Friday, December 19, 2014
Apple Pecan Cobbler
2 (21 oz) cans apple pie filling (or 5 cups homemade)
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon allspice
1 box butter pecan cake mix
3/4 cup (1-1/2 sticks) butter, cold
1-1/2 cups chopped pecans
Pour the apple pie filling into the bottom of a 9x13 baking pan (or a large casserole dish). In a small bowl, mix the cinnamon, nutmeg, and allspice together, then sprinkle on top of the apples. I didn't have plain allspice, so I substituted pumpkin pie spice and it worked fine.
Pour the dry cake mix over the apples and spices.
Cut the butter into thin slices and place them over the top of the dry cake mix. You want to cover the entire surface as much as possible. I always need about an extra tablespoon of butter to do it. The butter soaks into the cake mix as it melts and makes the cobbler crust, so you don't want any bare spots.
Sprinkle the chopped pecans evenly over the top.
Bake at 350 degrees for 50-60 minutes or until the cobbler is bubbly inside and the crust is golden brown on top. Serve warm with vanilla ice cream on top. I haven't tried it yet, but I bet it would also be good with butter pecan ice cream. The hearty, nutty crust and tender apples will make this a family favorite for years to come. Enjoy!