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Home >> Recipes >> Dessert >> Apple Cinnamon Rosette Cobbler

Apple Cinnamon Rosette Cobbler


Apple Cinnamon Rosette Cobbler
Topping:

2 1/2 cups flour

¾ cup sugar

1 teaspoon baking powder

1 tablespoon vanilla

4 ounces margarine

2/3 cup whipped topping,  thawed

1 tablespoon oil

½ cup brown sugar

½ teaspoon cinnamon

filling:

5 granny smith apples, peeled and sliced

2 teaspoons lemon juice

½ cup sugar

½ teaspoon cinnamon

1 egg, beaten


 In the bowl of your electric mixer, combine flour, sugar and baking powder. Mix in

vanilla, margarine and whipped topping until smooth. Roll out dough into a 8” x 10”

rectangle. Combine brown sugar and cinnamon. Spread oil on the dough and sprinkle

with cinnamon/sugar. With the long end facing you, roll up jelly roll style. Cover with

plastic wrap and refrigerate overnight.


 Preheat oven to 350 degrees F. Toss apples with lemon, cinnamon and sugar. Place in

9" round deep pie plate; glass or ceramic will work well. Bake for 45 minutes.

Remove cinnamon roll from refrigerator and slice into 1" slices. Place over apples, cut

side down, covering apples completely. Brush with egg wash. Bake for 25-30 minutes.

Serve warm or hot.

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