Best Macaroon Apple Cobbler Recipes

MACAROON APPLE PIE

Macaroon Apple Pie image

I found this recipe in a rural newspaper years ago. It's become one of my favorite recipes. I like to serve it warm with vanilla ice cream.

Provided by Taste of Home

Categories Desserts

Time 1h5m

Yield 6-8 servings.

Number Of Ingredients 17

Ingredients

1-1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup shortening
2 to 3 tablespoons cold water
FILLING:
4 cups sliced peeled tart apples
1/2 cup sugar
1/4 teaspoon ground cinnamon
TOPPING:
1/2 cup all-purpose flour
1/2 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1 egg
2 tablespoons butter, melted
1/2 teaspoon vanilla extract
1/4 cup sweetened shredded coconut

Steps:

In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add cold water, tossing with a fork until a ball forms. , Roll out pastry to fit a 9-in. pie plate; flute edges. Toss apples with sugar and cinnamon; pour into crust. Bake at 375° for 20 minutes. , Meanwhile, in a small bowl, combine the first four topping ingredients. Stir in the egg, butter and vanilla until smooth. Add coconut. Spoon over hot apples, carefully spreading to cover. Bake 30 minutes longer or until apples are tender.

Nutrition Facts : Calories 402 calories, Fat 17g fat (6g saturated fat), Cholesterol 34mg cholesterol, Sodium 292mg sodium, Carbohydrate 59g carbohydrate (33g sugars, Fiber 2g fiber), Protein 4g protein.

MACAROON-TOPPED RHUBARB COBBLER

Macaroon-Topped Rhubarb Cobbler image

Crumbled macaroons are a surprising addition to this cobbler's topping. We love that you can make the sweet treat in a baking dish or a cast-iron skillet. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Desserts

Time 30m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

4 cups sliced fresh or frozen rhubarb (1-inch pieces)
1 large apple, peeled and sliced
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon, divided
1 tablespoon cornstarch
2 tablespoons cold water
8 macaroons, crumbled
1 tablespoon butter, melted
2 tablespoons sugar
Vanilla ice cream, optional

Steps:

In a large cast-iron or other ovenproof skillet, combine the rhubarb, apple, brown sugar and 1/4 teaspoon cinnamon; bring to a boil. Reduce heat; cover and simmer until rhubarb is very tender, 10-13 minutes. Combine cornstarch and water until smooth; gradually add to the fruit mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. , In a small bowl, combine the crumbled cookies, butter, sugar and remaining cinnamon. Sprinkle over fruit mixture. , Broil 4 in. from the heat until lightly browned, 3-5 minutes. If desired, serve warm with ice cream.

Nutrition Facts : Calories 368 calories, Fat 12g fat (7g saturated fat), Cholesterol 8mg cholesterol, Sodium 45mg sodium, Carbohydrate 62g carbohydrate (55g sugars, Fiber 5g fiber), Protein 3g protein.