Slow-Cooked Pumpkin Apple Cobbler
This spiced pumpkin apple cobbler recipe is sure to please all of your holiday guests. It's perfect for fall, but can be made year-round since it uses fresh or frozen cranberries. —Joan Hallford, North Richland Hills, Texas
Reviews
This was easy to assemble and very tasty. I think I would use more apples if I make it again, as the cake to apple ratio was a bit too much. Very yummy served with vanilla ice cream-will try again with a few adjustments. VFE
I thought this was delicious. I think I added about 6 cups of apples (5 medium large apples). I also cut the sugar to 2/3 of a cup divided and used half whole wheat flour and half regular flour. After reading the first review I made sure to let it cook a little longer to make sure the pumpkin top was set (about 4.5 hours). I dumped off the excess water that collected inside the lid so it didn’t soak the cake part. If I made it again I would probably use more apples as they cooked down quite a bit. I might also even try halving the pumpkin part as it was a pretty thick layer.
Apple mixture on the bottom was tasty. However, pumpkin cake portion was a big disappointment. I will not be making this again.