The Herald, Sharon, Pa: '96 What's Cookin' in your World Contest

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Appetizers // Salads // Eating light // Ethnic dishes // Main dishes/casseroles // Desserts

Apple Gingerbread Cobbler

4 cups peeled sliced apples

1/2 cup brown sugar

1 tablespoon lemon juice

1/2 cup water

1/4 teaspoon cinnamon

1/4 cup granulated sugar

1 egg

1/2 cup buttermilk or sour milk

1/4 cup molasses

2 tablespoons oil

1 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

2 teaspoons cornstarch in 1 tablespoon cold water

1. Combine in microwave-safe bowl, apples, brown sugar, lemon juice, 1/2 cup water and cinnamon. Cover and microwave until apples are tender. Stir in cornstarch and 1 tablespoon cold water mixture. Pour into greased 1 1/2-quart casserole dish. Set aside.

2. Beat together sugar, egg, milk, molasses and oil. Stir together flour, baking powder and soda, ginger and nutmeg. Add to egg mixture and beat until smooth. Spoon gingerbread over apples. Bake at 350 degrees for 30 minutes.

3. Cool slightly; serve warm. Good with whipped cream or ice cream topping. Serves 8.

Lynne M. Fairchild, 490 Ormond Ave., Sharon

WINNERS // Main 96 Cookbook page
Appetizers // Salads // Eating light // Ethnic dishes // Main dishes/casseroles // Desserts
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Updated Aug. 13, 1997
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