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Lemon-rosemary Apple Cobbler

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      Title: LEMON-ROSEMARY APPLE COBBLER
 Categories: Desserts, Fruit
      Yield: 6 Servings
 
           FILLING:
    1/2 ts Dried rosemary leaves
    1/3 c  Granulated sugar
      2 tb Fresh lemon juice
           Rind of 1/2 lemon -- grated
  1 1/2 lb Apples, peeled  (5 cups) --
           Cored and sliced
           TOPPING:
      1 c  All-purpose flour
      1 tb Granulated sugar
      1 ts Baking powder
    1/8 ts Salt
    1/2 ts Dried rosemary -- crushed
           Fine
      3 tb Unsalted butter, cold -- cut
           Up
    1/3 c  Light cream -- or milk
 
  Filling:  Heat oven to 450^.  Have ready a heavy dish, a 9-inch 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 10-12 times. Roll to fit
  baking dish, place over apples, seal edges, and cut slits.  Bake
  25-30 minutes untilgolden. Serve warm with cream.
  
  Recipe By     : Vermont Kitchens Revisited
 
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