Apple-Pecan Cobbler Recipe - Cooking Index
Apple-Pecan Cobbler Recipe - Cooking Index
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| Apple Filling | ||
| 5 1/4 cups | 1244ml | Peeled, sliced apples - (4 to 6 apples) |
| 3 tablespoons | 45ml | Brown sugar |
| 1 tablespoon | 15ml | Honey |
| 1 1/2 tablespoons | 22ml | Quick-cooking tapioca |
| 1 tablespoon | 15ml | Lemon juice |
| 1/2 teaspoon | 2.5ml | Ground cinnamon |
| 1/4 cup | 36g / 1.3oz | Chopped pecans |
| 1 1/2 tablespoons | 22ml | Melted butter or margarine |
| Pecan Shortcake Crust | ||
| 1 1/2 cups | 93g / 3.3oz | All-purpose flour |
| 2 teaspoons | 10ml | Baking powder |
| 1/4 cup | 49g / 1.7oz | Granulated sugar |
| 1/2 cup | 73g / 2.6oz | Chopped pecans |
| 1/4 cup | 49g / 1.7oz | Melted butter or margarine |
| 1/2 cup | 118ml | Whipping cream or 2% lowfat milk |
| Vanilla Glaze | ||
| 1 1/3 cups | 263g / 9.3oz | Powdered sugar |
| 1/4 cup | 59ml | Whole milk or 2% lowfat milk |
| 1/4 cup | 49g / 1.7oz | Melted butter or margarine |
| 1 teaspoon | 5ml | Vanilla extract |
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.
Source:
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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