2005

Apple-Walnut Cobbler

Source: Walton Home Page

Recipe by William P. (Cookie) Luke, Chef de Cuisine

Filling
1 20 oz. can Sliced apples** Divide into:
1 1/2 cups Apple juice from can
1 cup Apples drained
2 cups English walnuts coarsely chopped
1 Tbsp.+2 tsp. Cinnamon
1/8 teaspoon Nutmeg
1/8 teaspoon Salt
3 tablespoons Butter melted
1/4 cup White corn syrup
1 cup Brown sugar

Cookie Topping
1/2 cup Flour
1/4 teaspoon Baking powder
1 stick Butter chilled
1/2 cup Brown sugar
1 large Egg yolk
1/4 teaspoon Vanilla
1/4 teaspoon Salt

Filling
In mixing bowl add all ingredients and stir well. If you do not have enough apple juice from can of apples, add water to make the difference.

Set aside.

Cookie Topping
This is easy to blend in a food processor. Cut butter into 4 pieces and place in food processor, add sugar, vanilla, and egg. Process until blended. Add flour, baking powder, and salt, blend dry ingredients until all is mixed well. Should form a ball very quickly. Remove from processor and place between waxed paper and chill just long enough so dough may be rolled out without sticking to the paper.

Spray baking pan with a oil spray and pour walnut mixture in a 8"x11.5"x2" baking dish and cover with rolled out cookie dough. Bake at 375 deg F 20-24 minutes, top should be golden brown.

Walnut cobbler should be served hot, crust side down with a generous serving of your favorite vanilla ice cream on top.

**Please Note: You divide the can of apples into apples and juice. You will have some apples left over. You also may need to add more juice to this.