Apple Cobbler

Apple Cobbler Filling 5 medium cooking apples, cored, peeled and sliced 1 cup granulated sugar 2 tablespoons Pillsbury BEST All Purpose Flour 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 2 teaspoons butter or margarine Topping 1 cup Pillsbury BEST All Purpose Flour 2 tablespoons granulated sugar 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1/4 cup Crisco All-Vegetable Shortening OR 1/4 stick Crisco All-Vegetable Shortening Sticks 1 large egg, lightly beaten 1/4 cup milk 1/2 teaspoon vanilla extract Heat oven to 400F. Spray an 8x8 baking dish with no-stick cooking spray. Filling Place apples in a large mixing bowl. Combine sugar, flour, cinnamon and nutmeg in small mixing bowl. Pour sugar mixture over apples; toss and stir to combine. Pour apples into prepared pan; dot with butter. Topping: Food Processor Method In a food processor, combine flour, sugar, baking powder and salt. Pulse in all-vegetable shortening until coarse crumbs form. In a small bowl, mix egg, milk and vanilla; add to flour mixture and pulse to combine. Drop biscuit mixture in 8 mounds on top of fruit. Topping: Hand Preparation Method Combine flour, sugar, baking powder and salt in a medium mixing bowl; cut in all-vegetable shortening until coarse crumbs form. Combine egg, milk and vanilla in a small bowl; add to flour mixture. Stir just until moistened. Drop biscuit mixture in 8 mounds on top of fruit. Bake at 400F for 30 minutes, or until golden brown. Let stand 10 minutes before serving. Serve warm with cream or ice cream, if desired. Apple-Cranberry Variation: Add 1 cup fresh cranberries and 1/2 cup additional sugar to the filling mixture. Proceed as directed.