1 c. flour
1/2 c. sugar
2 tsp. baking powder
1/4 tsp. salt
1/4 c. butter
1/2 c. milk
21 oz. can apple fruit filling
1/3 c. raisins
1/4 c. sugar
6 oz. can frozen apple juice concentrate, thawed (reserve 1/4 cup for topping)
1/2 c. water

TOPPING:

1 tbsp. sugar
1 tsp. cornstarch
1/4 c. reserved apple juice
1 tbsp. butter
1/2 to 1 1/2 tsp. rum extract

Heat oven to 375 degrees. Grease 2 quart baking dish. In small bowl combine flour, 1/2 cup sugar, baking powder, salt, 1/4 cup butter, and milk until moistened. Beat 1 minute at high speed. Spread in prepared pan. Spoon fruit filling over batter; sprinkle with raisins. Sprinkle with 1/4 cup sugar; pour apple juice and water over sugar. Bake at 375 degrees for 40-50 minutes or until golden brown. (If cobbler becomes too brown cover with foil last 10 minutes.) In small pan blend 1 tablespoon sugar, cornstarch, 1/4 cup apple juice, and 1 tablespoon butter over medium heat until thickened, stir in rum extract. Pour and spread over hot cobbler. Serve warm with whipped topping or ice cream. 8 servings.