Receta Apple Cobbler with Oatmeal Muffin Crust

by Sandra

For someone who’s been resisting even the idea of fall I am loving my comfort desserts. It didn’t hurt that the day I made this Apple Cobbler it was overcast and gray. Perfect for turning on the oven and enjoying the warming scents of the season. What was even better was sharing this warm from the oven treat with my granddaughter. Originally I had planned to make this cobbler with a pecan pie muffin crust. When I told her about it she looked like she’d lost her best friend. Gabbi still sometimes struggles with a nut allergy so I made a quick change so she could indulge. Baby girl almost licked the ramekin clean and that’s always a good sign. I have over a dozen Southern Living Annual Cookbooks and they have provided inspiration for many of my sweet and savory dishes over the years. This recipe is an adaptation from their 2004 annual. The changes I made to the original recipe was the addition of cinnamon to the oatmeal muffin batter and caramel ice cream topping after they finished baking. Small changes, but big taste impact. The most time intensive part of this recipe was peeling the apples and waiting for the finished cobblers to be cool enough to eat. If you don’t have ramekins this could easily be baked in a 9×13-inch baking dish or a lightly greased 10-inch (8-cup) deep-dish pie plate or a shallow 2-quart baking dish. Print Apple Cobbler with Oatmeal Muffin Crust Author: Sandra Lee Garth Recipe type: Dessert Cuisine: American Prep time:  Cook time:  Total time:  Serves: 6   Give that rolling pin a rest and try this Apple Cobbler that uses a muffin batter crust rather than a pastry one. Ingredients 6 large Granny Smith apples, peeled and sliced (about 3 pounds) ½ cup firmly packed light brown sugar 2 TBS all-purpose flour 1 tsp cinnamon ¼ cup butter ½ cup dark corn syrup Caramel Ice Cream topping (optional) Oatmeal Muffin Batter ¾ cup all-purpose flour 1 cup uncooked regular oats ½ cup chopped dates ¼ cup sugar 1 TBS baking powder ½ tsp salt ½ tsp cinnamon ¾ cup milk 3 TBS butter, melted 1 large egg, lightly beaten Instructions Toss together first 4 ingredients in a large bowl. Melt butter in a large skillet over medium-high heat. Add apple mixture and corn syrup to skillet; bring to a boil, and cook, stirring often, 10 minutes. Divide hot apple mixture evenly between 6 lightly greased 6-ounce ovenproof ramekins or custard cups. Combine flour and next 6 ingredients in a large mixing bowl; make a well in center of mixture. Stir together milk, melted butter, and lightly beaten egg; add to dry ingredients, and stir just until moistened. Spoon Oatmeal Muffin Batter evenly over hot apple mixture. Bake at 425° for 15 to 20 minutes or until golden brown. Serve with Caramel Topping and Vanilla Ice Cream. Wordpress Recipe Plugin by EasyRecipe 3.5.3208 These are the linky parties I participate in. Drop by and show them a little love! Wonderful Wednesday Five Star Frou-Frou Delicious Dishes Linky Party Inspire Me Tuesday The Dedicated House Wow Us Wednesday’s Tablescape Thursday’s It’s Overflowing Katherine’s Corner DIY by Design The Scoop Celebrate Your Story! Link Party Stay in touch with Sweet Sensations on Facebook, Twitter, Pinterest, Google+,and Instagram for all of the latest updates.   Related PostsEasy Individual Skillet Peach CobblersAn Apple a DayApple Cobbler – Mini Buttermilk Pound CakesStrawberry Cake with Cream Cheese FillingUltimate Fudge Mocha Brownies White Chocolate Mousse Shots Related