Hi, This has gotten to be one of our favorites! First it's a crockpot
recipe, next-it cooks overnight so it's ready for breakfast!

Apple Cobbler:
4 apples, pared, cored and sliced
2 cups granola (we use low fat)
2 tablespoons honey
2 teaspoons unsalted butter
1/2 teaspoon ground cinnamon
1/2-1 cup walnuts, chopped
1/2 cup raisins or craisins
2 cups skim milk

Combine all but the milk in the slow cooker on low. Cook overnight.
Spoon the mixture into bowls to serve with the milk. For those who don't
like nuts or raisins, they can be served on the side:) Enjoy!! My
grandson had 2 bowls full!
Thank you, Michelle

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YUM-YUM-YUMMY
INGREDIANTS:
2 eggs
2 cups sugar
1/2 cup vegetable oil
1 teaspoon vanilla
2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoons cinnamon
1/4 teaspoon nutmeg
4 cups diced peeled apples
1 cup chopped walnuts
Cream Cheese Frosting, below

NEXT:
Beat eggs until light and fluffy. Gradually add sugar, oil and vanilla. Into a separate bowl, sift together flour, salt, baking soda, cinnamon and nutmeg; stir into first mixture. Stir in apples and walnuts. Put in greased 13x9x2-inch baking pan and bake at 350° for 45 minutes. Let cake cool in pan on a rack for 10 to 15 minutes. Spread apple cake with cream cheese frosting.

Cream Cheese Frosting
1 pkg.(3 ounces) cream cheese, softened
3 tablespoons butter, softened
Pinch of salt
1/2 teaspoon vanilla
1 1/2 cups confectioners' sugar
Combine all ingredients in a mixing bowl; beat until smooth.

THIS CAKE IS SO YUMMY AND PERFECT FOR APPLE SEASON!!
THANKS FOR LETTING ME SHARE MY RECIPE FOR THIS CONTEST ANN WALTERS

This is a gem from  The St. Paul Farmers' Market Cookbook from Ken Goff's time at the Dakota Jazz Club and Restaurant.

4 tablespoons unsalted butter
1 cup yellow onion, chopped
¼ cup sliced leeks (white part only)
4 large tart apples (I used Granny Smith), peeled and quartered
2 cups chicken broth
1 sprig fresh rosemary, about 1½ inches long
¼ teaspoon dried thyme
1 small bay leaf
1½ teaspoons salt
3 cups milk
4 small Russet potatoes, peeled and sliced ⅛ inch thick
8 ounces Brie cheese, rind removed, cut into pieces
salt and ground pepper to taste

1. In a soup pot with a heavy bottom, melt the butter over medium-high heat until it foams. Add the onion, leek, and apple. Stir to coat them, then reduce heat to medium and cook until onions are softened, about 8 minutes.

2. While onions are cooking, combine the milk and potatoes in a separate heavy-bottomed saucepan. Bring to a simmer over medium heat, reduce to medium-low, and cook slowly, stirring frequently, until the potatoes are tender, about 12 minutes.

3. When onions are softened in the first pot, add the chicken broth, rosemary, thyme, bay leaf, and 1½ teaspoons salt. Bring to a boil, reduce heat to medium-low, and simmer until the vegetables are tender, about 15 minutes.

4. When potatoes are tender, add them to the pot with the onions and apples. Puree in batches in a blender (or use an immersion blender in the pot), adding pieces of Brie gradually while blending just long enough to incorporate. Add salt and pepper to taste.

Serves: 6
Time: 1 hour

GARDEN COUNTY CARAMEL APPLE PIE    

Crust:  

3 cups all-purpose flour

1 tablespoon dark brown sugar

1 teaspoon kosher or Hawaiian salt, crushed

½ cup Crisco Butter flavored all-vegetable shortening, chilled and cut into small pieces

½ cup cold unsalted butter, chilled and cut into small pieces

½ cup cold water

Cooking spray 

1 egg yolk and 1 teaspoon water for egg wash

1. Preheat oven to 425F degrees.  Combine all the dry ingredients in a large mixing bowl.  Add shortening and butter.  Using a pastry blender, cut in the shortening and butter until the mixture resembles course meal. 
2. Drop by drop, add the cold water.  Mix in with the finger tips not hands as the palms will warm the dough.  Continue mixing water in until the dough begins to hold together without being sticky but not crumbly.  Divide dough into two pieces and place one piece of dough in plastic warp.  Press down to form a disk.  This will make rolling out easier after chilling. 
3. Lightly spray a deep 9-inch pie pan with cooking spray.  Roll out second piece of dough and place in pie plate, allowing the excess pastry to hang over the edge.  Lightly brush sides and bottom of crust with egg wash.  Chill in refrigerator for 10 minutes before filling. Makes pastry for 9-inch double-crust pie. 

Filling:

6 cups apples (Jonathan, Jonagold, Winesap, Pippin, Granny Smith), peeled and sliced

1-2 tablespoon freshly squeezed lemon juice, about ½ a lemon

½ cup light brown sugar, packed well

½ cup white sugar

¼ cup unbleached all-purpose flour

1 teaspoon cinnamon, preferably Chinese Cassia

¼ teaspoon freshly grated nutmeg

¼ teaspoon fine sea salt

1 teaspoon pure vanilla extract or paste

4 tablespoons heavy cream

4 tablespoons unsalted butter

1. Preheat oven to 450F degrees.  In a large mixing bowl, sprinkle apple slices with lemon juice.  Set aside.  In a medium mixing bowl combine light brown sugar, white sugar, flour, cinnamon, nutmeg, and salt.  Mix well and add to apples.  Using a spatula, toss gently to blend.  Add vanilla and cream. 
2. In a large heavy bottom skillet melt butter.  Add apple mixture and cook about 8-10 minutes or until the apples have begun to soften.  Remove from heat and gently spoon into prepared pie crust.  Set aside and prepare topping. 

Topping: 

½ cup unbleached all-purpose flour

3 tablespoons white sugar

1 tablespoon unsalted butter

4 ounces of pecan brittle or 2 toffee bars, crushed

Vanilla sugar

1. In a medium mixing bowl combine flour and sugar.  Using a pastry blender or a fork, mix in the butter until crumbly.  Stir in the crushed toffee bar or pecan brittle.  Sprinkle over pie. 
2. Roll out remaining pastry.  Cut slits in pastry to allow steam to escape. Lightly brush egg wash around edge of pie (this will act like a cement bond between the top and bottom crust).  Cover pie with top crust and trim overhang.  Turn edges under flush with the rim; crimp all around to make a stand-up edge. Crimp decoratively.  Brush top of crust with egg wash. 
3. Bake pie at 450F for 15 minutes.  Reduce heat to 350F and bake for an additional 45 minutes or until the top is golden brown. Remove from oven and sprinkle with vanilla sugar.  Cool on wire rack.  Serves 8-10

BAKED BISCOTTI FILLED APPLES WITH CARAMEL SAUCE

1/3 cup dark brown sugar, firmly packed

3 tablespoons dried cherries, roughly chopped

3 tablespoons dried figs, chopped

2 tablespoons sliced almonds, roughly chopped

2 tablespoons toasted pecans, roughly chopped

6 lady fingers, chopped into small pieces in a food processor

6 large firm baking apples (Gala, Cortland, McIntosh, Jonathan, and Haralson), cored but not peeled

3 tablespoon unsalted butter, cut into 6 pieces

½ cup good quality apple cider

2 tablespoons maple syrup

1. Preheat oven to 400F degrees.  In a small mixing bowl, mix together the brown sugar, dried fruit, nuts, and lady fingers. 
2. Place apples in a baking dish, pie dish or baking pan and stuff their cavities with the fruit and nut mixture.  Place a piece of butter on top of the stuffing. 
3. Pour apples cider and maple syrup into the bottom of the baking dish and the apples.  Bake until tender about 25-35 minute, basting every 5-7 minutes. 
4. When apples are tender, transfer them to a serving platter and over with a flour sack cloth or foil to keep warm.  Pour the pan juices into a small heavy bottom saucepan and bring to a boil over high heat.  Simmer the mixture until it becomes syrupy and reduces to a sauce, about 10 minutes.  Serve over apples with caramel sauce.  Serves 6

Caramel Sauce

8 ounces white sugar

2 ounces water

3/4 teaspoon freshly squeezed lemon juice

6 ounces heavy cream

4 ounces milk

1. Combine the sugar, water, and juice in a heavy bottom saucepan.  Bring to a boil over medium-high heat, stirring to dissolve the sugar.  Cook the syrup to 320F-340F degrees on a candy thermometer.  Toward the end of the cooking time, turn the heat to very low to avoid burning the sugar or letting it get too dark.  It should be a golden color. 
2. Remove from the heat and cool for 5 minutes. 
3. Bring the heavy cream to a boil over medium-high heat.  Add a few ounces of the boiled cream to the caramel.  Stir and continue to add the cream slowly.  Return to the heat and stir until all the caramel is dissolved.  Let cool completely.  Stir the milk into the cooled caramel to thin it before pouring over baked apples.