This recipe spawned from a can of apple pie filling, a long week, no milk and a craving. I looked high and low on the site for a recipe that truly looked easy as I was dog tired and nothing that I found had the ingredients I wanted or liked, and I wanted a completely covered pie like top without all the work of making a pie crust. This is the result, enjoy! I would think you can substitute other pie fillings, but the extra stuff in the filling mix may need to be adjusted/omitted. This recipe works best if put in an 8" round glass dish produces a thin cobbler and enough topping to coat it completely without a lot of fuss trying to make it stretch. For anything larger I would at least double or if you like more filling, just double those ingredients. Goes great with a scoop of vanilla bean ice cream on top!
- Preheat oven to 350°F.
- Mix filling ingredients in a round 8" glass oven proof dish. Spread as evenly as you can.
- Cream softened butter and brown sugar until smooth, add cinnamon.
- Blend in flour in batches until soft dough forms.
- I grabbed small balls, and pressed them between my palms to form an oval like patty.
- Slowly cover the entire top of the cobbler starting at the edges and moving around. Definitely not a science here that's just what worked for me.
- After the whole top is covered, fill in thinner spots left from overlapping pieces and gently press into a uniform topping.
- Use a butter knife to put small but sorta wide (so they don't close when it bakes) holes to help vent steam.
- Bake for 1 hour at 350°F, checking halfway through that your vents didn't close up.
- Almost all of the topping should have a light golden brown appearance, and the edges should not give when pressed lightly.
- For ease in serving, cool slightly and cut slices before spooning into bowls.
- Top with your favorite ice cream and enjoy!