Old Fashioned Raspberry Apple Cobbler
1 package (10 ounces) frozen raspberries in quick thaw pouch
1/4 cup granulated sugar
2 teaspoons cornstarch
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 medium apples, peeled, cored, thinly sliced (about 2 1/2 cups)
For Topping:
1 cup all-purpose flour
1/2 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sour cream
2 tablespoons butter or margarine, melted
1 egg
Thaw raspberries according to package directions. Drain. Reserve liquid. Add
enough water to the liquid to make 1 cup. In medium saucepan, combine sugar,
cornstarch, cinnamon and nutmeg. Stir in raspberry liquid. Cook over medium
heat, stirring, until thickened and boiling. Remove from heat. Add
raspberries and apples. Pour into an ungreased 2 quart casserole. For
topping, measure flour, sugar, baking powder and salt into mixing bowl. In
small bowl, blend sour cream, butter and egg. Add the flour mixture; blend
well. Drop batter by tablespoonfuls over fruit mixture. Bake at 375 degrees
for 25 to 35 minutes, or until golden and topping tests done. Serve warm
with whipped cream.
Microwave Directions:
Thaw raspberries according to package directions. Drain. Reserve liquid. Add
enough water to the liquid to make 3/4 cup. In a microsafe dish, combine
sugar, cornstarch, cinnamon and nutmeg. Add raspberry liquid. Microwave on
high for 2 to 2 1/2 minutes, stirring once, until mixture thickens. Remove
from oven. Stir in raspberries. Layer apples in a microsafe casserole or
deep pie plate. Pour raspberry mixture over. For topping, combine flour,
sugar, baking powder and salt. In another bowl, blend sour cream, butter and
egg. Add to flour mixture. Blend well. Drop by tablespoonfuls over apple
raspberry mixture. Microwave on high for 4 to 5 minutes. Sprinkle with a
little cinnamon sugar for color, if desired. Serve.
Makes 4 to 6 servings.
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