Caramel Apple Cobbler with Toasted Pecan Ice Cream

Ingredients for Cobbler:
½ cup butter
12 large Granny Smith apples, peeled and sliced
2 cups sugar
2 tablespoons lemon juice
1 15 oz. package refrigerated pie crusts

Ingredients for Ice Cream:
2 pints homemade-style vanilla ice cream, softened
1 cup chopped toasted pecans

Directions for Cobbler:
Melt butter in a large Dutch oven over medium-high heat. Add apples, sugar and juice, cook, stirring often, 20-25 minutes or until apples are caramel colored. Spoon into a shallow, greased 2 qt. baking dish.
Unroll 1 pie crust; cut into ½ inch strips. Arrange strips in a lattice design over filling; fold edges under.
Bake cobbler at 425 degrees for 20-25 minutes or until crust is golden.
Serve warm with Toasted Pecan Ice Cream.

Directions for Ice Cream:
Stir together softened ice cream and pecans. Freeze until firm.


Ingredient Roll Call!

For this recipe, I only use Granny Smith apples. They are firm and tart which makes them perfect for this cobbler.



When toasting pecans for the ice cream, lay them in a single layer on a baking sheet. Bake for about 8-10 minutes at 350 degrees. Be sure and watch them carefully. They can burn quickly. When they come out of the oven, let them cool for about 10 minutes. Then take your softened ice cream out of the carton and put into a large bowl and mix with the toasted pecans. Put it back in the carton and return to the freezer.



Slicing up the apples.



Mixture of butter, apples, sugar and lemon juice.



The apples will begin to turn a caramel color after about 20-25 minutes.



Put the apple mixture in a greased 9x13 inch baking dish.



Okay, now for the crust. Unroll the refrigerated pie crust onto a cutting board.



If you have one of these handy-dandy cutting tools, put it to use. If not, no worries, a knife works just fine. Could you cut it with pinking shears? hmm... maybe?






Lay the pie crust strips on the apple mixture.



And make whatever design your heart desires.



To make the pie crust pretty and shiny, whisk up one egg and brush on the crust.



All ready to go in the oven.



And the final product!