Cobbler Topping: Lemon-Apple Cobbler

Preparation info

  • Difficulty


  • Makes



Appears in

Farm Journal's Complete Pie Cookbook

Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

  • About

Early spring dessert—lemon and nutmeg complement apple flavors


  • Pastry for 1-crust pie
  • ½ lemon, grated peel and juice
  • ½ c. water
  • ¾ c. sugar
  • 2 tblsp. flour
  • tsp. salt
  • ¼ tsp. nutmeg
  • 4 c. peeled apple slices
  • 2 tblsp. butter or margarine


  • Simmer lemon juice and peel with water about 5 minutes.
  • Combine sugar, flour, salt and nutmeg. Blend into lemon mixture.
  • Cook, stirring constantly, until mixture is thickened. Add apples and butter. Pour into a 6" X 10" x 2" pan or 9" pie pan. Cover top with rolled pastry and flute against pan. Cut steam vents.
  • Bake in hot oven (400°F.) until apples are tender and crust is golden, about 35 minutes. Serve in bowls with cream or ice cream.