Caramel Apple Cobbler

Makes enough for a 2.2qt (2 Liter) pan. For 9 x 13″ size, add 1-2 extra cans of fruit and increase cobbler topping (see Peach Cobbler recipe)

2 – 21oz cans of Comstock Apple Pie filling
sprinkle of cinnamon
1/3-1/4 cup Caramel sundae topping
2 Tablespoons melted butter
1 1/2 cups flour
3 Tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
4 Tablespoons shortening
3/4 cup milk

Preheat oven to 400 degrees.
Pour the cans of apple pie filling in a baking dish. Sprinkle the top of fruit with cinnamon (enough to your liking- I tend to shy on the side of caution and do less=more). Next, drizzle caramel sundae topping over the cinnamon until covered (can use more caramel if needed), and follow with the melted butter. In a small bowl, whisk flour, sugar, baking powder and salt. Add shortening and work in with pastry blender until it look like meal. Gradually add milk while stirring to combine dry ingredients. Drop dough by the spoonfuls, spreading gently to cover the fruit. It’s okay to leave patches uncovered so fruit shows through. Bake in oven for 25-30 minutes until lightly golden.

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