Cobbler Topping: Lemon-Apple Cobbler

Early spring dessert—lemon and nutmeg complement apple flavors

Ingredients

  • 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

Method

  • 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.

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