Pinwheel Apple Cobbler

This apple cobbler extraordinaire is made cinnamon-roll style.

By Betty Crocker Kitchens

Ingredients

1/2 cup butter or margarine

2 cups sugar

2 cups water

1 1/2 cups Gold Medal™ self-rising flour

1/2 cup shortening

1/3 cup milk

2 cups finely chopped peeled baking apples (2 medium)

1 teaspoon ground cinnamon

1

Heat oven to 350°F. Place butter in 13×9-inch (3-quart) glass baking dish; place in oven to melt. In 2-quart saucepan, mix sugar and water. Heat over medium heat, stirring frequently, until sugar dissolves. Set aside.
2

Place flour in medium bowl. With pastry blender or fork, cut in shortening until mixture looks like coarse crumbs. Add milk; stir with fork just until mixture begins to pull away from side of bowl.
3

On lightly floured surface, knead dough just until smooth. Roll out dough to 12x10x1/4-inch rectangle.
4

In medium bowl, gently stir apples and cinnamon until coated. Sprinkle apples evenly over dough. Beginning with long side, roll up jelly-roll fashion. Cut into 16 slices, each about 1/2 inch thick. Arrange slices in baking dish over melted butter. Pour sugar syrup carefully around and over rolls. (This looks like too much liquid, but crust will absorb it.)
5

Bake 40 to 45 minutes or until golden brown. Cool 15 minutes before serving.

For a cranberry-apple version, use 1 cup chopped fresh cranberries and 1 cup finely chopped peeled apple.
To make Apple-Raisin-Pecan Cobbler, sprinkle 1/2 cup raisins over melted butter in baking dish and arrange dough slices over raisins. Sprinkle top with 1/2 cup chopped pecans before baking.