| Ramona Stude, Mineral Point ½ cup all purpose flour 1/3 cup yellow cornmeal 2 tbsp. granulated sugar 1 tsp. baking powder 1/8 tsp. salt 3 tbsp. butter ½ cup chopped pecans 2 tbsp. brown sugar ¼ tsp. ground cinnamon 8 cups peeled, cored, cubed apples (about 8 medium) ½ cup dried cherries 1/3 cup packed brown sugar 1 tbsp. lemon juice ¼ tsp. ground cinnamon ¼ cup water 1 tbsp. cornstarch 1/3 cup half and half or light cream half and half or light cream (optional) Preheat oven to 375 degrees. For topping, in a bowl stir together flour, granulated sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Set aside. In another small bowl combine the pecans, 2 tbsp. brown sugar, and the ¼ tsp. ground cinnamon, set aside. For filling, in a large saucepan combine the apples, cherries, the 1/3 cup brown sugar, lemon juice, and ¼ tsp. cinnamon. Bring to boiling, stirring constantly, reduce heat. Simmer, covered, for 5 minutes or until fruit is almost tender, stirring occasionally. Combine water and cornstarch. Add to saucepan. Cook and stir until thickened and bubbly. Keep hot. Stir 1/3 cup half and half into flour mixture, stirring just to moisten. Transfer filling to a 2-quart square baking dish. Using a spoon, immediately drop topping into small mounds on top of filling. Sprinkle with pecan mixture. Bake for 35 minutes or until a wooden toothpick inserted into topping comes out clean. 6 servings. |
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Pecan Apple Cobbler
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