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Bake: 35 Minutes
- 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
- 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 chopped pecans; set pecan mixture 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 pie filling mixture evenly into a lightly greased 11- x 7-inch baking dish. Spoon gingerbread mixture evenly over hot apple pie filling mixture; sprinkle evenly with pecan-and-brown sugar mixture.
- Bake at 375° for 30 to 35 minutes or until set. Serve cobbler with vanilla ice cream.
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