Autumn Apple Rum Raisin Cobbler Recipes

Steps:

• In a large saucepan combine the sugar, cinnamon, salt, nutmeg and 1-3/4 cups water. Bring to a boil. Stir in the apples, raisins, apricots and lemon juice. Return to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally., Combine cornstarch and remaining water until smooth. Stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a greased 13x9-in. baking dish., In a small bowl combine biscuit mix and milk just until blended. Drop by tablespoonfuls onto hot apple mixture. Sprinkle with coarse sugar and lemon zest., Bake at 400° for 15-20 minutes or until topping is golden brown. Serve warm with whipped cream.

Steps:

• In a small saucepan, just cover raisins with water and simmer for a few minutes. Add dark rum, stir. Turn heat off.
• Spray an oven-proof dish with cooking spray. Place apples into dish and sprinkle castor sugar on top.
• Pour rum and raisin mixture over the top and mix. I use clean hands.
• Cook in a 200C oven for 30 minutes.
• To prepare the cobbler mix the flour, sugar, butter, baking powder, bi-carb soda and salt place in a food processor & blend for 30 seconds and pour into a bowl. Make a well in the centre and add vanilla essence and buttermilk. Combine.
• Spray six ramekin dishes with cooking spray, divide the rum and raisin mix and top each with the cobbler mix.
• Place ramekins on a tray and cook in the oven at 200C for 20 minutes or until browned.
• Serve warm with cream if desired.

Steps:

• 1. For Filling: Place apples in a large saucepan. Add apple juice, white and brown sugar, cinnamon, nutmeg, ginger, and cloves (or Allspice). Bring to boil over medium heat, stirring occasionally.
• 2. Combine cornstarch with lemon juice; add to saucepan. Bring to boil again while stirring. Cook and stir until thickened.
• 3. Remove from heat; stir in raisins (do not drain!) and almond extract. Allow to cool; stirring occasionally. When cool, pour into 9-10 inch high side baking dish. (I used deep dish pie plate).
• 4. For crust: In medium bowl, cream butter and sugar. Add egg and mix well. Add flour and stir until incorporated. Batter will be thick. Spoon over filling and smooth out. Bake at 350 degrees for 40-45 minutes. Delicious hot or cold! Serve w/ or w/out ice cream or if feeling particularly decadent: Serve with Honey Butter Rum Sauce (also posted) if you dare!

Steps:

• Mix apples, 2/3 cup sugar, tapioca, cinnamon, nutmeg and water in large saucepan. Cook on medium heat, stirring constantly, until mixture comes to full boil. Pour into 2-quart baking dish. Sprinkle with raisins. Dot with 2 Tbsp. of the butter.
• Cut remaining butter into flour, 2 Tbsp. sugar, baking powder and salt until mixture resembles coarse crumbs. Stir in milk until soft dough forms. Drop by tablespoonfuls onto hot apple mixture.
• Bake at 375°F for 30 minutes or until topping is golden. Serve warm.

Steps:

• Preheat oven to 375°F. Butter 9 x 13 1/2-inch glass baking dish.
• For Topping:
• Mix old-fashioned oats, brown sugar, all purpose flour, ground cinnamon and salt in large bowl. Add unsalted butter and rub into mixture until coarse crumbs form. Mix in chopped walnuts.
• For Filling:
• Combine sliced apples, raisins, sugar, fresh lemon juice, flour and ground cinnamon in large bowl. Mix well to blend. Transfer apple-raisin filling to prepared dish. Spread topping over. Bake until topping is golden brown, about 55 minutes. Serve crisp warm with scoops of vanilla ice cream.

Steps:

• Topper-------------.
• Sift together flour, sugar, baking powder and salt.
• Cut in butter until crumbly.
• Combine egg and milk.
• Add all at once to dry ingredients.
• Stir just until moistened.
• Set aside.
• Cobbler-------------.
• In sauce pan combine the brown sugar, cornstarch and ginger.
• Stir in water and raisins.
• Cook and stir till thickened and bubbly.
• Stir in apples, lemon juice and butter.
• Cook till apples are hot, about 5 minutes.
• Put into 2 quart casserole.
• Drop topper in mounds atop hot fruit.
• Bake, uncovered, at 400* until lightly browned, about 25 minutes.