recipe

Fruit Cobbler

by Rachael Ray Show Staff 5:00 PM, August 27, 2007

Aired August 27, 2007

Serves 4 servings
Ingredients

4 small or 2 large pumpkin or other sweet nut muffins
1 stick butter, melted
3 tablespoons butter
5 granny smith apples, peeled, cored and cut into large chunks
Juice of 1/2 lemon
1 cup light or dark brown sugar

Preparation

 

 

Preheat oven to 400F

 

Crumble muffins onto a sheet tray and drizzle melted butter over top.

 

 

 

Pop into oven, brown until crispy and golden in color, 8-10 minutes. Give it a shake every now and then so that they toasts evenly. Reserve for topping.

 

Preheat a medium-sized skillet over medium-high heat with 3 tablespoons of butter. Once the butter has melted, add apples and brown sugar. Cook, stirring frequently, for about 5 minutes or until the apples are tender.

 

 

 

Add the lemon juice and then remove from the heat. Divide the apples between 4 dessert bowls and top with the toasted muffin. Serve with whipped cream or some vanilla ice cream.

 

 

 

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