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.


Apple Goody (aka Apple Crisp)

A classic apple dessert – similar to apple pie, but with a yummy streusel topping.


6 to 8 tart apples (I find that Granny Smith’s work best, but have used Fuji in the past)
1 cup sugar
3 Tblsp. flour
1/4 tsp. salt
1 tsp. cinnamon

  1. Slice apples as for pie.
  2. Mix with rest of ingredients.
  3. Place in 9″ x 12″ baking dish.
  4. Cover with following topping:

TOPPING: (which I always double for extra goody-ness)

3/4 cup oatmeal (1 1/2 cups)
3/4 cup flour (1 1/2 cups)
3/4 cup brown sugar (1 1/2 cups)
1/4 tsp. baking soda (1/2 tsp.)
1/4 tsp. baking powder (1/2 tsp.)
1/2 cup melted butter (1 cup or 2 cubes)
1 cup chopped walnuts (I don’t double this)

  1. Mix all together, adding the butter last. Stir until well incorporated.
  2. Spread on top of apple filling.
  3. Bake for 30-40 minutes at 350 Degrees.
  4. Serve with whipped cream or ice cream

Source: Leta Smith