Walnut Apple Cobbler like Houston's
FOR THE COOKIE TOPPING:
1 stick (1/2 cup) butter, chilled
1 egg yolk
1/4 tsp. vanilla
1/2 cup flour
1/4 tsp. baking powder
1/4 tsp. salt
FOR THE WALNUT APPLE MIXTURE:
1 1/2 cups brown sugar, divided use
1/4 cup light corn syrup
3 tbsp. butter, melted
1 tbsp. plus 2 tsp. cinnamon
1/8 tsp. nutmeg
1/8 tsp. salt
1 (20 oz.) can sliced apples, drained (reserve juice)
2 cups English walnuts, coarsely chopped
vanilla ice cream (to serve)
TO MAKE THE COOKIE TOPPING:
Cut the chilled butter into four pieces and place in food processor, add the remaining 1/2 cup brown sugar, egg yolk and vanilla. Process until blended. Add flour, baking powder, and 1/2 teaspoon salt, blend dry ingredients until all is mixed well. Should form a ball very quickly. Remove from processor and place between waxed paper and chill just long enough so dough may be rolled out with out sticking to wax paper.
Preheat oven to 375 degrees F. Coat an 8x11x2-inch baking dish with nonstick cooking spray.
TO PREPARE THE WALNUT APPLE MIXTURE:
In mixing bowl stir together 1 cup brown sugar, corn syrup, melted butter, cinnamon, nutmeg, and 1/8 teaspoon salt.
Drain apples reserving juice. Measure 1 cup drained apple slices and add to sugar mixture. Measure 1 1/2 cups reserved juice from apples (add more apple juice or water if needed to make 1 1/2 cups). Stir into apple mixture.
Roll out dough for Cookie Topping to fit top of baking dish.
Pour apple mixture into prepared baking dish and cover with rolled out cookie dough topping.
Bake at 375 degrees 20-24 minutes, top should be golden brown.
TO SERVE:
Walnut cobbler should be served hot with crust side down with a generous serving of your favorite vanilla ice cream on top.
Servings: 8
Adapted from source: Copykat.com, 1999 |