Apple Cobbler

An easy recipe that uses a can of your favorite biscuits or roll dough.

Apple Cobbler

I used

6 apples..granny Smith, MacIntosh, Gala

½ C brown sugar

2 T cornstarch

1 tsp cinnamon

¼ tsp nutmeg

½ tsp fresh lemon juice

½ tsp vanilla

dash salt

1 C pecan and walnut halves

butter as needed

Can of Pillsbury crescent rolls

I added an extra ¼ C white sugar as my wife likes it sweet

I peeled, cored, pared, or coarsely chopped the apples, placing them in a large bowl, to which I added the other ingredients, except the rolls.

I stirred, tossed ingredients together, and put them in colander over the same bowl to save the juice.

I put the collected juice after an hour into a saucepan, and brought slowly to simmer for 20 minutes, or desired thickness Watch for boil over. Allow to cool completely. This will be a caramel like addition to the cobbler.

I added maybe a tablespoon of whipping cream to the caramel mixture, and 2 T unsalted butter, and cooked them in until thickened. Watch it, as it can burn. The caramel will get much thicker as it cools.

I used a 9×13 deep baking dish, and placed in it the apples. I had sprayed the dish earlier.

I put the pecans and walnuts on top of the apples.

I cut most of the rolls into quarters, and tossed them with melted butter, rolled them in white sugar, and placed them on top of the apples and nuts.

I drizzled the caramel mixture on top, and put in an oven preheated to 350°.

Since this recipe is a hybrid. I covered the dish with foil so to get the apples cooking without over browning the rolls.

I removed the foil after 30 minutes, as the apples were bubbling, and the rolls were not browned.

I added ten minutes to bake time.

That was enough.

The rolls are nice and brown, and it smells great.

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