Gravenstein Apple Cobbler

I grew up in Sebastopol. For a while we lived in an apple orchard. I still remember hearing those apples dropping onto our roof. My mother would make what she called a blackberry cobbler, which was really a dump cake. One day my father brought home a HUGE box of Gravensteins. Every day for a week, my sister and I made apple pies. Then I got the bright idea to combine the Gravensteins with the dump cake and voila!- Tammy Rossitto

Gravenstein Apple Cobbler

Preheat oven to 350 degrees

1 box pound cake mix (do not use a moist cake mix, it

won’t work)

1 cube unsalted butter at room temperature

1 cup chopped pecans, toasted

8 Gravensteins, cored, pared and sliced as for apple pie

2 tsp ground cinnnamon, divided

1/2 tsp ground cloves

1/2 tsp salt

2 tblsp cornstarch

1/2 c. sugar

1. Combine cake mix, 1 tsp cinnamon, pecans and butter and mix with either finger tips or a fork until blended and crumbly.

2. Combine cornstarch, remaining 1 tsp cinnamon, cloves, salt and 1/2 cup sugar.

3. Toss cornstarch mixture with sliced apples until apples are well coated. Let stand for 5 minutes.

4. Butter a 9″ x 13″ glass baking dish.

5. Place apple mixture into glass baking dish.

6. Sprinkle cake mixture over apples. It will appear lumpy.

7. Bake for 45 minutes or until cake topping is golden brown

and apples are bubbling and tender.

8. Serve warm with whipped cream or vanilla ice cream. Refrigerate leftovers.

9. Serves 9 – 12.

Think you have the best Gravenstein Apple recipe?  Then submit yours today!  Read all about our recipe contest in honor of Gravenstein Apple Month.