Best Pinwheel Apple Cobbler Recipes

PINWHEEL APPLE COBBLER

Pinwheel Apple Cobbler image

This apple cobbler extraordinaire is made cinnamon-roll style.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h20m

Yield 10

Number Of Ingredients 8

Ingredients

1/2 cup butter or margarine
2 cups sugar
2 cups water
1 1/2 cups Gold Medal™ self-rising flour
1/2 cup shortening
1/3 cup milk
2 cups finely chopped peeled baking apples (2 medium)
1 teaspoon ground cinnamon

Steps:

Heat oven to 350°F. Place butter in 13x9-inch (3-quart) glass baking dish; place in oven to melt. In 2-quart saucepan, mix sugar and water. Heat over medium heat, stirring frequently, until sugar dissolves. Set aside.
Place flour in medium bowl. With pastry blender or fork, cut in shortening until mixture looks like coarse crumbs. Add milk; stir with fork just until mixture begins to pull away from side of bowl.
On lightly floured surface, knead dough just until smooth. Roll out dough to 12x10x1/4-inch rectangle.
In medium bowl, gently stir apples and cinnamon until coated. Sprinkle apples evenly over dough. Beginning with long side, roll up jelly-roll fashion. Cut into 16 slices, each about 1/2 inch thick. Arrange slices in baking dish over melted butter. Pour sugar syrup carefully around and over rolls. (This looks like too much liquid, but crust will absorb it.)
Bake 40 to 45 minutes or until golden brown. Cool 15 minutes before serving.

Nutrition Facts : Calories 420, Carbohydrate 58 g, Cholesterol 25 mg, Fat 3 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 43 g, TransFat 2 g

PINWHEEL APPLE COBBLER

Pinwheel Apple Cobbler image

This apple cobbler extraordinaire is made cinnamon-roll style.

Provided by @MakeItYours

Number Of Ingredients 8

Ingredients

1/2 cup butter or margarine
2 cups sugar
2 cups water
1 1/2 cups Gold Medal® self-rising flour
1/2 cup shortening
1/3 cup milk
2 cups finely chopped peeled baking apples (2 medium)
1 teaspoon ground cinnamon

Steps:

Heat oven to 350°F. Place butter in 13x9-inch (3-quart) glass baking dish; place in oven to melt. In 2-quart saucepan, mix sugar and water. Heat over medium heat, stirring frequently, until sugar dissolves. Set aside.
Place flour in medium bowl. With pastry blender or fork, cut in shortening until mixture looks like coarse crumbs. Add milk; stir with fork just until mixture begins to pull away from side of bowl.
On lightly floured surface, knead dough just until smooth. Roll out dough to 12x10x1/4-inch rectangle.
In medium bowl, gently stir apples and cinnamon until coated. Sprinkle apples evenly over dough. Beginning with long side, roll up jelly-roll fashion. Cut into 16 slices, each about 1/2 inch thick. Arrange slices in baking dish over melted butter. Pour sugar syrup carefully around and over rolls. (This looks like too much liquid, but crust will absorb it.)
Bake 40 to 45 minutes or until golden brown. Cool 15 minutes before serving.