Abandon the Pumpkin Pie: Pumpkin Apple Cobbler

by Valorie Delp | More from this Blogger

08 Nov 2007 03:53 AM

I just confessed in the comments section of another blog that I hate pumpkin pie. I make it, because other people like it and even if they don't, they feel like Thanksgiving would truly not be Thanksgiving without the beloved pumpkin pie. My own disdain for the pie however, has led me to come up with a cache of deliciously fall pies and desserts. . .some of which have some pumpkin in them (I never said I hated pumpkin. . .just pumpkin pie.) So I hope to bring you a few more "abandon the pumpkin pie" blogs before Thanksgiving so that you too can grace your table with something besides pumpkin.

I always consider cobbler a good alternative for the 'less-than-technical' cook. I know many people just buy the frozen crust and I suppose that's okay too. . .but if you really want home made then consider a cobbler. Because their topping is mixed together (such that it looks like a 'cobble stone' street) it's hard to mess up a cobbler! This particular recipe is super easy and delicious!

You will need:

8 small Granny Smith apples - peeled, cored and sliced

3/4 cup pumpkin butter (I have used apple butter with pumpkin pie spice too)

1/2 (14 ounce) package pumpkin quick bread mix

4 tablespoons butter

Directions:

Preheat the oven to 350 degrees.

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.

Top the cobbler with sweetened whipped cream or cool whip.

Learn more about Valorie Delp

Hello everybody! My name is Valorie and I am one busy lady! When I'm not writing or editing for families, I am busy trying to get my brood of 5 in line.

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