It’s one of those recipes that’s almost too easy to be true — just three ... and the topping should be golden brown. Apple cobbler is best enjoyed warm, with a big scoop of vanilla ice ...
That was until I used the cobbler dough from The New Basics Cookbook (an oldie but a goodie, Workman 1989) by Julie Rosso and Sheila Lukins. So that is what I based the following apple cobbler on.