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.
Servings: 8
Calories: 404kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 404kcal
Tried this recipe?Mention @southernplate or tag #southernplate!
You may also like these recipes with apples or pecans:
Snowball (Pecan Nougat) Cookies
Funny how the atheists of the world seem to be “highly offended” by any mention of God. If they’re so convinced its all hocus-pocus, then why are they bothered? I suspect it’s because deep down they really aren’t sure and it makes them squirm.
At any rate, it’s ridiculous for them to send you rude emails. Gosh, no one is forcing them to read your blog!
Thank you for NOT APOLOGIZING for your faith. It is beyond me why people feel they have the right to complain about something they have the power to change. If they don’t like your page and your comments, they are certainly welcome to leave and let the rest of us who appreciate it enjoy it in peace. Keep your stories, encouragement and real-ness coming.
Wow! Ditto what Erin said. I feel bad that I too didn’t say anything earlier about your post gently defending your expression of your faith on YOUR blog. I think it is just terrible that you would have to do that. YOUR blog is yours. It is expression of who you are and it is real and genuine and quite frankly such a breath of fresh air compared so much that we encounter is this crazy world that is so meaningless, superficial and fake. Authenticity should be valued and appreciated regardless of one’s religious beliefs. I have to admit that being a person of faith does effect my perspective and I make no apologies for that.
A working link for the back-issue of the magazine. https://www.tasteofthesouthmagazine.com/product/fall-baking/