Preheat oven to 375°F.

2 1/2 pounds green apples, peeled, cored and sliced 1/2″ thick
1 tablespoon freshly squeezed lemon juice
1/4 tsp grated lemon rind
3/8 cup white sugar
3/8 cup brown sugar
1/2 tsp cinnamon
1/8 tsp salt
2 oz brandy (2 jiggers)

In a large bowl, combine the apples, lemon juice and brandy.
Spread into a greased 14x9x12-inch pan
Mix the sugar and spices until no streaks remain
Sprinkle over the apples.


1/2 lb brown sugar
1 tsp cinnamon
1/2 lb white sugar
1/3 cup butter
3/4 cup non-hydrogenated vegetable shortening
2 1/4 cups flour
1/2 tsp salt
1 tsp baking powder
1 cup Zwieback crumbs or Graham cracker crumbs
2 oz. brandy (2 jiggers)

To make Topping:
With an electric mixer, beat butter, shortening and brandy together until well blended and light.
Gradually blend in the sugar and mix thoroughly.
Combine flour, salt, baking powder, cinnamon and cracker crumbs; add to the mixture and mix well.

Spread evenly in prepared pan over the apple mixture.

Bake in a preheated oven for 30-40 minutes at 375°F.

NOTE: Zwieback are baby crackers, but you can also use Graham crackers in the recipe with good results.
This cobbler is great served with Butter Pecan or Vanilla Ice Cream.

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