Best Autumn Apple Rum Raisin Cobbler Recipes

Autumn Apple Rum Raisin Cobbler image

Provided by Cindy Smith Bryson

Time 1h5m

Number Of Ingredients 22

PREP NOTE: YOU WILL WANT TO START SOAKING YOUR RUM RAISINS AT LEAST 24 HOURS IN ADVANCE. THE LONGER THE BETTER!
1/2 c raisins (i used both dark and golden)
1/2 c dark rum
FILLING INGREDIENTS
6 c (about 5 medium size) apples; sliced in 1/4 inch slices. use your favorite cooking apple. (i used honey crisp; sweet/tart w/ juicy firm flesh)
1/2 c apple juice
1/4 c dark rum
1/2 c white sugar
2 Tbsp dark brown sugar
1/2 tsp fine quality cinnamon (i used ceylon)
1/4 tsp nutmeg
1/4 tsp cloves
1/4 tsp ginger (may substitute 3/4 tsp. allspice for the ñutmeg, cloves, ginger)
2 Tbsp cornstarch for thickening
1 Tbsp fresh lemon juice
1/2 tsp almond extract
CRUST INGREDIENTS
3/4 c butter, softened
3/4 c white sugar
1 egg, lightly beaten
1/2 tsp almond extract
1 c all purpose flour

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 and Raisin Crisp image

Yield Serves 8

Number Of Ingredients 16

Topping
1 1/4 cups old-fashioned oats
1 cup plus 2 tablespoons firmly packed brown sugar
3/4 cup all purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3/4 cup walnuts, chopped
Filling
4 pounds pippin or Granny Smith apples, peeled, cored, sliced
1 1/2 cups golden or brown raisins
1/2 cup sugar
1 tablespoon fresh lemon juice
1 tablespoon all purpose flour
3/4 teaspoon ground cinnamon
Vanilla ice cream

Steps:

Preheat oven to 375°F. Butter 9 x 13 1/2-inch glass baking dish.
For Topping:
Mix old-fashioned oats, brown sugar, all purpose flour, ground cinnamon and salt in large bowl. Add unsalted butter and rub into mixture until coarse crumbs form. Mix in chopped walnuts.
For Filling:
Combine sliced apples, raisins, sugar, fresh lemon juice, flour and ground cinnamon in large bowl. Mix well to blend. Transfer apple-raisin filling to prepared dish. Spread topping over. Bake until topping is golden brown, about 55 minutes. Serve crisp warm with scoops of vanilla ice cream.