Best Apple Raisin Cobbler Recipes

APPLE RAISIN COBBLER PIE

Steps:

• Combine apple pie filling, raisins, and nutmeg in a bowl. Pour into crust.
• In another bowl, combine flour and brown sugar; cut in melted butter until mixture becomes crumbly. Stir in nuts. Sprinkle mixture over the top of the pie filling.
• Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes, or until top has browned.

APPLE -RAISIN COBBLER PIE

Steps:

• 1. Preheat oven to 375F.
• 2. Combine pie filling, faisins and nutmeg in largebowl. Spoon into crust. Combine flour and sugar in small bowl: stir in butter until crumbly. Stir in walnuts; sprinkle over filling. Bake 35 to 45 min. or until topping is golden.

AUTUMN APPLE RUM RAISIN COBBLER

Steps:

• 1. For Filling: Place apples in a large saucepan. Add apple juice, white and brown sugar, cinnamon, nutmeg, ginger, and cloves (or Allspice). Bring to boil over medium heat, stirring occasionally.
• 2. Combine cornstarch with lemon juice; add to saucepan. Bring to boil again while stirring. Cook and stir until thickened.
• 3. Remove from heat; stir in raisins (do not drain!) and almond extract. Allow to cool; stirring occasionally. When cool, pour into 9-10 inch high side baking dish. (I used deep dish pie plate).
• 4. For crust: In medium bowl, cream butter and sugar. Add egg and mix well. Add flour and stir until incorporated. Batter will be thick. Spoon over filling and smooth out. Bake at 350 degrees for 40-45 minutes. Delicious hot or cold! Serve w/ or w/out ice cream or if feeling particularly decadent: Serve with Honey Butter Rum Sauce (also posted) if you dare!

APPLE-RAISIN COBBLER

Steps:

• Mix apples, 2/3 cup sugar, tapioca, cinnamon, nutmeg and water in large saucepan. Cook on medium heat, stirring constantly, until mixture comes to full boil. Pour into 2-quart baking dish. Sprinkle with raisins. Dot with 2 Tbsp. of the butter.
• Cut remaining butter into flour, 2 Tbsp. sugar, baking powder and salt until mixture resembles coarse crumbs. Stir in milk until soft dough forms. Drop by tablespoonfuls onto hot apple mixture.
• Bake at 375°F for 30 minutes or until topping is golden. Serve warm.

APPLE RAISIN & PECAN COBBLER W/SPLENDA

Steps:

• 1. Preheat oven to 325 degrees F. The original recipe came from this book, but this is my recreated version that I am posting.
• 2. Peel apples, Granny Smith and Pink Cripps.
• 3. You will need 8 cups thinly sliced.
• 4. Spray a 9X13X2 inch dish with non stick butter flavored spray.
• 5. Layer Half of Apples in dish and sprinkle with half of the raisins. Then add the Remaining apples and add the remaining Raisins.
• 6. In a zip lock bag or medium bowl, add 1 cup regular splenda, 1/2 cup splenda Brown sugar Blend, 1 cup chopped pecans, & apple pie spice. Mix together till thourgly blended.
• 7. Sprinkle sugar mixture over apples, making sure it gets down into the nooks and crannies of the bottom layer.
• 8. Melt the butter in a microwaveable bowl, then add the evaporated milk, and the beaten eggs, whisk together to blend.
• 9. In a separate bowl, add the 2 cups flour, sugar, salt and baking powder.
• 10. Add the dry ingredients to egg /butter mixture, and beat till blended and smooth.
• 11. Pour Mixture over entire surface of the apples.
• 12. Sprinkle with the remaining pecans.
• 13. Bake in preheated 325 degrees F. oven for 1 hour 10 minutes or until top is brown & mixture is done.
• 14. Serve while still warm with whipped topping or ice cream.

CARAMEL APPLE RAISIN COBBLER

Steps:

• 1. Preheat oven to 400 degrees F.
• 2. In a bowl, cream butter, shortening and brown sugar until fluffy.
• 3. Add flour, oats, salt and baking soda; mix well. Stir in nuts, if desired. Set aside 1 ½ cups of the mixture.
• 4. Press the remaining mixture into an ungreased 11-in. x 8-in. baking pan.
• 5. Sprinkle the dried fruit over the oatmeal mixture, and place the apples on top.
• 6. In a saucepan, melt the caramels and butter over medium low heat; drizzle over the apples.
• 7. Top with the reserved oatmeal mixture.
• 8. Bake at 400° F (375° F convection) for 20-25 minutes or until lightly browned. Best served warm.

APPLE COBBLER - RUM AND RAISIN

Steps:

• In a small saucepan, just cover raisins with water and simmer for a few minutes. Add dark rum, stir. Turn heat off.
• Spray an oven-proof dish with cooking spray. Place apples into dish and sprinkle castor sugar on top.
• Pour rum and raisin mixture over the top and mix. I use clean hands.
• Cook in a 200C oven for 30 minutes.
• To prepare the cobbler mix the flour, sugar, butter, baking powder, bi-carb soda and salt place in a food processor & blend for 30 seconds and pour into a bowl. Make a well in the centre and add vanilla essence and buttermilk. Combine.
• Spray six ramekin dishes with cooking spray, divide the rum and raisin mix and top each with the cobbler mix.
• Place ramekins on a tray and cook in the oven at 200C for 20 minutes or until browned.
• Serve warm with cream if desired.

APPLE RAISIN COBBLER

Steps:

• Topper-------------.
• Sift together flour, sugar, baking powder and salt.
• Cut in butter until crumbly.
• Combine egg and milk.
• Add all at once to dry ingredients.
• Stir just until moistened.
• Set aside.
• Cobbler-------------.
• In sauce pan combine the brown sugar, cornstarch and ginger.
• Stir in water and raisins.
• Cook and stir till thickened and bubbly.
• Stir in apples, lemon juice and butter.
• Cook till apples are hot, about 5 minutes.
• Put into 2 quart casserole.
• Drop topper in mounds atop hot fruit.
• Bake, uncovered, at 400* until lightly browned, about 25 minutes.

APPLE RAISIN COBBLER PIE

Steps:

• Heat oven to 375.
• Combine apple filling, raisins and nutmeg.
• Spoon into crust. Combine flour and sugar.
• Cut in butter using a pastry blender, fork or two knives in a scissors motion.
• until crumbly.
• Stir in walnuts, sprinkle over filling.
• Bake 30-45 minutes or until topping is golden

APPLE RAISIN COBBLER PIE

Steps:

• 1. In medium bowl combine pie filling, raisins and nutmeg. Spoon into crust. 2. In small bowl combine flour and brown sugar. Cut in margarine or butter until crumbly. Stir in walnuts. Sprinkle over filling.3. Bake at 375°F for 35 to 45 minutes or until topping is golden.