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Doughnut-Apple Cobbler

Makes: 12 servings
Prep 45 mins Bake 375°F 45 mins
Doughnut-Apple Cobbler
  • 4  medium Northern Spy or Granny Smith apples
  • 2  medium Rhode Island Greening or Granny Smith apples
  • 2  medium Cortland apples
  • 2  medium McIntosh apples
  • 1  large lemon
  • 1/2  cup  sugar
  • 1/3  cup  all-purpose flour
  • 8  cinnamon-sugar-coated cake doughnuts
  • 5  tablespoons  butter, melted

1. Preheat oven to 375 degrees F. Peel, core, and cut apples into wedges; halve wedges crosswise so the pieces are smaller than 2 inches. Juice the lemon, retaining as much pulp as possible; toss juice and pulp with apples. Sprinkle with sugar and flour; toss until apples are coated. Arrange apples in a 3-quart rectangular baking dish.

2. Top apples with doughnuts and drizzle with melted butter. Bake about 45 minutes or until filling is bubbly, covering with foil if necessary to prevent overbrowning. Serve warm.

Nutrition Facts (Doughnut-Apple Cobbler)
  • Servings Per Recipe 12,
  • cal. (kcal) 322,
  • Fat, total (g) 12,
  • chol. (mg) 13,
  • sat. fat (g) 5,
  • carb. (g) 56,
  • fiber (g) 5,
  • pro. (g) 3,
  • sodium (mg) 216,
  • Percent Daily Values are based on a 2,000 calorie diet

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