Caramel Apple Raisin Cobbler

By draingal

Ingredients

• Topping:
• 1 cup flour
• 1 cup sugar
• 1 egg
• 1/2 cup milk
• 1/3 cup unsalted butter, melted
• Filling:
• 1/2 cup packed brown sugar
• 2 tbsp. cornstarch
• 1/4 tsp. ground ginger
• 1 tsp. cinnamon
• 1/8 tsp. nutmeg
• 1 1/4 cups water
• 1/4 cup raisins
• 6 cups sliced peeled Granny Smith apples
• 1 tbsp. lemon juice, fresh squeezed
• 1 tsp. lemon zest
• 1 tbsp. unsalted butter
• 1 tbsp. sugar
• Garnish: Caramel topping

Preparation

Step 1

Topping: Sift the flour into a medium bowl. Take 1 cup of the sifted flour and resift with the sugar into a large bowl.
Add the egg, milk and melted butter to the flour-sugar mixture. Mix until combined.

Filling: Preheat the oven to 425 degrees. Butter a 2-quart casserole dish. In a large saucepan add the brown sugar, cornstarch, ginger, cinnamon and nutmeg. Stir until combined.

Stir in the water and raisins. Cook and stir until the mixture thickens and bubbles.
Add in the apples, lemon juice, lemon zest and butter. Stir well.
Cook for 5 minutes.
Turn the apples into the casserole dish.

Stir the topping you prepared earlier. Drop heaping spoonsful of the topping over the hot apples.
Sprinkle the topping with sugar.
Bake in the preheated oven for 20 to 25 minutes or until the crust is browned. Rotate the dish 180 degrees halfway thru cooking time.
Cool for 5 to 10 minutes.
Serve warm with vanilla ice cream and caramel topping.