Hot Buttered Rum & Apple Cobbler Recipe




 All purpose flour/Unbleached / self-rising flour1 Cup (16 tbs) (Pillsbury's Best)
 Sugar1⁄2 Cup (8 tbs)
 Baking powder2 Teaspoon
 Salt1⁄4 Teaspoon
 Margarine/Butter, softened1⁄4 Cup (4 tbs) (Parkay)
 Milk1⁄2 Cup (8 tbs)
 Apple fruit filling2 Ounce
 Raisins1⁄2 Cup (8 tbs)
 Sugar1⁄4 Cup (4 tbs)
 Frozen apple juice concentrate6 Ounce (Thawed Reserve 0.25 Cup For Topping)
 Water1⁄2 Cup (8 tbs)
 Sugar1 Tablespoon
 Cornstarch1 Teaspoon
 Reserved apple juice concentrate1⁄4 Cup (4 tbs)
 Margarine1 Tablespoon
 Rum1 1⁄2 Teaspoon (Rum Extract)

Nutrition Facts

Serving size

Calories 301 Calories from Fat 68

% Daily Value*

Total Fat 8 g12.1%

Saturated Fat 1.5 g7.7%

Trans Fat 0 g

Cholesterol 1.4 mg

Sodium 181.9 mg7.6%

Total Carbohydrates 57 g18.8%

Dietary Fiber 1 g4.2%

Sugars 39.2 g

Protein 3 g5.2%

Vitamin A 6.5% Vitamin C 1.5%

Calcium 12.2% Iron 7.5%

*Based on a 2000 Calorie diet


Heat oven to 375°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 375°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