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Mom’s Apple Cobbler

After I started working in Nashville, I always looked forward to going home to visit my mother, brothers, sister and all their kids. Mother still lived there in the house where I grew up which became our family gathering place as we got older. Since I was often there over a weekend, I knew the visit would include one of mother’s wonderful Sunday dinners.

One fall weekend, I was surprised to see that she was making an apple cobbler by a different recipe. She had always made cobblers with her flaky pie crust, but this time, she was using self-rising flour to make the dough. She said a friend had given her this recipe and it was very good. Since I was working at Martha White by then, I was interested in any new use for self-rising flour.

The dough is made like rich biscuit dough, rolled out and sprinkled with chopped apples, sugar and cinnamon. She rolled the dough up like a jellyroll and sliced it into pinwheels, arranging them in a baking dish that contained melted butter. It was looking good, but what happened next was the surprise. She poured a mixture of 2 cups water and 2 cups of sugar over and around the pinwheels. By the time she finished, they were all floating! In the oven it went. I had never seen anything like it, but it was absolutely delicious. That sugar syrup is absorbed by the dough, thickening the juice, but the dough on top bakes up crisp and buttery. It’s hard to describe, but Mother was right – it is delicious!

I hope you enjoy Mom’s Apple Cobbler as much as my family does.

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