Rum Raisin Cobbler
"This cobbler is rummy and yummy and super easy to prepare. It can be made with or without the raisins and even without the rum, although I wouldn't recommend it. Makes a great everyday dessert or brunch."
photo by Stoblogger
- Ready In:
- 45mins
- Ingredients:
- 11
- Yields:
-
1 cobbler
- Serves:
- 8-10
ingredients
- 1 (16 1/3 ounce) can Pillsbury Golden Layers refrigerated flaky original biscuits
- 1 cup fat-free half-and-half
- 1 cup sugar
- 1⁄8 cup butter
- 1⁄4 cup butter
- 1⁄2 cup spiced rum
- 1 teaspoon pure vanilla extract
- 1⁄2 teaspoon salt
- 1⁄4 cup cold water
- 2 tablespoons cornstarch
- 1⁄2 cup raisins (optional)
directions
- Preheat oven to 375°.
- Using 1/4 stick of butter, generously butter the bottom of a 9X13 baking pan. I use a glass pan.
- Separate the biscuit's layers into about 20 thin 'biscuits'. Place 10 of the thin, separated biscuits in the greased pan.
- In a small bowl stir together the cold water and corn starch, set aside.
- In a medium sauce pan over medium heat stir together the fat-free half-and-half, sugar, spiced rum, raisins, vanilla, and salt. Heat, stirring constantly until it boils.
- Give the corn starch/water a quick stir, add it to the rum sauce, and quickly stir the sauce as it will begin to thicken immediately. When thick, remove from heat.
- Slice 1/2 stick of butter into 10 to 12 pats or more. Drop pats, or pieces, of butter over the first layer of biscuits then spoon on 1/3 of the rum sauce.
- Add the remaining layer of biscuits, butter pats, and another third of the sauce. Reserve the remaining third of the sauce for when the cobbler is done.
- Bake cobbler for 30 minutes or until golden brown and done in the center.
- Remove from oven and spread on the remaining rum sauce.
- Best served warm, alone or with a scoop of vanilla ice cream.
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RECIPE SUBMITTED BY
Stoblogger
Allen, TX
I come from a very large family which attributed to my mother spending a great deal of her time in the kitchen cooking, cleaning, and preparing. I was fascinated at how she prepared wonderful dishes (especially desserts) without using a cookbook. We grew many of our own fruits and vegetables and my summers were spent washing jars and preparing fruit and vegetables for canning. I dreaded the mountains of green beans, tomatoes, peaches, etc., etc. that had to be picked, washed, peeled, snapped.... More than anything, I hated spending my summer washing jars!
But now, I wouldn't trade that kind of upbringing for anything. I'm glad I learned how to do all those things because it's becoming a lost art. It really was a simpler time then and I'm a much better person for knowing how to do all those 'old fashioned' things.
In my early years of learning to cook, I watched Julia Child on PBS every chance I got. I was so thrilled when I was about 11, my mother let me prepare Julia's Pastry Tarts. If I remember correctly they didn't turn out so well but it didn't matter.
Oddly, today, I enjoy reading cookbooks and recipes even more than actually cooking.
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