Gingerbread Apple Cobbler
User Reviews
5.0
9 reviews
Excellent
Gingerbread Apple Cobbler
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This gingerbread apple cobbler takes advantage of a boxed mix and canned pie filling for one of the easiest, tastiest desserts of the fall!
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Ingredients
- 14.5 ounces gingerbread mix (recommended: Betty Crocker Gingerbread Cake and Cookie Mix)
- ¾ cup water
- ¼ cup light brown sugar packed
- ½ cup butter
- ½ cup Chopped Pecans
- 42 ounces apple pie filling (two 21-ounce cans)
- vanilla ice cream optional
Instructions
- Preheat oven to 375.
- Stir together 2 cups gingerbread mix and 3/4 cup water until smooth. Set aside.
- Stir together remaining gingerbread mix and brown sugar.
- Cut in ¼ cup butter until mixture is crumbly.
- Stir in chopped pecans. Set aside.
- Combine apple pie filling and remaining ¼ cup butter in a large saucepan.
- Cook, stirring often, over medium heat until butter is melted and filling is thoroughly heated.
- Lightly grease an 11x7 baking pan.
- Spoon hot pie filling mixture into the baking pan.
- Spoon gingerbread mixture evenly over hot apple mixture.
- Sprinkle with pecan mixture.
- Bake for 30 to 35 minutes or until set.
- Serve with ice cream.
Notes
- Ingredients --
- Tips --
- To "cut in" butter, put the flour and butter into a bowl. Use either a pastry blender, a fork, or two knives to cut the butter until the mixture of flour and butter resembles coarse crumbs. The butter pieces will be approximately the size of peas.
- Place the baking pan on a cookie sheet to catch any pie filling that might accidentally bubble over during the baking time.
- You can make the recipe in advance up to adding the pecan streusel on top. Store the base and the streusel separately in the refrigerator. When ready to bake, remove from the fridge and allow it to sit at room temperature for about 30 minutes. Add the streusel to the top and bake as instructed.
- Cover any leftovers with foil or plastic wrap and refrigerate for up to three days. Reheat individual portions in the microwave.
- I recommend using Betty Crocker brand 14.5 ounce Gingerbread Cake and Cookie Mix for this recipe.
- Walnuts can be substituted for pecans if you prefer.
Nutrition Information
Show Details
Serving
1
Calories
324kcal
(16%)
Carbohydrates
47g
(16%)
Protein
1g
(2%)
Fat
17g
(26%)
Saturated Fat
8g
(40%)
Trans Fat
1g
Cholesterol
31mg
(10%)
Sodium
174mg
(7%)
Potassium
107mg
(3%)
Fiber
2g
(8%)
Sugar
27g
(54%)
Vitamin A
394IU
(8%)
Vitamin C
3mg
(3%)
Calcium
20mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 324 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 324kcal | 16% |
| Carbohydrates | 47g | 16% |
| Protein | 1g | 2% |
| Fat | 17g | 26% |
| Saturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 31mg | 10% |
| Sodium | 174mg | 7% |
| Potassium | 107mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 27g | 54% |
| Vitamin A | 394IU | 8% |
| Vitamin C | 3mg | 3% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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