Caramel Apple Cobbler with Toasted Pecan Ice Cream

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For Cobbler:
  • ½ cup butter
  • 12 large Granny Smith apples, peeled and sliced
  • 2 cups sugar
  • 2 tablespoon lemon juice
  • 1 (15 ounce) package refrigerated piecrusts
For Ice Cream:
  • 2 pints homemade-style vanilla ice cream, softened
  • 1 cup chopped toasted pecans

For Cobbler:
  1. Melt butter in a large Dutch oven over medium-high heat. Add apples, sugar and juice, cook, stirring often, 20-25 minutes or until apples are caramel colored. Spoon into a shallow, greased 2-quart baking dish.
  2. Unroll 1 pie crust; cut into ½ inch strips. Arrange strips in a lattice design over filling; fold edges under.
  3. Bake cobbler at 425 degrees for 20-25 minutes or until crust is golden. 
  4. Serve warm with Toasted Pecan Ice Cream.
For Ice Cream:
  1. Stir together ice cream and chopped pecans.
  2. Freeze 4 hours.

Cooking With Crevolyn
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