Walnut Apple Cobbler

Houston’s Copycat Recipe

1 (20 oz.) can sliced apples

Divide into:
1 1/2 cups apple juice from the can of apples
1 cup apples drained
2 cups English walnuts (coarsely chopped)
1 tablespoon + 2 teaspoons cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon salt
3 tablespoons melted butter
1/4 cup white corn syrup
1 cup brown sugar

Cookie Topping:
1/2 cup flour
1/4 teaspoon baking powder
1 stick of butter (chilled)
1/2 cup brown sugar
1 egg yolk
1/4 teaspoon vanilla
1/4 teaspoon salt

In Mixing bowl add all cobbler ingredients and stir well. If you do not have enough apple juice from can of apples add a little water to make up the difference. Set aside. (Please note you divide the can of apples into the apples and the juice. You will have some apples leftover. You also may need to add some more apple juice to this.)

The Cookie Topping is easy to blend in a food processor. Cut butter into four pieces and place in processor, add sugar, vanilla, and egg. Process until blended. Add flour, baking powder, and salt, blend dry ingredients until all is mixed well. Should form a ball very quickly. Remove from processor and place between waxed paper and chill just long enough so dough may be rolled out without sticking to wax paper.

Spray baking pan with a oil spray and pour walnut mixture in a 8″x11.5″x2″ baking dish and cover with rolled out cookie dough topping. Bake at 375 degrees 20 – 24 minutes, top should be golden brown.

NOTE: Walnut cobbler should be served hot with crust side down with a generous serving of your favorite vanilla ice cream on top.