APPLE-PECAN COBBLER WITH
PECAN SHORTCAKE CRUST AND VANILLA GLAZE
Source: The Cobbler Crusade by Irene Ritter
Servings: 5-6

Crunchy apples and a pecan crust topped with a vanilla glaze conjure up a sublime vision for apple lovers. Best apples to use include: Gravenstein, Granny Smith, Pippin, Rome Beauty, and Winesap.

FOR THE APPLE FILLING:
5 1/4 cups peeled, sliced apples (4 to 6 apples)
3 tablespoons brown sugar
1 tablespoon honey
1 1/2 tablespoons quick-cooking tapioca
1 tablespoon lemon juice
1/2 teaspoon ground cinnamon
1/4 cup chopped pecans
1 1/2 tablespoons melted butter or margarine
FOR THE PECAN SHORTCAKE CRUST:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 cup granulated sugar
1/2 cup chopped pecans
1/4 cup melted butter or margarine
1/2 cup whipping cream or 2% low fat milk
FOR THE VANILLA GLAZE:
1 1/3 cups powdered sugar
1/4 cup whole milk or 2% low fat milk
1/4 cup melted butter or margarine
1 teaspoon vanilla extract

Preheat oven to 425 degrees. Grease an 8-inch-square baking pan or dish.

TO PREPARE THE APPLE FILLING:
In a large mixing bowl, carefully spoon together apples, brown sugar, honey, tapioca, lemon juice, cinnamon, and chopped pecans. Pour apple filling into greased pan or dish; drizzle melted butter or margarine on top and set aside.

TO PREPARE THE CRUST:
In another large bowl, combine crust ingredients. Stir vigorously with a wooden spoon about 30 seconds until a stiff dough forms. Spoon pecan dough on top of apple-pecan filling to create a cobblestone effect.

Bake 20 to 25 minutes or until crust is golden brown. Cool 15 minutes before adding glaze.

TO PREPARE THE VANILLA GLAZE:
While cobbler is cooling, prepare glaze. In a medium saucepan, stir powdered sugar and milk over low to medium heat until smooth, 3 to 4 minutes. Remove from heat; stir in butter or margarine and vanilla. Set aside to cool about 5 minutes; then pour over cooled cobbler to form glaze. Serve immediately.