As I was flipping through my fall favorite issue of Taste of South magazine I came across this apple pecan cobbler recipe. I immediately called up the editor and asked if I could share it on Southern Plate and of course, he graciously said yes!
So here ya go, the recipe that made me stop in my tracks: Apple Pecan Cobbler.
- Apple-Pecan Cobbler
- Yield: 10 to 12 servings
- 8 cups thinly sliced apple such as Braeburn
- 11 ⁄2 cups sugar divided
- 1 ⁄4 cup golden raisins
- 1 ⁄4 cup dried currants
- 1 ⁄2 teaspoon ground cinnamon
- 1 ⁄8 teaspoon ground nutmeg
- 3 ⁄4 cup chopped pecans divided
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 ⁄4 teaspoon salt
- 1 large egg lightly beaten
- 1 ⁄2 cup evaporated milk
- 1 ⁄3 cup unsalted butter melted
- Preheat oven to 325°. Spray a 13x9-inch baking pan with nonstick cooking spray. Place apple in an even layer in prepared pan.
- In a medium bowl, stir together 1⁄2 cup sugar, raisins, currants, cinnamon, nutmeg, and 1⁄2 cup pecans. Sprinkle mixture evenly over apple.
- In another medium bowl, stir together flour, remaining 1 cup sugar, baking powder, and salt.
- In a small bowl, whisk together egg, evaporated milk, and melted butter. Add milk mixture to flour mixture, whisking until smooth. Pour batter over apple; sprinkle with remaining 1⁄4 cup pecans. Loosely cover with aluminum foil.
- Bake 35 minutes. Uncover, and bake until topping is lightly browned, 5 to 10 minutes more.
You may also like these recipes with apples or pecans: