It is so basic, so easily put together; rather,–thrown together compared to how you assemble other recipes. But the nice thing about this besides the deliciousness of it, is that you can relax, sit back and not worry about a thing with this dessert. Although basic, it is still a hit with– everybody.
My sister got this recipe from an elderly lady who used low-fat products in her “cobbler,” Lord bless her, because she has gone– earlier in the year…
But my sister acquired this recipe from her that called for 2% milk or skim milk (I think) or maybe it has always been the case that evaporated milk in this dish was and still is a popularity vote. It called for margarine. No, no, no… Let’s put in the fat, the good butter (salted instead of unsalted) and let’s spruce this up a bit and still say that it’s hers. Because– It will always be hers.
Sis played with sampling it a few ways, gave me her suggestions after baking it, and then I played with the contents and put in my two-cents worth of what I’d like it to be. So here is my version of this mountain cobbler that was Carrie’s favorite among fruit dishes to bake– and she usually baked hers with peaches.
Applesauce Crumble ~
– Skirt in the Kitchen –
1 stick of salted butter
1 can evaporated milk
1 cup granulated sugar
1 cup self-rising flour
Fruit that is not with syrup such as pie filling (I used applesauce left over from the applesauce I made from my Rustic Dutch Apple Pie.)
Apricot brandy
Turbinado sugar
Melt butter in a medium-size microwavable bowl, in the microwave, watching it carefully so it does not burn or splatter. Take out of the microwave and whisk in the granulated sugar, then pour in evaporated milk; whisk together until well blended.
Next, whisk together self-rising flour into the batter. Then pour into a buttered oblong baking dish. Make sure fruit has been rinsed well before adding on top of batter, dolloping it in consistency of appearance.
Holding your fingers over the spout of the brandy bottle, sprinkle with drops of brandy over the fruit and batter. Then sprinkle lightly with turbinado sugar over all of it.
Bake in a preheated 350 degree oven for approximately 50 minutes or until lightly browned around the edeges and on top.
As soon as it is out of the oven, take a big spoon and lightly tear up the crust and filling, making it into large crumbles. This keeps it moist with the fruit even into the next day for leftovers. If you do not do this, the crust with tend to get dry and slightly hard around the edges.
This is very good served warm with vanilla bean icecream.
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