Apple-Pecan Pie Cobbler
Source of Recipe
Southern Living, September 2004
List of Ingredients
6 large granny Smith apple -- peeled and sliced
1/2 cup firmly packed light brown sugar
2 tablespoons all-purpose flour
1/2 cup dark corn syrup
PECAN PIE MUFFIN BATTER
1 cup firmly packed light brown sugar
1 cup chopped pecans
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter -- melted
2 large eggs -- lightly beaten
1 teaspoon vanilla extract
Recipe
Toss first 3 ingredients in a large bowl. 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-ounces ovenproof ramekins or custard
cups. Spoon Pecan Pie Muffin Batter evenly over hot apple mixture.
Bake at
425F for 15-20 minutes or until golden brown.
To make Muffin Batter: Combine first 5 ingredients in a large mixing
bowl;
make a well in center of mixture. Stir together butter, eggs and
vanilla;
add to dry ingredients, and stir just until moistened.
Note: 3 (12-ounce) packages frozen, cooked apples, thawed (such as
Stouffer's Harvest Apples), can be substituted for Grann Smith apples.
Proceed with recipe as directed.
The Muffin Batter can also be used to make muffins. Spoon Pecan Pie
Muffin
Batter evenly into lightly greased miniature muffin pans, filling 3/4
full.
Bake at 425F for 8 to 10 minutes. Makes 24 muffins.
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