Cross between coffee cake and pudding. Cuts nicely into squares, or else you can spoon it into dessert cups and pass the cream.
5 C thinly sliced, peeled tart apples (Cortland, Granny Smith, Jonathan, or Rome Beauty)
3/4 C chopped walnuts
1/4 C sugar
1/2 t ground cinnamon
1 C flour
1/2 C sugar
1 t baking powder
1 beaten egg
1/2 C evaporated milk
1/3 C margarine or butter, melted
Half-and-half or light cream (optional)
Spread apples in a lightly greased 2-quart square baking dish. Sprinkle with 1/2 C of the walnuts, the 1/4 C sugar, and the cinnamon. In a medium mixing bowl, stir together flour, the 1/2 C sugar, and baking powder.
In a small bowl, combine egg, evaporated milk, and melted margarine or butter. Stir the egg mixture into the dry ingredients until smooth. Pour evenly over applies, sprinkle with remaining walnuts.
Bake in 325 F oven for 50 to 55 minutes or till a toothpick inserted in the center comes out clean. Serve cobbler warm, cut into squares. If desired, serve with half-and-half or light cream. Makes 9 servings.
My note: This topping is also good for rhubarb cobbler.