CHUTNEY-STYLE APPLE COBBLER
i
lemon
3
lb. cooking apples, cored
and thinly sliced
1V4
cups packed dark
brown sugar
3
Tbsp. cornstarch
/2
cup chopped dried apricots
/4
cup dried cranberries
1
small jalapeno, seeded
and finely chopped
1
tsp. pumpkin pie spice
2
cups all-purpose flour
'A
cup granulated sugar
1
Tbsp. baking powder
'A
cup butter
1V4
cups buttermilk
Vanilla yogurt
1. Preheat oven to 400°F. Shred 1 teaspoon peel
from lemon; set aside. In bowl squeeze
2
table-
spoons juice from lemon. Add apples; toss to coat.
2.
In 4- to
6
-quart Dutch oven stir together
brown sugar and cornstarch. Stir in
2A
cup
water,
apricots, cranberries, jalapeno, and pie
spice. Cook and stir over medium heat until
boiling. Cook and stir 1 minute more. Remove
from heat; stir in apple mixture. Spoon evenly
into a 3-quart rectangular baking dish.
3.
In large bowl combine flour, granulated sugar,
baking powder,
1
teaspoon
salt,
and lemon peel.
Cut in butter until pieces are pea size. Stir in
buttermilk just until combined. Drop mixture
into
12
mounds on top of fruit.
4.
Bake 25 to 30 minutes or until top is golden
and filling bubbly. Cool on rack 30 minutes.
Serve warm with yogurt,
m a k e s 1 2 s e r v i n g s .
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