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Caramel Applesauce Cobbler

Source of Recipe

Posted by Chyrel


List of Ingredients

1/2 cup butter or margarine
12 large Granny Smith apples, peeled and sliced
2 cups sugar
2 tablespoons lemon juice
1 (15-ounce) package refrigerated piecrusts
Bourbon-Pecan Ice Cream (see below)


Recipe

MELT butter in a large Dutch oven over medium-high heat. Add apple, sugar, and lemon juice; cook, stirring often, 20 to 25 minutes or until apple is caramel colored. Spoon into a shallow, greased 2-quart baking dish.

ROLL each piecrust to press out fold lines; cut into 1/2 inch strips. Arrange strips in a lattice design over filling; fold edges under. Place remaining strips on a baking sheet.

BAKE remaining strips at 425° for 8 to 10 minutes or until golden. Set aside to serve with cobbler. Bake cobbler at 425° for 20 to 25 minutes or until crust is golden. Serve warm with pastry strips and Bourbon-Pecan Ice Cream.
Yield: 8 servings.


BOURBON-PECAN ICE CREAM:
2 pints homemade-style vanilla ice cream, softened
1 cup chopped toasted pecans
1/4 cup bourbon

STIR together all ingredients; freeze 4 hours. Yield: 2 pints.

Note: For testing purposes only, we used Blue Bell Homemade Vanilla Ice Cream.