Autumn Apple Rum Raisin Cobbler

2
Cindy Smith Bryson

By
@cindyluhooskitchen

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.

Rating:

★★★★★ 1 vote

Comments:
Serves:
8-10
Prep:
20 Min
Cook:
45 Min
Method:
Bake

Ingredients

  • 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

How to Make Autumn Apple Rum Raisin Cobbler

Step-by-Step

  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!

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About Autumn Apple Rum Raisin Cobbler




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