apple raisin & pecan cobbler w/splenda

Name: Apple Raisin & Pecan Cobbler W/Splenda
Prep time: 30 min
Cook time: 1 h 5 min
Yield: 8
Cuisine: American
Ingredients: 8 cup(s) thinly sliced , pared apples ( iused granny smith & pink cripps); 3 small boxes raisins; 1 1/2 cup(s) chopped pecans, chopped but divided; 1 cup(s) splenda granular; 1/2 cup(s) splenda brown (not packed); 1 tablespoon(s) apple pie spice, or cinnamon (use less if desired); ## COBBLER TOPPING; 2 cup(s) sifted all purpose flour; 1 cup(s) splenda brown sugar blend; 1 cup(s) splenda granular (or generic equivalent); 2 teaspoon(s) baking powder; 1/2 teaspoon(s) salt; 2 large eggs, room temperature, well beaten; 1 cup(s) evaporated milk; 2/3 cup(s) butter, melted; - whipped cream or topping or ice cream as garnish

(1 RATING)

127 Pinches 17 Photos

Rose Mary Mogan

Sauk Village, IL

Updated on May 25, 2013

The original recipe for this recipe came from an old cookbook of 1974 called Mountain Measures, which is a collection of old West Virginia Recipes. I recreated this recipe somewhat to make it my own, I used Splenda Blend Brown Sugar, & Regular Splenda, then added Raisins & doubled the recipe to make a large family size recipe. It turned out quite tasty, & the toasted pecans on top & inside with the raisins add just the right amount of flavor. My husband wanted an Apple Cobbler this time instead of a pie. I used Granny Smith & Apple Pink Cripps for the apples, & it turned out great.

Rate

prep time 30 Min

cook time 1 Hr 5 Min

method Bake

yield 8 or more depending on portion size

Ingredients

8 cups thinly sliced , pared apples ( iused granny smith & pink cripps)
3 small boxes raisins
1 1/2 cups chopped pecans, chopped but divided
1 cup splenda granular
1/2 cup splenda brown (not packed)
1 tablespoon apple pie spice, or cinnamon (use less if desired)
COBBLER TOPPING
2 cups sifted all purpose flour
1 cup splenda brown sugar blend
1 cup splenda granular (or generic equivalent)
2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs, room temperature, well beaten
1 cup evaporated milk
2/3 cup butter, melted
- whipped cream or topping or ice cream as garnish

How To Make apple raisin & pecan cobbler w/splenda

Step 1

Preheat oven to 325 degrees F. The original recipe came from this book, but this is my recreated version that I am posting.

Step 2

Peel apples, Granny Smith and Pink Cripps.
Step 3

You will need 8 cups thinly sliced.
Step 4

Spray a 9X13X2 inch dish with non stick butter flavored spray.
Step 5

Layer Half of Apples in dish and sprinkle with half of the raisins. Then add the Remaining apples and add the remaining Raisins.
Step 6

In a zip lock bag or medium bowl, add 1 cup regular splenda, 1/2 cup splenda Brown sugar Blend, 1 cup chopped pecans, & apple pie spice. Mix together till thourgly blended.
Step 7

Sprinkle sugar mixture over apples, making sure it gets down into the nooks and crannies of the bottom layer.
Step 8

Melt the butter in a microwaveable bowl, then add the evaporated milk, and the beaten eggs, whisk together to blend.
Step 9

In a separate bowl, add the 2 cups flour, sugar, salt and baking powder.
Step 10

Add the dry ingredients to egg /butter mixture, and beat till blended and smooth.
Step 11

Pour Mixture over entire surface of the apples.
Step 12

Sprinkle with the remaining pecans.
Step 13

Bake in preheated 325 degrees F. oven for 1 hour 10 minutes or until top is brown & mixture is done.
Step 14

Serve while still warm with whipped topping or ice cream.
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