Pumpkin Apple Cobbler Recipes

SLOW-COOKED PUMPKIN APPLE COBBLER

Steps:

• In a 4- or 5-qt. greased slow cooker, combine apples, cranberries, 1/2 cup brown sugar, 1 teaspoon cinnamon and vanilla., In a large bowl, cream butter and remaining 1/2 cup brown sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in pumpkin. In another bowl, whisk flour, baking powder, baking soda, salt and remaining 1 teaspoon cinnamon; beat into pumpkin mixture., Spread over apple mixture. If desired, sprinkle with pecans. Cook, covered, on high until bubbling around edges and cake is set, about 4 hours. Serve with ice cream or whipped cream.

PUMPKIN APPLE COBBLER

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, stir together the apples and pumpkin butter. Spread evenly in a 8 or 9 inch square baking dish. Pour the pumpkin bread mix into a bowl, and cut in the butter until the mixture resembles coarse crumbs. Sprinkle over the top of the apples.
• Bake for 45 minutes in the preheated oven, or until the apples are tender enough to insert a fork. Serve warm with whipped cream.

DUTCH APPLE-PUMPKIN CRISP

Steps:

• Heat oven to 350°F. Spread apples over bottom of 9-inch glass pie plate. Microwave uncovered on High 4 to 6 minutes or until apples are crisp-tender.
• Meanwhile, in small bowl, toss 3/4 cup flour, the brown sugar, butter and 1/4 teaspoon pumpkin pie spice until crumbly. Set aside.
• In medium bowl, beat remaining ingredients except whipped cream with wire whisk until smooth. Pour over apples. Sprinkle with flour mixture. Bake 30 to 35 minutes or until golden brown and set. Cool 20 minutes. Serve warm with whipped cream.

PUMPKIN COBBLER

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray an 8-inch square baking dish with cooking spray.
• Whisk sugar and eggs together in a bowl until light; stir pumpkin, evaporated milk, orange extract, cinnamon, ginger, cloves, and salt into egg mixture. Pour pumpkin mixture into the prepared baking dish. Lightly sprinkle cake mix over the top, covering pumpkin mixture completely. Slowly drizzle melted butter over the cake mix so it doesn't puddle.
• Bake in the preheated oven until the pumpkin mixture is set and topping is golden brown, 50 minutes to 1 hour.

PUMPKIN-APPLE COBBLER

Steps:

• Preheat oven to 350 degrees. Use a scant tablespoon butter to butter nine-inch square or 10-inch round baking pan one and a half to two inches deep.
• In large bowl combine pumpkin, apples, raisins, sugar, one-fourth cup flour, lemon juice, ginger, nutmeg and cloves. Spoon into baking dish. Dot with remaining butter.
• On floured work surface pat dough into an eight-inch square about one-half inch thick. Use cutter or knife to cut small rounds, squares or one-inch strips of dough and arrange on pattern over pumpkin-apple filling. Dust with sugar.
• Bake about 45 minutes, until topping has browned and filling is bubbly. Allow to cool until just warm before serving, or cool completely and reheat in oven to serve. Serve with creme fraiche.

APPLE COBBLER CUPCAKES W/PUMPKIN PIE FROSTING

Steps:

• For the cupcakes:.
• In a medium-sized bowl, whisk flour, baking powder, baking soda, and ginger.
• Beat butter and sugars in a large bowl until light and fluffy.
• Beat in eggs, sour cream, and lemon extract until blended.
• Mix in flour mixture.
• Fold in apples.
• Divide batter evenly among 12 cupcake liners (they will be filled almost all the way to the top).
• Bake at 350 F for about 25 minutes or until a toothpick comes out of the cupcake clean.
• For the frosting:.
• Preheat oven to 425°F.
• In a large bowl, beat eggs.
• Stir in sugar, salt, and pumpkin pie spice.
• Mix in pumpkin.
• Mix in evaporated milk.
• Pour into 9" pie plate (no crust needed).
• Bake for 15 minutes.
• Reduce heat to 350 F and bake for another 40-50 minutes, until a toothpick comes out dry.
• Remove from oven and leave on counter for two hours before use.
• Once it is cooled, beat it in a large mixing bowl with electric mixer. Put into a piping bag and pipe onto the cupcakes.

APPLE PUMPKIN COBBLER

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, stir together the apples and pumpkin butter. Spread evenly in a 8 or 9 inch square baking dish. Pour the pumpkin bread mix into a bowl, and cut in the butter until the mixture resembles coarse crumbs. Sprinkle over the top of the apples.
• Bake for 45 minutes in the preheated oven, or until the apples are tender enough to insert a fork. Serve warm with whipped cream.