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Applesnap Cobbler

Serves 9

2 T sugar
1 tsp cinnamon
1-1/2 tsp ginger, divided
1 T + 1 C flour, divided
2 T raisins
5 Granny Smith apples, peeled, cored, and sliced
1/3 C ginger-flavored brandy
1-1/2 tsp baking powder
3 T margarine
2 T chopped pecans
1/3 C finely chopped crystallized ginger
1/3 C skim milk
1 egg white
2 T molasses

Mix sugar, cinnamon, 1/2 tsp ginger, 1 T flour, and raisins. Sprinkle over apples; add brandy and stir until apples are evenly coated. Spread apples in a 9 x 9-inch cake pan, making an even layer. Mix 1 C flour with 1 tsp ginger and baking powder. Cut in margarine, working until it is the size of rice grains. Stir in pecans and crystallized ginger. Mix milk, egg white, and molasses; stir into flour mixture, making a soft dough. On a lightly floured surface, pat out the dough into a square a little smaller than the pan (slightly raggedy edges will make a nice homestyle appearance). Place the dough on top of the apples, leaving a narrow (1/4 inch) margin around all edges. Bake at 350° for 45 to 50 minutes, or until the crust is brown and the apples are tender.


  • Two cans of canned sliced apples can be substituted for the fresh apples. The cooking time may be shorter; begin testing apples after 35 to 40 minutes.
  • Peaches or plums may be substituted for the apples.
  • Change ginger to cinnamon; substitute cinnamon-flavored brandy for the ginger-flavored brandy.
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