After I had cooked almost everything apple-y in the September 2011 Southern Living issue featuring the fall’s favorite fruit, I saw it in tiny print: find 25 more irresistible apple recipes at southernliving.com/apples.
More apple recipes? Surely no stone was left unturned from this bounty that I had just cooked my way through.
Ha! Was I wrong! Dozens of to-die-for, rich apple recipes awaited me at this amazing website. The first to pique my curiosity was this one for Apple-Pecan Pie Cobbler. I loved that these could be cooked in individual custard cups so that each person could have his or her own individual pecan pie (or is it apple cobbler?)
The recipe also noted that the mixture for the Pecan-Pie topping of the cobbler could be used separately to make Mini Pecan Pie Muffins in miniature muffin cups. But for now I wanted to try this combination.
So I could prepare this for Hubby’s Saturday-morning breakfast, I assembled as many of the ingredients and mixed what I could on Friday night so that on Saturday morning, I basically had only to cook the skillet apples and then layer everything into the greased custard cups. That way he wouldn’t have such a huge wait, which was a tough one under any circumstances after the wonderful aroma of this sweet treat began pouring from the oven.
The recipe didn’t mention anything about topping this with fat-free whipped topping or sugar-free ice cream; wouldn’t hurt, although these little cobblers stood alone without any addition.
Apple-Pecan Pie Cobbler
6 large Granny Smith apples, peeled and sliced (about 3 pounds)
1/2 cup firmly packed light brown sugar
2 tablespoons all-purpose flour
1/4 cup butter
1/2 cup dark corn syrup
In a large bowl toss together first 3 ingredients. In a large skillet over medium-high heat melt butter; add apple mixture and corn syrup; stir often. Cook for 10 minutes. Divide hot apple mixture evenly between 6 lightly greased 6-ounce ovenproof ramekins or custard cups. Spoon Pecan Pie Muffin Batter (recipe below) evenly over hot apple mixture. Bake at 425 degrees for 15 to 20 minutes or until golden brown. Makes 6 servings.
Pecan Pie Muffin Batter
1 cup firmly packed light brown sugar
1 cup chopped pecans
1/2 cup all-purpose flour
1/2 teaspoon baking power
1/4 teaspoon salt (or salt substitute)
1/2 cup butter, melted
2 large eggs, lightly beaten (or 1/2 cup egg substitute)
1 teaspoon vanilla extract
In a large mixing bowl combine first 5 ingredients. Make a well in center of mixture. Stir together butter, eggs, and vanilla; add to dry ingredients; stir just until moistened. (You also can use this batter to make Pecan Pie Muffins. If making muffins spoon batter evenly into lightly greased miniature muffin pans. Fill three-fourths full. Bake at 425 degrees for 8 to 10 minutes. Makes 24 muffins.)