Apple Walnut Cobbler
User Reviews
5
Apple Walnut Cobbler
Description
Apple Walnut Cobbler transforms two standard apple pies into a sizable dessert by combining their fillings with additional spices and lemon juice, baked within pie dough layers. The construction uses pie dough from store-bought or homemade pies pressed into a baking dish, topped with the apple mixture enhanced by allspice, cinnamon, and lemon, then covered with more pie dough. The baking process develops a golden crust with bubbling apple filling beneath.
While baking, a topping of melted butter mixed with brown sugar, cinnamon, water, and chopped walnuts is prepared. This is spooned over the baked cobbler, providing a crunchy, caramelized finish incorporating walnuts that complement the spiced apples. The resulting cobbler balances soft, warmly spiced apples with a buttery walnut topping, delivering a textural contrast.
This dessert is suited for parties and large groups, offering around 16 servings. It pairs well with homemade whipped cream or ice cream varieties such as cinnamon, butter-pecan, or vanilla. The recipe can be adapted using different fruit pies seasonally, such as peach or cherry. Leftovers keep well refrigerated for up to 3 days. The cobbler can be assembled a day ahead, baked, chilled, and heated before adding the topping for serving.
Ingredients
For the cobbler:
- 2 apple pie 9" diameter each, thawed (see note 1, frozen
- 1/2 teaspoon ground allspice (see note 2)
- 1 teaspoon ground cinnamon
- 6 tablespoons lemon juice (from 2 lemons)
For the topping:
- 1 cup butter (2 sticks, see note 3)
- 1 cup brown sugar
- 1 tablespoon ground cinnamon
- 1 tablespoon water
- 10 ounces walnuts (2 1/2 cups)
Instructions
To make the cobbler:
- Preheat oven to 400 degrees.
- Carefully remove the pastry top of each pie using a sharp knife and arrange the tops inside a 9"x 13" rectangular baking dish, apple side up. (It's okay if it breaks.) Press the dough into the bottom and sides of the baking dish, overlapping if necessary, and set aside.
- Gently scoop out or pour the apple filling from each pie into a medium bowl. Add lemon juice, allspice, and cinnamon and stir to combine. Spoon the apple filling into the baking dish on top of the pie dough.
- Cover the apples with the bottom pastry of the pies, apple side down, overlapping if necessary. Cut several small slits in the dough and bake according to the pie instructions, or at 400 degrees, for 45-50 minutes, until the crust is brown and the apples are bubbling. Remove from oven.
To make the topping:
- While the cobbler is baking, in a medium saucepan, melt the butter and the brown sugar on medium heat, stirring constantly until the mixture bubbles and becomes deep brown and caramel-like in consistency, about 5 minutes.
- Remove from heat and add cinnamon, water, and walnuts. Stir to coat walnuts in the caramel. Set aside.
To assemble the cobbler:
- Once cobbler is finished baking, pour hot caramel walnut mixture over the cobbler. Cut into squares and serve warm with a scoop of good vanilla ice cream.
Notes
- Use thawed frozen or homemade apple pies for best structure; pie dough forms the crust and top.
- Substitute allspice with a mix of cinnamon, nutmeg, and cloves to approximate the flavor if unavailable.
- Salted or unsalted butter may be used for the topping depending on your preference for caramel flavor.
- Store leftover cobbler covered in the refrigerator up to three days.
- Make ahead by assembling and baking the cobbler one day in advance; add topping fresh before serving.
- Serve with whipped cream or ice cream to enhance the dessert experience.
- Try the concept with other fruit pies like peach or cherry during their seasons.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 273 kcal
% Daily Value*
| Serving | 1 slice | |
| Calories | 273kcal | 14% |
| Carbohydrates | 17g | 6% |
| Protein | 3g | 6% |
| Fat | 23g | 35% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 31mg | 10% |
| Sodium | 96mg | 4% |
| Potassium | 109mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 14g | 28% |
| Vitamin A | 361IU | 7% |
| Vitamin C | 2mg | 2% |
| Calcium | 39mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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