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