Be the talk of the table when you recreate this recipe from Pastry Chef Dee Dee Sanchez of Jack Allen’s Kitchen. 

By April Cumming, Photo by Natalie Paramore

Apple Bourbon Pecan Cobbler
Serves 12 or makes 12 individual cobblers

Ingredients for the filling:
8 to 10 gala or Granny Smith apples, peeled, cored and sliced into 1/4-inch slices
3/4 cup brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla
2 tablespoons bourbon or Texas whiskey
1 cup Texas pecans, coarsely chopped

Ingredients for the streusel topping:
8 ounces unsalted butter, chilled and cubed
1 cup sugar
1 cup brown sugar
3 cups all-purpose flour
1/2 cup oats

Preheat the oven to 350 degrees.
Toss all the filling ingredients together and set aside.
Using two forks or a pastry cutter, mash the butter, sugars and flour for the streusel topping together until the mixture resembles a course crumble and butter chunks are about pea-sized. Toss this mixture into the oats.
Pour the filling mixture into a greased 9-by-13-inch pie tin or 10 to 12 individual baking dishes. Pro tip: A large cast-iron skillet works nicely and makes a beautiful presentation.
Cover the filling mixture loosely and evenly with the streusel topping. Bake for 35 to 45 minutes, until the streusel topping is golden brown.
Serve the cobbler warm with a scoop of vanilla ice cream.


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