Caramel-Applesauce Cobbler with Bourbon-Pecan Ice Cream |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
This recipe was inspired by an applesauce pie with hard sauce that a Test Kitchen's staffer enjoyed at their grandmother's house as a child. Ingredients:
1/2 cup butter or margarine |
12 large granny smith apples, peeled and sliced |
2 cups sugar |
2 tablespoons lemon juice |
1 (15-ounce) package refrigerated piecrusts |
bourbon-pecan ice cream |
Directions:
1. Melt butter in a large Dutch oven over medium-high heat. Add apple, sugar, and lemon juice; cook, stirring often, 20 to 25 minutes or until apple is caramel colored. Spoon into a shallow, greased 2-quart baking dish.
2. Roll each piecrust to press out fold lines; cut into 1/2-inch strips. Arrange strips in a lattice design over filling; fold edges under. Place remaining strips on a baking sheet.
3. Bake remaining strips at 425° for 8 to 10 minutes or until golden. Set aside to serve with cobbler. Bake cobbler at 425° for 20 to 25 minutes or until crust is golden. Serve warm with pastry strips and Bourbon-Pecan Ice Cream.
|
|