Apple Cobbler with Hot Buttered Rum Topping

For Cobbler:
1 cup flour
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup margarine, softened
1/2 cup milk
20 oz. can apple pie filling
1/3 cup raisins
1/4 cup sugar
6 oz. frozen apple juice, thawed, divided
1/2 cup water

Hot Buttered Rum Topping:
1 Tablespoon sugar
1 teaspoon cornstarch
1 Tablespoon margarine
1/2 to 1 1/2 teaspoons rum extract

Whipped topping for garnish, if desired

Heat oven to 375 degrees F. Grease a 12x8 or 11x7-inch (2 qt.) baking pan.

Combine flour, 1/2 cup sugar, baking powder, salt, margarine and milk until moistened. Beat on high speed of an electric mixer for 1 minute. Spread in prepared pan.

Spoon pie filling over batter and sprinkle with raisins and 1/4 cup sugar.

Measure 1/4 cup of the thawed apple juice; set aside.

In a small bowl, mix the water and remaining apple juice. Pour the mixture over the pie filling in pan.

Bake for 40-50 minutes or until golden brown and a pick inserted in cake portion of cobbler comes out clean. If cobbler is getting too brown cover with foil for the last 10 minutes.

Hot Buttered Rum Topping:
In a small saucepan mix 1 Tablespoon sugar, cornstarch, reserved apple juice, and 1 Tablespoon margarine. Cook over medium heat until thick, stirring constantly. Remove from heat and stir in extract. Pour over hot cobbler, spreading evenly.

Serve warm with whipped topping if desired.

Makes 8 servings