Best 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 Cobbler - Rum and Raisin image

Provided by Tisme

Categories Dessert

Time 1h5m

Yield 6 cobblers

Number Of Ingredients 13

1 cup seedless raisin
150 ml dark rum
6 large granny smith apples, seeded, peeled & sliced
185 g caster sugar
235 g plain flour
80 g raw sugar
80 g unsalted butter
1 1/2 teaspoons baking powder
1 teaspoon bicarbonate of soda
1 pinch salt
1 1/2 teaspoons vanilla essence
270 ml buttermilk
whipped cream (optional)

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.

Rum Raisin Cobbler image

Provided by Stoblogger

Categories Dessert

Time 45m

Yield 1 cobbler, 8-10 serving(s)

Number Of Ingredients 11

1 (16 1/3 ounce) can Pillsbury Golden Layers refrigerated flaky original biscuits
1 cup fat-free half-and-half
1 cup sugar
1/8 cup butter
1/4 cup butter
1/2 cup spiced rum
1 teaspoon pure vanilla extract
1/2 teaspoon salt
1/4 cup cold water
2 tablespoons cornstarch
1/2 cup raisins (optional)

Steps:

Preheat oven to 375°.
Using 1/4 stick of butter, generously butter the bottom of a 9X13 baking pan. I use a glass pan.
Separate the biscuit's layers into about 20 thin 'biscuits'. Place 10 of the thin, separated biscuits in the greased pan.
In a small bowl stir together the cold water and corn starch, set aside.
In a medium sauce pan over medium heat stir together the fat-free half-and-half, sugar, spiced rum, raisins, vanilla, and salt. Heat, stirring constantly until it boils.
Give the corn starch/water a quick stir, add it to the rum sauce, and quickly stir the sauce as it will begin to thicken immediately. When thick, remove from heat.
Slice 1/2 stick of butter into 10 to 12 pats or more. Drop pats, or pieces, of butter over the first layer of biscuits then spoon on 1/3 of the rum sauce.
Add the remaining layer of biscuits, butter pats, and another third of the sauce. Reserve the remaining third of the sauce for when the cobbler is done.
Bake cobbler for 30 minutes or until golden brown and done in the center.
Remove from oven and spread on the remaining rum sauce.
Best served warm, alone or with a scoop of vanilla ice cream.