APPLE RAISIN & PECAN COBBLER W/SPLENDA

Apple Raisin & Pecan Cobbler W/Splenda image

Provided by Rose Mary Mogan

Time 1h35m

Number Of Ingredients 16

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8 c thinly sliced , pared apples ( iused granny smith & pink cripps)
3 small boxes raisins
1 1/2 c chopped pecans, chopped but divided
1 c splenda granular
1/2 c splenda brown (not packed)
1 Tbsp apple pie spice, or cinnamon (use less if desired)
COBBLER TOPPING
2 c sifted all purpose flour
1 c splenda brown sugar blend
1 c splenda granular (or generic equivalent)
2 tsp baking powder
1/2 tsp salt
2 large eggs, room temperature, well beaten
1 c evaporated milk
2/3 c butter, melted
whipped cream or topping or ice cream as garnish

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.