Jack Daniels Apple Cobbler

Judith Hannemann — Wed, 13 Nov 2013 00:00:00 +0000

WOW! I can’t say more.

Buttery, Jack Daniels-y and apple-y. I don’t think there’s much MORE to say here. Just that this is easy as 1-2-3.

Apple cobbler with a spike of Jack Daniels whiskey. This apple dessert is amazing!

Prep Time10

Cook Time40

Total Time50

Course: desserts

Cuisine: American

Keyword: apple cobbler, apple desserts, Jack Daniels

Servings: 6 -8

Calories: 519kcal

8 pieces refrigerated biscuit dough 16.3 oz large buttermilk biscuits (i.e. Grands)
21 oz apple pie filling
1 cup brown sugar
1 1/2 tsp cinnamon divided
6 tbsp butter melted
1/2 cup pecan halves
1/4 cup Jack Daniels whiskey optional if you prefer

Preheat oven to 375 degrees F.
I used a 10-inch cast iron skillet. You can use a large round cake pan as well, but the butter will have to be melted in another container. When using the cast iron skillet, enough butter remains in the pan to grease it.
In a 10-inch cast iron skillet, melt the butter; let cool slightly.
Mix the brown sugar and 1 tsp of the cinnamon. Set aside.
Mix the apple pie filling with the whiskey and 1/2 tsp cinnamon. Set aside.
Cut each biscuit into quarters. Coat each biscuit quarter with melted butter and place in bowl with brown sugar mixture. Coat well.
Place half of the apple filling mixture in the pan. Top with sugar-coated biscuits. Top with remaining filling, making sure not to completely cover the biscuits. Place pecans evenly across top of pan.
Bake at 375 for 30-40 minutes, or until biscuits are done and golden brown. Cool completely.
For icing, place confectioner's sugar in a small bowl. Add ONLY enough cream to make a thick but pourable mixture (like the texture of hot fudge sauce). Drizzle over cobbler.
Serves 6-8

Jack Daniels Apple Cobbler

jack daniels apple cobbler Archives - The Midnight Baker