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

Apple Pecan Cobbler

Ingredients:

For the filling:

4 cups diced apples
1/2 cup sugar
1 Tbsp. flour
1/2 tsp. cinnamon
1/2 cup chopped pecans

For the topping:

1 cup flour
1/4 cup sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. cinnamon
1/4 cup unsalted butter, cold and diced
1/2 cup milk

Directions:

Preheat oven to 400 degrees.

Arrange diced apples in a 2 quart baking dish.

In a small bowl, mix remaining filling ingredients - sugar, flour, cinnamon, and pecans.

Sprinkle mixture over apples.

In a medium bowl, whisk together the topping flour, sugar, baking powder, salt, and cinnamon.

Cut butter into flour mixture with a pastry blender or using two forks, until mixture resembles fine crumbs.

Stir in milk and drop by spoonfuls over apple mixture.

Bake for 25-30 minutes, or until topping is golden and apples are cooked through.

You can test apples by poking a fork into them.

Source: TexasRecipes

Fresh Peach Cobbler

Ingredients:

Servings: 4-6

4 cups fresh peaches
1 tablespoon lemon juice (optional)
1 cup flour
1 cup sugar
1/2 teaspoon salt
1 egg, beaten
6 tablespoons butter, melted

Directions:

1 Place peaches in bottom of 9x9 pan or casserole.
2 Sprinkle lemon juice over peaches
3 Sift dry ingredients.
4 Beat egg slightly and add to dry ingredients. Toss with fork until crumbly.
5 Sprinkle over peaches.
6 Drizzle butter over top.
7 Bake at 375 degrees for 35-40 minutes.

Peach Cobbler

Ingredients:

1/4 cup melted butter
1/2 cup flour
1 teaspoon baking powder
1/2 cup sugar
pinch of salt
1/2 cup milk
1/2 teaspoon almond extract (optional)
2 cups canned or fresh fruits, with juice

Directions:

Preheat oven to 400°F.

Pour melted butter into a 9-inch square baking dish.

In a medium bowl, stir together flour, baking powder, sugar and a pinch of salt. Stir in milk and almond extract, if using; mix only until combined.

Pour the batter over the melted butter in the baking dish.

Ladle fruit with juice over the top of the batter.

Bake in preheated oven for 25-35 minutes, or until batter rises to the top.

Serve as is, while still warm, or top with vanilla ice cream.

Servings: 4

Blackberry Cobbler

Ingredients:

Crust:

2 c. flour
1 c. shortening
1/2 c. cold water

Crumble flour and shortening together, then add water.

Cobbler:

1 1/2 qts. blackberries
1 to 1 1/2 c. sugar
2 1/2 tbsp. flour

Directions:

Line 1/2 of pie crust in bottom of 9 x 13 inch Pyrex plate. Place blackberries on crust. Mix sugar with flour and pour over frozen blackberries. Dot 1 stick of butter over blackberries. Then place the other half of pie crust on blackberries and seal. Bake at 425 degrees until crust is brown. Then bake at 350 degrees for 45 minutes.