Apple Raisin Cobbler Recipes

APPLE-RAISIN COBBLER

Steps:

• Mix apples, 2/3 cup sugar, tapioca, cinnamon, nutmeg and water in large saucepan. Cook on medium heat, stirring constantly, until mixture comes to full boil. Pour into 2-quart baking dish. Sprinkle with raisins. Dot with 2 Tbsp. of the butter.
• Cut remaining butter into flour, 2 Tbsp. sugar, baking powder and salt until mixture resembles coarse crumbs. Stir in milk until soft dough forms. Drop by tablespoonfuls onto hot apple mixture.
• Bake at 375°F for 30 minutes or until topping is golden. Serve warm.

APPLE RAISIN DRESSING

Steps:

• Heat oven to 325°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In 12-inch skillet, melt butter over medium-high heat. Cook onion and celery in butter 10 minutes, stirring occasionally, until tender. Add apples; cook 3 minutes or until tender. Stir in sage, salt and pepper.
• In large bowl, mix stuffing, raisins, pecans and onion mixture. Add broth and eggs; mix well. Spoon into baking dish.
• Bake uncovered 50 to 60 minutes or until well browned.

APPLE RAISIN PIE

Steps:

• Cut pastry sheet in half. Repackage and refrigerate one half for another use. On a lightly floured surface, roll out remaining half into an 8-in. circle. Transfer to a 7-in. pie plate; flute edges., In a large bowl, combine the apples, 1 tablespoon sugar and cinnamon; place in crust. In a small bowl, combine the flour, walnuts, raisins, butter, egg and remaining sugar; spoon over top. Bake at 350° for 50-55 minutes or until topping is golden brown and fruit is tender, covering edges with foil to prevent overbrowning if necessary. Cool on a wire rack.

APPLE RAISIN COBBLER

Steps:

• Topper-------------.
• Sift together flour, sugar, baking powder and salt.
• Cut in butter until crumbly.
• Combine egg and milk.
• Add all at once to dry ingredients.
• Stir just until moistened.
• Set aside.
• Cobbler-------------.
• In sauce pan combine the brown sugar, cornstarch and ginger.
• Stir in water and raisins.
• Cook and stir till thickened and bubbly.
• Stir in apples, lemon juice and butter.
• Cook till apples are hot, about 5 minutes.
• Put into 2 quart casserole.
• Drop topper in mounds atop hot fruit.
• Bake, uncovered, at 400* until lightly browned, about 25 minutes.

APPLE RAISIN COBBLER PIE

Steps:

• 1. In medium bowl combine pie filling, raisins and nutmeg. Spoon into crust. 2. In small bowl combine flour and brown sugar. Cut in margarine or butter until crumbly. Stir in walnuts. Sprinkle over filling.3. Bake at 375°F for 35 to 45 minutes or until topping is golden.

APPLE RAISIN COBBLER PIE

Steps:

• Combine apple pie filling, raisins, and nutmeg in a bowl. Pour into crust.
• In another bowl, combine flour and brown sugar; cut in melted butter until mixture becomes crumbly. Stir in nuts. Sprinkle mixture over the top of the pie filling.
• Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes, or until top has browned.

APPLE RAISIN COBBLER PIE

Steps:

• Heat oven to 375.
• Combine apple filling, raisins and nutmeg.
• Spoon into crust. Combine flour and sugar.
• Cut in butter using a pastry blender, fork or two knives in a scissors motion.
• until crumbly.
• Stir in walnuts, sprinkle over filling.
• Bake 30-45 minutes or until topping is golden

APPLE AND RAISIN CRISP

Steps:

• Preheat oven to 375°F. Butter 9 x 13 1/2-inch glass baking dish.
• For Topping:
• Mix old-fashioned oats, brown sugar, all purpose flour, ground cinnamon and salt in large bowl. Add unsalted butter and rub into mixture until coarse crumbs form. Mix in chopped walnuts.
• For Filling:
• Combine sliced apples, raisins, sugar, fresh lemon juice, flour and ground cinnamon in large bowl. Mix well to blend. Transfer apple-raisin filling to prepared dish. Spread topping over. Bake until topping is golden brown, about 55 minutes. Serve crisp warm with scoops of vanilla ice cream.

APPLE-RAISIN COOKIES

Steps:

• Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, whisk together flours, baking soda, nutmeg, salt, and pinch of cloves. In a large bowl, using an electric mixer, beat butter and brown sugar on high, scraping down bowl as needed, until light and fluffy, about 4 minutes. Beat in eggs, one at a time, scraping down bowl after each addition. With mixer on low, beat in half the flour mixture, then milk and remaining flour mixture. Beat just until combined.
• With a rubber spatula, fold apples and raisins into dough. Drop dough in 2-tablespoonful mounds, 2 inches apart, onto two baking sheets. Bake until cookies are firm around edges, about 14 minutes, rotating sheets halfway through. Let cool completely on wire racks.
• In a small bowl, whisk together confectioners' sugar and 1 tablespoon water. Transfer to a zip-top bag. Snip a very small hole in one corner and drizzle glaze over cookies.