Orchard Fresh Apple Cobbler



  • 2 cups All-purpose flour, made from U.S.-grown wheat
  • 1⁄2 cup Sugar
  • 3⁄4 teaspoons Salt (divided)
  • 1⁄2 cup U.S.-grown soybean shortening (cut into pieces)
  • 1⁄4 cup Unsalted butter (cut into pieces)
  • 2 Egg yolks (beaten)
  • 2 tablespoons Ice water
  • 2 pounds U.S.-grown Granny Smith apples (peeled, cored and cut into 1/4-inch slices)
  • 1⁄4 cup Brown sugar (packed)
  • 1 tablespoon Lemon juice
  • 1 teaspoon Vanilla extract

Cinnamon Cream

  • 1 cup Heavy cream
  • 1 tablespoon Powdered sugar
  • 1 teaspoon Vanilla extract
  • 1⁄4 teaspoon Ground cinnamon


  1. Preheat oven to 400°F.
  2. In a food processor, combine the flour, sugar and 1/2 teaspoon salt and process until well blended. Add soybean shortening and butter, and pulse until a coarse crumble forms. Add egg yolks and ice water, and mix until dough comes together.
  3. Pat 3/4 of the dough into an 11 x 7-inch pan and chill while you prepare the apples.
  4. In a large bowl, combine the apples, brown sugar, remaining 1/4 teaspoon salt, lemon juice and vanilla.
  5. Transfer to the pan and crumble the remaining crust mixture over the top.
  6. Place on a sheet pan and bake 15 minutes. Reduce the heat to 350°F and bake 40-45 minutes or until the top is browned and mixture is bubbling. Cool 30 minutes before serving.
  7. Beat together all cinnamon cream ingredients until lightly whipped. Serve with cobbler.