The filling in this Overnight Apple Cobbler is mixed and refrigerated overnight, then baked low and slow. The result is one of the best flaky apple cobblers you've ever tasted.
Last night I made this Overnight Apple Cobbler. I've had this recipe stashed away in my recipe file for quite some time. What better day to post this recipe than on Presidents Day. What does our 44 Th president like to eat? Well, First Lady Michelle Obama says this apple cobbler is President Obama's Favorite dessert. The crust is very flaky and the cobbler cooks low and slow, so your house smells amazing while it's baking.
I found this recipe in the January, 2009 issue of Yankee Magazine. From the photo alone I knew I had to try it. A few other Obama Family recipes that I want to try my hand at are, the Obama Family Chili, Baracks Pizza Burgers and Michelle Obama's Shortbread Cookies.
I found this recipe in the January, 2009 issue of Yankee Magazine. From the photo alone I knew I had to try it. A few other Obama Family recipes that I want to try my hand at are, the Obama Family Chili, Baracks Pizza Burgers and Michelle Obama's Shortbread Cookies.
Overnight Apple Cobbler aka Slab Apple Pie
Ingredients:
3 - sheets refrigerated pie crust
1 - stick of butter - separated
8 - granny smith or golden delicious apples, peeled and sliced
1-1/2 to 2 - cups of brown sugar
1-1/2 - teaspoons cinnamon
1 - teaspoon ground nutmeg
1/2 - teaspoon salt
1/4 - cup white flour
Directions:
Mix these ingredients together in a bowl, cover and set the apple mixture in the refrigerator overnight. This lets the spices mix all the way through the apples.
When you are ready to bake the cobbler, preheat oven to 325 degrees. Butter and flour the bottom of a 13 x 9 inch baking dish. Roll out three sheets of pie crusts real thin -- as thin as possible.
Layer the bottom of the pan with 1 1/2 sheets of pie crust and prick the crust with a few holes.
Pour the apple mixture (including the liquid) into the pie pan. Dot 4 tablespoons of butter around the apples. Use the final 1-1/2 pie crusts to cover the apple mixture entirely.
Pinch the edges of the dough together. Melt the last 4 tablespoons of butter and brush evenly over the top crust. Reduce the oven temperature to 300 degrees.
Bake at 300 for up to 3 hours -- that's what makes the crust flaky. Start looking at the cobbler after 2 hours to make sure it does not burn.
I was pinched for time so I baked mine at 350 degrees for 1 - 1/2 hours.
Recipe yields: 12 servings
source: Yankee Magazine
34 comments
Thanks!
And BTW, apple cobbler doesn't have a thing to do with politics or eating healthy. Everyone needs to indulge now and then!
Preparing the filling the night before is a huge time saver.
That looks delish! Do you use Pillsbury pie crusts? If not, would you please share which brand you suggest using for this recipe?
Thanks in advance!
I usually use the pillsbury refrigerated pie crust or the great value brand. Which ever one is cheaper or on sale.
do you have pie crust recipe to recomend? I live in Brazil and would like to do this pie.thks
Oh and just a FYI for the reader that stated a cobbler does not have pie crust. Hmmm I went to a southern peach farm over the weekend and low and behold they were selling homemade southern peach cobblers with pie crust on the top and bottom. So like I said it can be pie crust or batter crust.