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Prep Time: 35 Minutes Cook Time: 15 Minutes |
Ready In: 50 Minutes Servings: 12 |
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Saying goodbye to summer peach crisp doesnât have to be sorrowful when thereâs a delicious fall cobbler waiting to comfort you. âNancy Foust, Stoneboro, Pennsylvania Ingredients:
1/2 cup sugar |
1 teaspoon ground cinnamon |
1/2 teaspoon salt |
1/2 teaspoon ground nutmeg |
2 cups cold water, divided |
6 large tart apples, peeled and thinly sliced |
1 cup golden raisins |
1 cup dried apricots, halved |
1 tablespoon lemon juice |
2 tablespoons cornstarch |
topping: |
2 cups biscuit/baking mix |
3/4 cup 2% milk |
1 tablespoon coarse sugar |
2 teaspoons grated lemon peel |
whipped cream |
Directions:
1. In a large saucepan combine the sugar, cinnamon, salt, nutmeg and 1-3/4 cups water. Bring to a boil. Stir in the apples, raisins, apricots and lemon juice. Return to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally.
2. Combine cornstarch and remaining water until smooth. Stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a greased 13-in. x 9-in. baking dish.
3. In a small bowl combine biscuit mix and milk just until blended. Drop by tablespoonfuls onto hot apple mixture. Sprinkle with coarse sugar and lemon peel.
4. Bake at 400° for 15-20 minutes or until topping is golden brown. Serve warm with whipped cream. Yield: 12 servings.
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