Pennsylvania Dutch Apple Cobbler Coffeecake
Pennsylvania Dutch Apple Cobbler Coffeecake
Begin by heating oven to 375 degrees.
Spray 13x9 inch glass casserole dish with food release spray.
Fruit Layer
Slice peeled apples and lay them on the bottom of your casserole. You can use a thin or thick layer depending on how much fruit you like. Sprinkle with sugar and cinnamon to taste. If your fruit is very sweet, you may not need any sugar at all!
This recipe is also wonderful with unpeeled plums, par-boiled and peeled peaches, or whole seedless grapes (red are best).
Bake fruit in oven while you prepare the rest. The fruit should start to soften and get steamy.
Coffeecake Layer
Mix these ingredients one at a time in the order listed. The first three ingredients should be light and airy. Fold in the flour and sour cream gently. They can be lumpy.
1 stick soft butter
1 cup sugar
2 eggs
2 cups self-rising flour plus 1-cup sour cream
Dollop batter on top of hot apple layer. Make sure the apples are fairly well cooked before you put the batter on top.
Lower oven to 350 degrees and start to bake.
Crumb Topping
1 stick of butter
1 cup brown sugar
1 cup self-rising flour
Cinnamon to taste – be generous
While batter starts to bake, cut together topping ingredients until combined, but still lumpy with delicious chunks of butter. Pull dish out of oven and sprinkle the crumb topping on top of the cooking batter before the top of the batter browns.
Bake until a toothpick comes out clean and the kitchen smells wonderful.
