3/4 cup water
1/4 cup firmly packed light brown sugar
1/2 cup butter, divided
1/2 cup chopped pecans
2 (21-oz each) cans apple pie filling
Vanilla ice cream for serving
Ground cinnamon for garnish
Preheat oven to 375 degrees.
Lightly grease an 11 x 7-inch baking dish; set aside.
In a small mixing bowl, combine 2 cups of the gingerbread mix and 3/4 cup water until smooth; set aside.
In another small mixing bowl, stir the remaining gingerbread mix and brown sugar together; cut in 1/4 cup of the butter until crumbly. Stir in the pecans; set aside.
In a large saucepan, combine the pie filling and remaining butter; cook over medium heat, stirring often, for 5 mintues or until heated through. Spoon the hot mixture evenly into the prepared baking dish. Spoon the gingerbread mixture evenly over the mixture and sprinkle with the pecan mixture.
Bake at 375 degrees for 30 to 35 minutes or until set.
To serve, dish up cobbler, top with ice cream and sprinkle a little cinnamon over all.
Note: File photo