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Gravenstein Apple Cobbler Cake

Carol Kozlowski-Every, Kozlowski Farms

Serves 12


6 cups peeled and sliced apples, inch slices (5 to 6 medium apples)

  teaspoon cinnamon

  cup apple cider Kozlowski Farms Gravenstein Apple Cider

1  lemon

2 cups sugar, divided (1 cup for apple mixture, 1 cup for cobbler cake)

1 cube butter (8 tablespoons)

1 cups self-rising flour

1 cups whole milk


Preheat oven to 350 degrees F.


Fruit:  Combine the sliced apples, cinnamon, sugar, juice of lemon and apple cider in a saucepan.  Mix well, coating apples with the syrup base.  Bring to a boil, turn heat down and simmer for about 8 to 10 minutes.


Prepare baking dish:  Melt butter in a glass 9X13-baking dish. (Butter may be melted in microwave or in a saucepan over stove and poured in baking dish)


Cobbler cake:  Whisk remaining cup of sugar, flour and milk together slowly to prevent clumping.


Incorporate:  Gently pour flour mixture over melted butter.  Spoon apples over top of batter.  Batter will start to rise up between apples to the top.  Pour remaining syrup over top of cobbler cake.


Bake at 350 for about 45 minutes, until top is crisp and a golden brown.

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