David S’s apple Cobbler recipe derived from our family recipe collection
Why I Love This Recipe
This recipe is an important part to our family, first of all because it is delicious and secondly, because everyone can help make it. Lastly, we very rarely make it is very good when we do.
Chemistry Information: The pure substances are sugar (C12H22011), salt (NaCl) . The homogeneous mixtures are flour, butter and baking powder. The heterogeneous mixtures are apples, cinnamon, and eggs. When the eggs are beaten it is a physical change because they change color and consistency. Another physical change is when the apples soften after being put in the oven. A chemical change the apples turn brown after being cooked. Another chemical change is when the toppings harden after being in the oven.
Submitted by: "David S"
Ingredients You'll Need
1/2 c. Sugar
1 tsp. cinnamon
2 c. Flour
1 1/2 c. Sugar
2 tsp. Baking powder
1 tsp. Salt
3/4 c. Butter
2 unbeaten eggs
Slice apples in a 9×16 inch greased glass dish.
Cover apples with 1/2 cup sugar and cinnamon.
Blend flour, 1 1/2 c. Sugar, baking powder and salt.
Mix in unbeaten eggs and spread over apples.
Melt in butter and pour over apples.
Melt butter and pour over top and sprinkle with additional cinnamon.
Bake at 350° for 40 minutes