I made a batch of my favorite apple & dried cherry pie filling and had to make a cobbler with it. It was so what we needed on a cold winter night!
Apple & Cherry Pie Filling
- ½ cup brown sugar, packed
- 2 Tbsp cornstarch
- ½ tsp ground cinnamon
- Pinch sea salt
- Dash ground nutmeg
- 1¼ cups apple juice
- ¼ cup Dried Cherries
- 2 cups canned apples (20-ounce can), drained
Add brown sugar thorough nutmeg to a medium saucepan. Whisk in apple juice, then cherries. Bring to a boil over medium-high heat, whisking often. Reduce heat to medium, whisk until thick.
Fold in apples, let heat through, stirring gently.
Makes 3 cups filling.
Apple & Cherry Cobbler
- 1 recipe pie filling
- 1 stick Earth Balance Buttery Stick (or butter)
- 1 cup granulated sugar
- ¾ cup all-purpose flour
- 2 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp fine sea salt
- ¾ cup unsweetened non-dairy milk (coconut milk works well)
Preheat oven to 350°. While oven is preheating, slice up Buttery stick and add to a 8×8″ glass baking dish. Let Buttery stick melt while oven is heating.
Meanwhile, mix sugar, flour, baking powder, cinnamon and salt in a medium bowl. Add milk, whisk smooth.
Take out pan with melted Buttery stick, scrape batter in, do not mix into butter. Drop pie filling on top all over, do not mix.
Place pan on a rimmed baking sheet, bake for 50 minutes to an hour, until golden brown. Let cool before serving, refrigerate leftovers tightly wrapped.