Justin Wilson Looking Back: Apple Cobbler

Serves 8-10 people


For the Filling

  • 1/2 cup (1 stick) margarine or butter
  • 1 cup of sugar
  • 2 1/2 tablespoons corn flour
  • 1/4 teaspoon of salt
  • 1 1/2 teaspoons of ground cinnamon
  • 3/4 cup of brandy
  • 6 large red Delicious apples, cored, peeled, and thinly sliced

For the Crust

  • 1/2 (1 stick) margarine or butter, softened
  • 1/2 cup of sugar
  • 1/2 corn flour sifted
  • 3/4 cup pecan meal, sifted
  • 1 teaspoon baking powder
  • 1/2 teaspoon of salt
  • 1 cup of pineapple juice or water


Preheat the oven to 350 degrees.

To prepare the filling, melt the margarine in a large saucepan over a medium fire. Stir in the sugar, corn flour, and salt and mix well.

Stir in the cinnamon, brandy, and apples, mix well, and heat thoroughly about 5 minutes.

Pour into a buttered deep 9x12-inch baking or casserole dish. Set aside.

To prepare the crust, in a medium-sized mixing bowl, cream the margarine with the sugar, then add the corn flour, pecan meal, baking powder, salt, and fruit juice and mix well.

Pour the batter over the apples and bake until golden brown, about 1 hour.

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