For someone who’s been resisting even the idea of fall I am loving my comfort desserts. It didn’t hurt that the day I made this Apple Cobbler it was overcast and gray. Perfect for turning on the oven and enjoying the warming scents of the season.
What was even better was sharing this warm from the oven treat with my granddaughter. Originally I had planned to make this cobbler with a pecan pie muffin crust. When I told her about it she looked like she’d lost her best friend. Gabbi still sometimes struggles with a nut allergy so I made a quick change so she could indulge. Baby girl almost licked the ramekin clean and that’s always a good sign.
I have over a dozen Southern Living Annual Cookbooks and they have provided inspiration for many of my sweet and savory dishes over the years. This recipe is an adaptation from their 2004 annual. The changes I made to the original recipe was the addition of cinnamon to the oatmeal muffin batter and caramel ice cream topping after they finished baking. Small changes, but big taste impact.
The most time intensive part of this recipe was peeling the apples and waiting for the finished cobblers to be cool enough to eat. If you don’t have ramekins this could easily be baked in a 9×13-inch baking dish or a lightly greased 10-inch (8-cup) deep-dish pie plate or a shallow 2-quart baking dish.
- 6 large Granny Smith apples, peeled and sliced (about 3 pounds)
- ½ cup firmly packed light brown sugar
- 2 TBS all-purpose flour
- 1 tsp cinnamon
- ¼ cup butter
- ½ cup dark corn syrup
- Caramel Ice Cream topping (optional)
- Oatmeal Muffin Batter
- ¾ cup all-purpose flour
- 1 cup uncooked regular oats
- ½ cup chopped dates
- ¼ cup sugar
- 1 TBS baking powder
- ½ tsp salt
- ½ tsp cinnamon
- ¾ cup milk
- 3 TBS butter, melted
- 1 large egg, lightly beaten
- Toss together first 4 ingredients in a large bowl.
- Melt butter in a large skillet over medium-high heat.
- Add apple mixture and corn syrup to skillet; bring to a boil, and cook, stirring often, 10 minutes.
- Divide hot apple mixture evenly between 6 lightly greased 6-ounce ovenproof ramekins or custard cups.
- Combine flour and next 6 ingredients in a large mixing bowl; make a well in center of mixture.
- Stir together milk, melted butter, and lightly beaten egg; add to dry ingredients, and stir just until moistened.
- Spoon Oatmeal Muffin Batter evenly over hot apple mixture.
- Bake at 425° for 15 to 20 minutes or until golden brown.
- Serve with Caramel Topping and Vanilla Ice Cream.
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