Whip up this top-rated dessert in a flash. The cobbler starts with gingerbread mix and apple pie filling, then calls for a few standard kitchen staples. The ingredients keep for awhile, so stock up for a batch to make when guests arrive unexpectedly.
1 (14-ounce) package gingerbread mix, divided
3/4 cup water
1/4 cup firmly packed light brown sugar
1/2 cup butter, divided
1/2 cup chopped pecans
2 (21-ounce) cans apple pie filling
Vanilla ice cream
How to Make It
Stir together 2 cups gingerbread mix and 3/4 cup water until smooth; set mixture aside.
Stir together remaining gingerbread mix and brown sugar; cut in 1/4 cup butter until mixture is crumbly. Stir in pecans; set aside.
Combine apple pie filling and remaining 1/4 cup butter in a large saucepan, and cook, stirring often, 5 minutes over medium heat or until thoroughly heated.
Spoon hot apple mixture evenly into a lightly greased 11x7-inch baking dish. Spoon gingerbread mixture evenly over hot apple mixture; sprinkle with pecan mixture.
Bake at 375° for 30 to 35 minutes or until set. Serve cobbler with vanilla ice cream.
I thought this was great considering you were using all premade ingredients. Nice to have a recipe like this where you can have everything on the shelf to be prepared at the last minute. I will make again. I did make it a couple of hours in advance and then just rewarmed in the oven - the crunchy topping stayed crisp and I was happy about that. I did find my 11 X 7 pan was quite full and overflowed in the oven. Next time I will try a slightly larger baking pan.
I've made this cobbler several times - for family, for friends, and for a dinner club. It has been well received every time. I do add apple pie spice to taste as the apple pie filling is cooking to give it flavor - otherwise it is very bland. Serve warm with ice cream is a must.
I made this for our supper club with the theme of comfort food. The cobbler smelled wonderful and tasted even better. Not one crumb was left in the dish. My husband liked it so much he requested this cobbler instead of apple pie for Thanksgiving.
I made this over the weekend and it is WONDERFUL! My BF said it is restaurant quality. I did not use the canned apple pie filling the recipe calls for. Instead I chopped 6 fuji apples and cooked them in apple cider with a little corn starch to thicken, a little sugar, and traditional apple pie spices just until they began to soften, about 10 mins. Next time I will use more apples. I plan on making this for Christmas along with our traditional desserts. It is a keeper.
This is a keeper. You get three layers of flavor. Delicious apples, moist cake, and a crunchy topping. I did add some cloves, cinnamon & nutmeg to my apple pie filling for a little more flavor. Also I added just a bit of quick cooking oatmeal to the topping just for some added taste. This is one recipe that i'll definitely share with friends & family.
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