Cinnamon Swirl Apple Cobbler
This classic apple crisp recipe gets all dressed up with a delicious cinnamon swirl pie crust topping! So easy to make and a perfect way to use leftover pie crust. Like Cinnamon Pastry met Apple Crisp and fell in love.
Servings 6
Ingredients
Apple Cobbler
- 10 apples medium, mcintosh
- 1 cup white sugar
- 1 tsp cinnamon ground
- 1/4 cup corn starch
- 1/4 cup unsalted butter
Icing Sugar Glaze
- 1 cup powdered sugar
- 2 tbsp water
Cinnamon Swirl Pie crust
- 1 pie crust 12" diameter
- 1/2 cup dark brown sugar
- 1 tsp cinnamon ground
- 1/8 cup butter melted
Instructions
Apple Cobbler Layer
- Preheat oven to 350F, and grease 9 X 9 square baking dish with butter
- Peel and core the apples, slicing evenly. Make sure you trim out the pieces of core.
- Mix the apples with the sugar, cinnamon and corn starch
- Place the apple mixture into the baking dish and add a few pats of butter
Cinnamon Swirl Pastry Topping
- Roll out pie crust and using pastry cutter or a sharp knife, shape into a rectangle
- Brush the pie crust with melted butter
- Mix the brown sugar and cinnamon together and spread over the pie crust
- Starting at the one wide end, roll the pie crust into a tight roll. Slice evenly.
- Press slices flat with your fingers, and place the slices on top of the apple mixture
- Brush the top with egg wash
- Bake at 350F for 35 to 45 minutes
- Let cool and apply icing sugar glaze
