Apple “Muffinaroon” Cobbler
3/4 cup plus 2/3 cup sugar, divided
2 tablespoons cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
5 cups thinly sliced apples
1/2 cup apple juice
1/2 cup butter, softened
1 cup ground almonds
1/2 cup half-and-half
2 teaspoons orange zest
3 BAYS English Muffins, cut into 1/2-inch cubes
Preheat oven to 375° F. In a medium-sized bowl, combine sugar, cornstarch, cinnamon and nutmeg. Mix in apples and juice. Arrange in a greased 9-inch x 9-inch baking dish. Bake for 25 minutes. Remove from oven.
While apples bake, prepare cobbler topping. In the bowl of a stand mixer or in a medium-sized mixing bowl using an electric hand mixer, beat together butter and sugar until smooth. Add eggs, mixing until well incorporated. Stir in almonds, half-and-half and orange zest. Fold in English muffin cubes.
Spoon topping over baked apple mixture. Return to oven and continue baking for 20 to 25 minutes or until top is golden brown and apples are tender. Serve warm.