Apple-Pecan Pie Cobbler

Tart Granny Smith apples, sautéed in brown sugar and butter, get topped with the tender, sweet crunch of a pecan-pie muffin batter. Bake this fall favorite in individual ramekins or a single casserole dish.

Ingredients:

• 6 large Granny Smith apples, peeled and sliced (about 3 pounds)*
• 1/2 cup firmly packed light brown sugar
• 2 tablespoons all-purpose flour
• 1/4 cup butter
• 1/2 cup dark corn syrup
• Pecan Pie Muffin Batter

Directions:

1. Toss together first 3 ingredients in a large bowl.
2. Melt butter in a large skillet over medium-high heat. Add apple mixture and corn syrup to skillet; bring to a boil, and cook, stirring often, 10 minutes. Divide hot apple mixture evenly between 6 lightly greased 6-ounce ovenproof ramekins or custard cups. Spoon Pecan Pie Muffin Batter evenly over hot apple mixture.
3. Bake at 425° for 15 to 20 minutes or until golden brown.

Note: 

 

You can substitue 3 (12-ounce) packages frozen, cooked apples, thawed (such as Stouffer's Harvest Apples), for Granny Smith apples. Proceed with recipe as directed.

Southern Living
SEPTEMBER 2004