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Apple-Pecan Pie Cobbler

Maximize the flavors of fall with these individual baked apple desserts that feature sweet skillet apples topped with a pecan pie muffin batter.

Southern Living SEPTEMBER 2004

  • Yield: Makes 6 servings

Ingredients

  • 6 large Granny Smith apples, peeled and sliced (about 3 pounds)*
  • 1/2 cup firmly packed light brown sugar
  • 2 tablespoons all-purpose flour

Preparation

Toss together 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-ounce ovenproof ramekins or custard cups. Spoon Pecan Pie Muffin Batter evenly over hot apple mixture.

Bake at 425° for 15 to 20 minutes or until golden brown.

 

Note:

You can substitue 3 (12-ounce) packages frozen, cooked apples, thawed (such as Stouffer's Harvest Apples), for Granny Smith apples. Proceed with recipe as directed.

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Apple-Pecan Pie Cobbler recipe

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