COMFORT FOOD WEEK: APPLE COBBLER | Idaho Statesman

When it's cold outside, something warm and filling sounds so... comforting. This week, we'll share some favorite comfort food recipes. This one comes from Cooking Light magazine.

INGREDIENTS

8 cups sliced peeled Granny Smith apple (about 2 3/4 lbs.)

1/3 cup apple cider

1/4 cup all-purpose flour

1/2 cup packed brown sugar

1/2 teaspoon ground cinnamon

1 tablespoon chilled butter, cut into small pieces

1/2 pkg. (15 oz.) refrigerated pie dough (such as Pillsbury)

1 teaspoon water

1 large egg white, lightly beaten

1 tablespoon turbinado sugar or granulated sugar

DIRECTIONS

Preheat oven to 350 degrees. Arrange apple in an 11x7-inch baking dish. Drizzle cider over apple. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, brown sugar, and cinnamon; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle flour mixture over apple mixture.

Roll dough into a 12x8-inch rectangle. Place dough over apple mixture; fold edges under, and flute. Cut 3 slits in top of dough to allow steam to escape.

Combine water and egg white, stirring well with a whisk. Brush dough with egg white mixture; sprinkle evenly with turbinado sugar. Bake at 350 degrees 40 minutes or until crust is golden brown.