Pinwheel Apple Cobbler

 

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 13x9-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.