Southern Summer Cooking – Apple Cherry Cobbler

We are back with the 2nd installment of Country Cooking Month.

First, we brought you Beef Brisket and it makes for an amazing dinner.   How do you top an amazing dinner?  Well,  you have an equally amazing dessert.

Today, I want to share with you one of my Great-Grandma’s favorite recipes, Apple-Cherry Cobbler.  Some of my most favorite memories are from sitting in the kitchen on a wooden stool at the end of the counter, on Thanksgiving day, watching my mom chop the apples. Every time I make this, the smell takes me right back to my childhood and that wooden stool.

I have modified this recipe slightly to make it easier to make on a weekday, no need to spend all day in the kitchen peeling apples and pitting cherries.

apple cherry cobbler recipe

Apple Cherry Cobbler Recipe

1 egg
1/2 c sugar
1/2 c skim milk
2 tbls vegetable oil
1 cup flour
2-2 1/4 tsp baking powder
1 can (21 ounces) apple pie filling
1 can (21 ounces) cherry pie filling
1 tbls lemon juice
1 tsp vanilla extract
TOPPING:
1/3 cup packed brown sugar
3 tbls flour
1 tsp ground cinnamon
1 tsp butter

In a bowl, combine the first four ingredients. Combine flour and baking powder; add to egg mixture and blend well. Pour into a 13 x 9 in baking pan coated with nonstick cooking spray. Combine pie fillings, lemon juice, and vanilla; spoon over batter. For topping, combine brown sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over filling. Bake at 350 degrees for 40-45 minutes or until bubble. If necessary, cover edges with foil to prevent over browning. **Author’s Note: If portions of the crust is left uncovered by the filling, it will rise to fill the space and that is ok, it is what gives this particular cobbler character.

 

Serve warm with a nice heaping helping of cold vanilla ice cream, and you have yourself a nice treat to end the day.

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