Pennsylvania Dutch Apple Cobbler with Cream Cheese Topping
Apple Layer
8 apples
1 cup sugar
1 tablespoon cinnamon
Cobbler Layer
1/2 cup butter
1 cup brown sugar
2 eggs
2 cups self-rising flour
1 cup sour cream
2 tablespoons rum
Crunchy Baked Topping
1/2 cup brown sugar
2 tablespoons butter
2 tablespoons flour
1 teaspoon cinnamon
Cream cheese topping
8 oz cream cheese
1 cup cream
1 teaspoon vanilla
1/2-1 cup sugar
Whip cream cheese topping ingredients together until light and fluffy.
Peel and slice the apples. Spread the apples in the 9x11" glass casserole with the sugar and cinnamon and let them bake while you prepare the rest of the cobbler.
Mix crumble topping.
Soften butter and mix with sugar with electric mixer. Add eggs and mix. Add rest of ingredients in cobbler batter. Dollop over hot apples. Sprinkle with cinnamon crumble.
Bake about 30-40 minutes at 400°F. Cobbler is done when cake part is brown and firm. Serve warm with cream cheese topping.
Source: Battlefield Bed & Breakfast Inn; Gettysburg, Pennsylvania
Submitted by Tae Bo Master
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