autumn apple rum raisin cobbler
I started out to create a pie, and quickly remembered that I don't like to make pie crust! So when all was complete, I decided I had a cobbler. This is not too sweet but is rich and spiced. I also have posted my Honey Butter Rum Sauce to be served on the side if you feel particularly decadent some day! I decided that some almond would be good with the apples, so you will find a dash in both the filling and the crust. I love the hint of flavor that it lends! Do not let the long ingredient list discourage you from trying this. This goes together easily.
Blue Ribbon Recipe
This apple rum raisin cobbler takes an apple cobbler to the next level. The apples are tender and filled with warm spices that will remind you of fall. They pair perfectly with the juicy rum-soaked raisins. There is a rum flavor, but not a harsh alcohol flavor. There is no baking powder in the crust, so it spreads while baking to form a thin crust. It's not like a biscuit crust or a cake-like crust. Kind of like a cookie with a hint of almond flavor. Serve with a big scoop of vanilla ice cream; it's a wonderful apple dessert.
Ingredients
- RUM RAISINS
- 1/2 cup raisins, I used both dark and golden
- 1/2 cup dark rum
- APPLE FILLING
- 6 cups your favorite cooking apples; sliced in 1/4 inch slices, (about 5 medium size, I use honeycrisp)
- 1/2 cup apple juice
- 1/4 cup dark rum
- 1/2 cup white sugar
- 2 tablespoons dark brown sugar
- 1/2 teaspoon fine quality cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/4 teaspoon ginger (may substitute 3/4 tsp allspice for the ñutmeg, cloves, ginger)
- 2 tablespoons corn starch
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon almond extract
- CRUST
- 3/4 cup butter, softened
- 3/4 cup white sugar
- 1 large egg, lightly beaten
- 1/2 teaspoon almond extract
- 1 cup all-purpose flour
How To Make autumn apple rum raisin cobbler
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Step 1Prep note: You will want to start soaking the rum raisins at least 24 hours in advance. The longer the better. In a small bowl, soak the 1/2 cup of raisins in the 1/2 cup of rum overnight. -
Step 2The next day, prepare the apples for the filling. Place apples in a large saucepan. Add apple juice, rum, white and brown sugar, cinnamon, nutmeg, ginger, and cloves (or allspice). Bring to a boil over medium heat, stirring occasionally.
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Step 3Combine corn starch with lemon juice.
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Step 4Add the corn starch mixture to the saucepan. Cook until it thickens up.
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Step 5Remove from heat; stir in the raisins and rum (do not drain!) and almond extract. Allow to cool.
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Step 6When cool, pour into a 9-10 inch high side baking dish. I have used a deep-dish pie plate.
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Step 7For the crust, cream together the butter and sugar.
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Step 8Add the slightly beaten egg and almond extract; mix well.
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Step 9Add the flour.
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Step 10Stir until incorporated. The batter will be thick.
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Step 11Spoon over filling and smooth out.
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Step 12Bake at 350 degrees for 40-45 minutes.
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Step 13Delicious hot or cold! Serve with or without ice cream, or if feeling particularly decadent, try it with my honey butter rum sauce.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
