Recipe - Lemon-Rosemary Apple Cobbler

FILLING:
One half teaspoon Dried rosemary leaves
1/3 cup Granulated sugar
2 tablespoon Fresh lemon juice
Rind of One half lemon grated
1 One half pound Apples, peeled (5 cups)
Cored and cut or sliced up
TOPPING:
1 cup Allpurpose flour
1 tablespoon Granulated sugar
1 teaspoon Baking powder
1/8 teaspoon Salt
One half teaspoon Dried rosemary crushed
Fine
3 tablespoon Unsalted butter, cold cut
Up
1/3 cup Light cream or milk

Filling: Heat oven to 450^. Have ready a heavy dish, a 9inch pie plate,
or a single layer cake pan. Crush the rosemary as fine as possible. Place
in a large bowl. Add sugar, lemon juice, and rind. Stir to mix. Add apples,
stirring to coat. Arrange in baking dish.

Topping: Mix dry ingredients into medium sized bowl. Add butter and cut in
with pastry blender or knives until mixture is the consistency of coarse
cornmeal. Add cream or milk and stir until a soft dough forms. knead on
lightly floured surface 1012 times. Roll to fit baking dish, place over
apples, seal edges, and cut slits. Bake 2530 minutes untilgolden. Serve
warm with cream.

Recipe By : Vermont Kitchens Revisited

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini