Hot Buttered Rum Apple Cobbler

Subject: Hot Buttered Rum Apple Cobbler Mon Nov 10, 2008 8:31 pm

1 cup all-purpose flour

1/2 cup sugar

2 teaspoons baking powder

1/4 teaspoon salt

1/4 cup margarine or butter, softened

1/2 cup milk

20-oz can apple pie filling

1/3 cup raisins

1/4 cup sugar

6-oz can frozen apple juice concentrate, thawed, reserving 1/4 cup for topping

1/2 cup water

Topping

1 tablespoon sugar

1 teaspoon cornstarch

1 tablespoon margarine or butter

1/2 to 1 1/2 teaspoons rum extract

Whipped Topping if desired.

Heat oven to 375F grease 12 x 8 inch (2 quart) baking dish or 11 x 7 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 at low speed until moistened. Beat 1 minute at high speed. Spread in greased pan.

Spoon fruit pie filling over batter; sprinkle with raisins and 1/4 cup sugar. In small bowl, combine apple juice concentrate and water; pour over sugar

Bake at 375F 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 of baking). In small saucepan, combine 1 tablespoon sugar, cornstarch, reserved 1/4 cup apple juice concentrate and 1 tablespoon margarine

Cook over medium heat until thickened, stirring constantly.

Remove from heat; stir in rum extract.

Pour and spread evenly over hot cobbler.

Serve warm with whipped topping

8 servings