Today's recipe for Apple Walnut Cobbler was contributed by Lois Rhodes from Harrisonburg, VA and was in Wanda E. Brunstetter's cookbook, The Best of Amish Friends Cookbook Collection. I had some apples and since it was baked in an 8 - inch square pan, it sounded like just the right amount for my husband and me.
Cobblers come in all different types. Some have a lot of liquid and some have little. I probably have a fondness for the ones with a lot of liquid because that is what my mother always made. My husband likes the ones what have very little liquid. This is one of those with little liquid that I did enjoy.
When I make recipes with fruit that call for sugar coating the fruit, I usually use stevia instead. I don't feel like the sweet fruit needs a lot more sugar. I did the same with this recipe. Since there isn't much liquid in the finished cobbler, I would recommend that you use the real thing, aka sugar, for the batter portion.
APPLE WALNUT COBBLER
1-1/4 cups sugar, divided
1/2 teaspoon cinnamon
3/4 cup coarsely chopped walnuts, divided
4 cups sliced tart apples
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1 egg, well beaten
1/2 cup evaporated milk
1/3 cup margarine, melted
Preheat oven to 325 degrees F. Grease an 8 - inch square baking dish.
Mix 1/2 cup of sugar (I used stevia here), cinnamon, and 1/2 cup nuts.
Place apples in bottom of baking dish.
Sprinkle with cinnamon mixture.
Sift together remaining 3/4 cup sugar, flour, baking powder, and salt.
In mixing bowl, combine egg, milk, and butter;
add flour mixture and blend until smooth.
Pour over apples.
Sprinkle with remaining 1/4 cup nuts.
Bake for 50 minutes.
Serve with whipped topping or whipped cream sprinkled with cinnamon if desired.
Cobblers come in all different types. Some have a lot of liquid and some have little. I probably have a fondness for the ones with a lot of liquid because that is what my mother always made. My husband likes the ones what have very little liquid. This is one of those with little liquid that I did enjoy.
When I make recipes with fruit that call for sugar coating the fruit, I usually use stevia instead. I don't feel like the sweet fruit needs a lot more sugar. I did the same with this recipe. Since there isn't much liquid in the finished cobbler, I would recommend that you use the real thing, aka sugar, for the batter portion.
APPLE WALNUT COBBLER
1-1/4 cups sugar, divided
1/2 teaspoon cinnamon
3/4 cup coarsely chopped walnuts, divided
4 cups sliced tart apples
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1 egg, well beaten
1/2 cup evaporated milk
1/3 cup margarine, melted
Preheat oven to 325 degrees F. Grease an 8 - inch square baking dish.
add flour mixture and blend until smooth.
Serve with whipped topping or whipped cream sprinkled with cinnamon if desired.
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