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Apple-Pecan Cobbler

Crunchy apples and a pecan crust topped with a vanilla glaze conjure up a sublime vision for apple lovers. Best apples to use include: Gravenstein, Granny Smith, Pippin, Rome Beauty, and Winesap.

Type: Fruit, Nuts
Courses: Dessert, Pies
Serves: 5 people

Recipe Ingredients

  Apple Filling
5 1/4 cups 1244mlPeeled, sliced apples - (4 to 6 apples)
3 tablespoons 45mlBrown sugar
1 tablespoon 15mlHoney
1 1/2 tablespoons 22mlQuick-cooking tapioca
1 tablespoon 15mlLemon juice
1/2 teaspoon 2.5mlGround cinnamon
1/4 cup 36g / 1.3ozChopped pecans
1 1/2 tablespoons 22mlMelted butter or margarine
  Pecan Shortcake Crust
1 1/2 cups 93g / 3.3ozAll-purpose flour
2 teaspoons 10mlBaking powder
1/4 cup 49g / 1.7ozGranulated sugar
1/2 cup 73g / 2.6ozChopped pecans
1/4 cup 49g / 1.7ozMelted butter or margarine
1/2 cup 118mlWhipping cream or 2% lowfat milk
  Vanilla Glaze
1 1/3 cups 263g / 9.3ozPowdered sugar
1/4 cup 59mlWhole milk or 2% lowfat milk
1/4 cup 49g / 1.7ozMelted butter or margarine
1 teaspoon 5mlVanilla extract

Recipe Instructions

Preheat oven to 425 degrees. Grease an 8-inch-square baking pan or dish.

In a large mixing bowl, carefully spoon together apples, brown sugar, honey, tapioca, lemon juice, cinnamon, and chopped pecans. Pour apple filling into greased pan or dish; drizzle melted butter or margarine on top and set aside.

To make the crust: In another large bowl, combine crust ingredients. Stir vigorously with a wooden spoon about 30 seconds until a stiff dough forms. Spoon pecan dough on top of apple-pecan filling to create a cobblestone effect. Bake 20 to 25 minutes or until crust is golden brown. Cool 15 minutes before adding glaze.

To make the glaze: While cobbler is cooling, prepare glaze. In a medium saucepan, stir powdered sugar and milk over low to medium heat until smooth, 3 to 4 minutes. Remove from heat; stir in butter or margarine and vanilla. Set aside to cool about 5 minutes; then pour over cooled cobbler to form glaze. Serve immediately.

THE COBBLER CRUSADE by Irene Ritter (c) 1992 - Fisher Books, Tucson, AZ - 144 pages - $9.95 - As reprinted in the Jan/Feb, 1993 issue of Cookbook Digest


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