Apple Cobbler With Cookie Dough Topping

Recipes on this page were developed or tested by CeCe Sullivan of The Times food staff and were evaluated by staff members.

APPLE COBBLER WITH COOKIE DOUGH TOPPING 10 servings

8 tart apples (about 3 1/2 pounds), peeled, cored and thinly sliced

Grated peel of 1 medium lemon

Grated peel of 1 medium orange

1 1/2 cups sugar, divided

1 teaspoon ground cinnamon

1 cup (2 sticks) butter, melted

1 large egg

1/2 teaspoon vanilla extract

1 1/2 cups flour

1 teaspoon baking powder

1/4 teaspoon salt

1. Preheat the oven to 350 degrees. Combine the apples, lemon and orange peels, 1/2 cup sugar and cinnamon. Spread apple mixture in a 9-by-13-inch baking dish.

2. Whisk together the melted butter and 1 cup sugar until blended, then whisk in the egg and vanilla. Combine the flour, baking powder and salt, then add to the butter mixture, blending well.

3. Using a large spoon, drop large dollops of batter over the apples, leaving spaces in between. Bake in the preheated oven 40 minutes, or until the topping is golden. Serve warm or at room temperature.

Data per serving Calories 429 Protein 3g Fat 21g Carbohydrates 62g Sodium 290mg Saturated fat 12g Monounsaturated fat 6g Polyunsaturated fat 1g Cholesterol 74mg

From "Joie Warner's Apple Desserts."