| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Desserts |
8 |
Servings |
INGREDIENTS
| 2 |
|
Pears |
| 1 |
|
Granny Smith Apple |
| 2/3 |
c |
Sugar |
| 3/4 |
t |
Ground Cinnamon |
| 1/8 |
t |
Ground Cloves |
| 1/4 |
t |
Salt |
| 1 |
|
McIntosh Apple |
| 16 1/2 |
oz |
Can Pitted Cherries |
| 2 |
T |
Quick Cooking Tapioca |
| 1/4 |
t |
Ground Nutmeg |
| 1 |
t |
Grated Lemon Peel |
| 1 1/2 |
c |
Bisquick |
| 2 |
T |
Sugar |
| 1/2 |
c |
Unsalted Chopped Mixed Nuts |
| 1/2 |
c |
Milk |
| 2 |
T |
Butter |
| 1 |
t |
Cinnamon Sugar |
| 1/2 |
c |
Heavy Cream |
| 2 |
T |
Brandy |
| 2 |
T |
Powdered Sugar |
INSTRUCTIONS
Preheat oven to 350øF. Grease a 10" square baking dish. To make
filling, core pears and apples and cut into 1/2" chunks; place in
large bowl. Add next 8 ingredients and stir well. Spoon into baking
dish. To make topping, in large bowl, mix first 4 ingredients until
smooth; add nuts. Drop by heaping Tbs over filling. Sprinkle with
cinnamon sugar. Bake 50 - 60 minutes until lightly browned. To make
brandied cream, in a small bowl, beat heavy cream, powdered sugar, and
brandy until soft peaks form. Serve with the cobbler. This is from one
of my MIL's clippings from Women's Day. Date unknown. From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini
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