Pennsylvania Dutch Apple Cobbler with Cream Cheese

• 8 Apples
• 2 cups Sugar
• 1 tbsp + 1 tsp Cinnamon
• 1/2 cup + 2 tbsp Butter
• 1 1/2 cups Brown Sugar
• 2 Eggs
• 2 cups Self-rising Flour
• 1 cup Sour Cream
• 2 tbsp Rum
• 2 tbsp Flour
• 8 oz Cream Cheese
• 1 cup Cream
• 1 tsp Vanilla

400 degrees Fahrenheit
9x11" glass casserole

Directions:
Peel and slice the 8 apples. Spread the apples in the casserole with 1 cup sugar and 1 tbsp cinnamon and let them bake while you prepare the rest of the cobbler.

Mix crumble topping; 1/2 cup brown sugar, 2 tbsp butter, 2 tbsp flour, 1 tsp cinnamon. Set aside.

Soften 1/2 cup butter and mix with 1 cup brown sugar with electric mixer. Add eggs and mix. Add 2 cups self-rising flour, 1 cup sour cream and 2 tablespoons rum. Dollop over hot apples.

Mix 8 oz cream cheese, 1 cup cream, 1 teaspoon vanilla, 1/2-1 cup sugar. Whip together until light and fluffy. Set aside.

Sprinkle cobbler mix with cinnamon crumble.

Bake about 30-40 minutes Cobbler is done when cake part is brown and firm. Serve warm with cream cheese topping.