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Catholic Recipe: Granny Smith Apple Cobbler


  • Filling:
  • 3 lbs. Granny Smith apples
  • 1-1/4 cups sugar
  • pinch salt
  • 1 tsp nutmeg
  • 1 tbls flour
  • 3/4 stick butter or margarine
  • 1/2 cup water Crust:
  • 3 cups plain flour
  • 1/2 tsp salt
  • 2 tbls sugar
  • 1 cup shortening
  • 1/4 cup cold water
  • Details

  • Serves: 8 to 10
  • Prep Time: N/A
  • Difficulty: N/A
  • Cost: N/A
  • For Ages: n/a
  • Origin:

This recipe provides a good way to use some of your fall apples and your family will think its yummy!


Preheat oven to 375°. Peel, core, and slice the apples and place them in a 10 x 10-inch baking dish, over a bottom crust if you like. Mix the sugar, salt, nutmeg, and flour together and spread over the apples. Pour the water over the apples and dot with the butter. Put a crust over the apple mixture and bake for 40 to 45 minutes.

Crust: Put the flour, salt, and sugar in a bowl. Add the shortening and mix everything together well, using a fork or your fingertips, until crumbly. Add the water and mix to form a moist ball of dough. On a floured board, roll out half of the dough to make a crust that fits the bottom of the dish in which the cobbler is being made. Press the crust into the baking dish, prick it with a fork a few times, and bake in a 375° oven for 10 minutes. It should look done but not brown. Cool 10 to 12 minutes, then put the fruit mixture on top. Roll out the rest of the dough, place it on top of the fruit, and prick it with a fork a few times. Or roll it out, cut it into strips, and make a lattice crust over the fruit. If you like, brush the top crust with melted butter and sprinkle with sugar. Bake as specified.

Recipe Source: Mama Dip's Kitchen by Mildred Council, The University of North Carolina Press, 1999
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