My friends at Taste of the South magazine have just put out one of my favorite issues each year, the Fall Baking Issue. I was flipping through it this past week and came across this recipe for Apple Pecan Cobbler. 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.
Be sure and pick up your copy of the Fall Baking issue at your local newsstand, book store, or grocery store because there are tons more recipes that you’ll want to add to your files! This issue is a keeper! If you can’t find the magazine where you are, you can also order it online at the Hoffman Media Store by clicking here.
- 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.
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