Apple Cobbler


Fruit Base:

1 can apple pie filling
2 Tbsp. molasses
2 tsp. cinnamon
1 t. nutmeg
1 T. almond extract


1 cup flour
1 1/2 tsp. baking soda
1/2 t. salt
1 t. cinnamon
3 Tbsp. butter, slightly melted
1/2 cup brown sugar
1/4 to 1/3 cup milk

Streusel Topping:

1/4 cup flour
1/3 cup brown sugar
1 tsp. cinnamon
2 Tbsp. butter, not melted



Stir apple pie filling, molasses, cinnamon, nutmeg and almond extract together with fork in a 9 by 9 inch baking dish.

For the dough, combine flour, baking soda, salt and cinnamon in a large mixing bowl. Cut in butter and sugar with fork until the mixture resembles coarse crumbs. Pour in milk gradually, until the dough is the consistency of soft cookie batter.

Spoon dough in 2-tablespoon-size mounds onto pie filling in baking dish. Make 4 rows of 3 dough spoonfuls, for 12 servings.

In a small bowl, combine the sugar, flour and cinnamon of the topping ingredients. Cut in the butter until crumbly, and sprinkle on top of the dough spoonfuls.

Bake in preheated 375-degree oven for 25-35 minutes, until topping is toasted and dough resembles golden-brown drop biscuits.

Makes 12 servings.


Options: Slivered almonds can be sprinkled on top along with the streusel topping.

Other flavors of fruit filling work well also, especially peach. If using cherry or blueberry, eliminate molasses. Can substitute rum flavoring or vanilla for the almond flavoring.

Good served with whipped cream, or vanilla ice cream.