Caramel-Applesauce Cobbler with Bourbon-Pecan Ice Cream

This recipe was inspired by an applesauce pie with hard sauce that a Test Kitchen's staffer enjoyed at their grandmother's house as a child.


Makes 8 servings

Recipe from

Southern Living


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


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.

November 2000
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