[Home]  [GFCF Recipe Index]  [Frugal Food Storage]  [Biblical Womanhood]  [Archived Recipe Index]  [Links] [New Blog]  [Old Fashioned Education]  [Prairie Homemaker]  [My Mother's Blog] Apple Cobbler from Canned Pie Filling BISCUIT TOPPER 1 cup unbleached white or all-purpose flour 2 tablespoons sugar 1-1/2 teaspoons baking powder 1/4 teaspoon salt 1/4 cup melted butter or alternative of your choice 1/3 cup reconstituted milk FILLING 1 can apple pie filling 1 packet True Lemon or 1 tablespoons pre-sweetened lemonade powder (optional) 1/2 teaspoon cinnamon Pinch dry ginger 1/3 cup raisins 1 tablespoon butter or alternative of your choice First prepare the biscuit topper. In a medium sized bowl combine the flour, sugar, baking powder and salt. Add the butter and milk. Mix very well, forming a soft dough or thick batter. Set aside. Next prepare the filling. In a medium sized saucepan combine all of the filling ingredients. Simmer over a medium flame until it's hot and bubbly. If it gets too thick to stir then add a little water. When the filling is piping hot turn it into an 8 or 9-inch cake pan. Drop small spoonfuls of the cobbler batter over top of the hot filling. Bake the cobbler at 425° for about 25 minutes. The biscuit topper will be golden brown and the apple filling will be bubbling. If you want to be fancy you can sprinkle a spoonful of sugar over top of the cobbler dough right before putting it into the oven. It makes the dish pretty when it comes out of the oven but doesn't add much to the flavor. Serve it hot with prepared whipped topping (Dream Whip) or lightly sweetened canned cream for an extravagant dessert. Serves 6. The filling must be hot when the cobbler batter is dropped on it. The cobbler batter cooks partly from the heat in the filling and partly from the oven heat. If the filling is cold when the dough is dropped on it, then the topping will not cook up the right way. Stove Top Directions: Prepare the topping as directed. Prepare the filling as directed except make sure to use at least a 2-quart saucepan to heat the filling. A little larger is better. Add 3/4-cup of water to the filling as it heats. After it boils reduce the flame so it will simmer lightly. Drop the cobbler batter on top of the hot apples by small spoonfuls. When you have scraped the bowl of all of the batter place a good lid on the saucepan. Simmer over a low flame for 15 to 20 minutes, or until the cobbler batter—now dumplings—is cooked through. Don't peek while cooking the dumplings or they will collapse and turn into tough, doughy, Ellie-May-type biscuits. [Home]  [GFCF Recipe Index]  [Frugal Food Storage]  [Biblical Womanhood]  [Archived Recipe Index]  [Links] [New Blog]  [Old Fashioned Education]  [Prairie Homemaker]  [My Mother's Blog] GFCF = Gluten Free & Casein Free The Christian Counter © FrugalAbundance 2007-2008  :-)  And above all things have fervent charity among yourselves: for charity shall cover the multitude of sins.  Use hospitality one to another without grudging.  As every man hath received the gift, even so minister the same one to another, as good stewards of the manifold grace of God.--1 Peter 4:8-10