Happy St. Patrick's Day! I saw this dessert in The Irish Spirit cookbook, and I thought it would be a great use of the rest of my Brown Soda Bread, as well as a nice, healthy dessert.
Brown Bread Apple Cobbler
1/3 cup water
5 tbsp. Irish Whiskey
1/3 cup golden raisins
1 tsp. vanilla extract
4 large granny smith apples, peeled and diced
1/3 cup granulated sugar
2 cups Brown Soda Bread crumbs
6 tbsp. Kerrygold Irish Butter, melted
1/2 cup packed light brown sugar
1/2 tsp. ground cinnamon
In a small saucepan, bring water and whiskey to a boil. Stir in raisins and vanilla. Remove from heat, cover and let stand for 1 hour until raisins have absorbed liquid.
Preheat oven to 375 degrees. Butter a baking dish.
Toss apples and sugar in a large bowl. Stir in raisins.
In another bowl, combine breadcrumbs, butter, brown sugar, and cinnamon. Transfer half the apple mixture to dish, top with half of breadcrumbs, then the remaining apples, then the rest of the breadcrumbs. Bake for 50 minutes, until golden and bubbly.
Recipe taken from
The Irish Spirit, Margaret M Johnson. Chronicle Books: San Francisco, 2006.
This is the McCann's Oatmeal used in the Brown Soda Bread, it was right with the regular oatmeal in my market. Doesn't seem much different than regular quick cooking oatmeal to me, but much more expensive!