Apple Cobbler Cake
rec.food.recipes/Margo Messer/2002

2 (21 oz) cans apple pie filling
1 (1 pound 2.25 oz) pkg Pillsbury moist supreme butter recipe or yellow cake mix
3/4 cup butter, softened (1 1/2 sticks) - only a little though (if too soft you'll end up with a mushy dough)
2/3 cup chopped walnuts (roll or beat until crumbs) (NOT optional)
1/2 tsp cinnamon
1/2 cup milk

Preheat oven to 375F.

In large saucepan, heat pie filling over medium heat until very hot. Stir occasionally.

In large bowl, combine cake mix and butter. Blend at low speed on mixer (45-60 seconds) until crumbly. Place 1 1/2 cup of this mixture in a medium bowl. Stir the walnuts and cinnamon in to 1 1/2 cup mixture and mix well.

Spoon hot pie filling into ungreased 9x13 pan (or 2 (8-inch) square pans). Spread remaining cake mix and butter mixture over hot filling.

Dribble the 1/2 cup milk evenly over the cake and butter mixture trying to moisten all of it. Sprinkle walnut mixture over top of the cake mixture.

Bake at 375F 30-40 minutes or until topping is golden brown and cracks appear dry. Cool 30 minutes. Serve warm with ice cream.