Apple Pecan Pie Muffin Batter Cobbler

By

Patti Eason, Memphis, Tennessee, Southern Living

SEPTEMBER 2004

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  • 2

Ingredients

  • Filling
  • 6 large Granny Smith apples, peeled and sliced (about 3 pounds)
  • 1/2 cup firmly packed light brown sugar
  • 2 tablespoons all-purpose flour
  • 1/4 cup butter
  • 1/2 cup dark corn syrup
  • Pecan Pie Muffin Batter topping
  • 1 cup firmly packed light brown sugar
  • 1 cup chopped pecans
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup butter, melted
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract

Preparation

Step 1

Filling:
Toss together first 3 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. Spoon Pecan Pie Muffin Batter evenly over hot apple mixture.
Bake at 425° for 15 to 20 minutes or until golden brown.


Note:
You can substitue 3 (12-ounce) packages frozen, cooked apples, thawed (such as Stouffer's Harvest Apples), for Granny Smith apples. Proceed with recipe as directed.



Topping:
Combine first 5 ingredients in a large mixing bowl; make a well in center of mixture. Stir together butter, eggs, and vanilla; add to dry ingredients, and stir just until moistened.

Pecan Pie Muffins: Spoon Pecan Pie Muffin Batter evenly into lightly greased miniature muffin pans, filling three-fourths full. Bake at 425° for 8 to 10 minutes. Makes 24 muffins.

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