Vinegar Cobbler

Made  times
Reedsmomma 0

"Sort of like a fruitless mom tells me that my great grandmother would make this in a pinch when company was coming over. In a pinch, 2 refrigerated pie crusts will work for the 'dough.'"
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


1 h servings 413 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 413 kcal
  • 21%
  • Fat:
  • 21.2 g
  • 33%
  • Carbs:
  • 53.4g
  • 17%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 225 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Stir the flour and salt together in a mixing bowl. Cut in the shortening until the mixture resembles coarse crumbs. Stir in 1/4 cup of water until a dough forms. Divide the dough into thirds, roll 1/2 inch thick, and cut into strips 1 inch wide; set aside.
  3. Bring the vinegar, 2 cups water, sugar, and vanilla extract to a boil in a large saucepan over high heat. Drop 2/3 of the dough strips into the boiling liquid. Once the liquid returns to a boil, pour into a 8x8 inch baking dish. Use the remaining dough strips to form a crisscross pattern on top of the cobbler. Dot the top with the softened butter.
  4. Bake in the preheated oven until the dough strips are golden brown, 35 to 45 minutes.


Most helpful
Most positive
Least positive

Something is not right in the proportions of this recipe. There was far too much liquid for the amount of dough. The liquid stayed thin even after cooking till the max time and the dough had bro...

This was great. I made it yesterday for a family get together. Easy to prepare and the taste is very flavorful. It is deceptively rich. Thanks for sharing.

This is the first recipe that even comes close to the original recipe that came West with the covered wagons. I know because my mother used to make it for our big family. Big families could not...

Other stories that may interest you