slightly soused apple cobbler

Categories
None
Yield
12 Servings
MeasureIngredient
5 larges Apples; peeled, cored & cut into thin slices, (about 8 cups - 1 cup could be pears if desired)
½ cup Dried currants
½ cup Chopped dates
½  Golden raisins
½ cup Chopped walnuts or pecans
½ cup Applejack; (or apple juice or apple cider)
2 cups All-purpose flour
¾ cup Sugar
2 teaspoons Baking powder
½ teaspoon Salt; (optional)
1 teaspoon Cinnamon
⅛ teaspoon Nutmeg
⅓ cup Butter or margarine; slightly softened
1 cup Skim or low-fat milk
1 cup Apple cider or apple juice; heated to boiling

This recipe is pretty easy & very good. Since it's large, it is good for potlucks and large gatherings. It's good hot or cold, with ice cream or whipped cream or without. It's dairy, but the adventurous may want to try substituting for the butter & milk. Applejack is a little hard to come by - I think there's only one manufacturer left in the USA. Call around first - I've had luck with mom & pop liquor stores (the clerk went in the back for quite a while & emerged with a dusty but unopened bottle that looked at least 20 years old!) and with 'gourmet' liquor stores. Enjoy! Source: 'Jane Brody's Good Food Gourmet' by Jane Brody 1. Preheat the oven to 350º F.

2. Grease a large, shallow 4-quart baking pan.

3. Spread the apple slices on the bottom of the pan, and sprinkle the currants, dates, raisins, and nuts over them. Pour the applejack or juice or cider over the fruit & nuts. 4. In a large bowl, combine the flour, sugar, baking powder, salt (if desired), cinnamon, & nutmeg. Cut in the butter or margarine until the mixture is uniformly grainy.

5. Stir the milk into the flour mixture, and spoon the batter over the apple mixture.

6. Gently pour the hot cider or juice over the dish.

7. Place the baking pan in the hot oven, and bake the cobbler for 1 hour & 15 minutes, or until most of the juice has been absorbed.

Posted to JEWISH-FOOD digest by Marsha Miller <Mmiller@...> on Aug 28, 1998, converted by MM_Buster v2.0l.

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