Hot Buttered Rum & Apple Cobbler
|All purpose flour/Unbleached / self-rising flour||1 Cup (16 tbs) (Pillsbury's Best)|
|Sugar||1⁄2 Cup (8 tbs)|
|Baking powder||2 Teaspoon|
|Margarine/Butter, softened||1⁄4 Cup (4 tbs) (Parkay)|
|Milk||1⁄2 Cup (8 tbs)|
|Apple fruit filling||2 Ounce|
|Raisins||1⁄2 Cup (8 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Frozen apple juice concentrate||6 Ounce (Thawed Reserve 0.25 Cup For Topping)|
|Water||1⁄2 Cup (8 tbs)|
|Reserved apple juice concentrate||1⁄4 Cup (4 tbs)|
|Rum||1 1⁄2 Teaspoon (Rum Extract)|
Heat oven to 375Â°F.
Grease 12x8-inch (2-quart) baking dish or 11x7-inch pan.
Lightly spoon flour into measuring cup; level off
In small bowl, combine flour, 1/2 cup sugar, baking powder, salt, 1/4 cup margarine and milk until moistened; beat 1 minute at high speed.
Spread in prepared pan.
Spoon fruit filling over batter; sprinkle with raisins.
Sprinkle with 1/4 cup sugar; pour apple juice and water over sugar.
Bake at 375Â°F. for 40 to 50 minutes or until golden brown and toothpick inserted in cake portion comes out clean.
(If cobbler becomes too brown, cover with foil last 10 minutes.)
In small saucepan, blend 1 tablespoon sugar, cornstarch, reserved 1/4 cup apple juice concentrate and 1 tablespoon margarine over medium heat until thickened, stirring constantly; stir in rum extract.
Pour and spread evenly over hot cobbler.
Serve warm garnished with whipped topping, if desired