Apple Gingerbread Cobbler
|All purpose flour||1 Cup (16 tbs)|
|Granulated sugar||1⁄4 Cup (4 tbs)|
|Baking soda||1⁄2 Teaspoon|
|Baking powder||1⁄2 Teaspoon|
|Ground ginger||1⁄4 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Egg||1 , slightly beaten|
|Buttermilk/Sour milk||1⁄4 Cup (4 tbs)|
|Light molasses||1⁄4 Cup (4 tbs)|
|Cooking oil||2 Tablespoon|
|Cooking apples||4 Medium, peeled, cored and sliced|
|Packed brown sugar||1⁄2 Cup (8 tbs)|
|Lemon juice||1 Tablespoon|
|Ground cinnamon||1⁄2 Teaspoon|
For gingerbread, in large mixer bowl stir together flour, granulated sugar, baking soda, baking powder, ginger, nutmeg, and 1/4 teaspoon salt.
Add egg, buttermilk or sour milk, molasses, and oil; beat till smooth.
In medium saucepan combine apples, brown sugar, lemon juice, cinnamon, and 1/2 cup water.
Cover and simmer for 5 minutes.
Combine cornstarch and 1 tablespoon cold water.
Stir into apple mixture.
Cook and stir till thickened and bubbly.
Pour hot apple mixture into 1 1/2-quart casserole.
Spoon gingerbread mixture over.
Bake in 350° oven for 30 to 35 minutes or till wooden pick inserted in center of gingerbread comes out clean.
If desired, serve with vanilla ice cream.