CARAMEL APPLE-PEAR COBBLER WITH OATMEAL MUFFIN CRUST

By

Southern Living magazine, September 2004 p. 187.

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  • 6

Ingredients

  • Directions:
  • 3 large Granny Smith apples, peeled and sliced (about 1 1/2 pounds)*
  • 1 cup firmly packed light brown sugar
  • 2 tablespoons all-purpose flour
  • 1/4 cup butter
  • 3 large pears, peeled and sliced (about 1 1/2 pounds)
  • Oatmeal Muffin Batter
  • Garnish: toasted pecan halves
  • ● Combine first 3 ingredients in a large bowl, stirring to coat apples.
  • ● Melt butter in a large skillet over medium-high heat. Add apple mixture; bring to a boil, and cook, stirring often, 10 minutes. Add pears to skillet, and cook, stirring often, 5 minutes.
  • ● Spoon hot fruit mixture into a lightly greased 10-inch (8-cup) deep-dish pie plate or shallow 2-quart baking dish. Spoon Oatmeal Muffin Batter evenly over fruit mixture.
  • ● Bake at 425° for 20 to 25 minutes or until crust is golden brown. Garnish, if desired.
  • 2 *2 (21-ounce) cans apple pie filling can be substituted for apples and pears. Omit brown sugar and flour. Melt butter in a large skillet over medium-high heat. Add pie filling, and bring to a boil; remove from heat. Proceed with recipe as directed.
  • Oatmeal Muffin Batter
  • Ingredients
  • 3/4 cup all-purpose flour
  • 1 cup uncooked regular oats
  • 1/2 cup chopped dates
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup milk
  • 3 tablespoons butter, melted
  • 1 large egg, lightly beaten
  • Directions:
  • ● Combine flour and next 5 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 (do not use electric mixer).
  • Oatmeal Muffins:
  • Spoon Oatmeal Muffin Batter evenly into lightly greased muffin pans, filling two-thirds full. Bake at 425° for 15 minutes.

Preparation

Step 1

Makes 10 muffins.

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