Apple Cobbler

Nancy, from Ann Arbor, MI - remembers her favorite childhood food memory... I grew up in Lower Michigan and in the fall our family would go out to the apple orchards and pick apples and usually peaches, too. But the apples were the best. I remember having to help my mom peel and slice all the apples to make apple cobbler. She would make it in a 9x13 pan so it took a lot of apples. My mom was the type of cook that never used a recipe so I can't share that, but it was made with a large pie- like crust that she rolled out to be larger than the 9"x13" pan so that she could overlap the crust. She would fill the pan with apples, sugar, and cinnamon, then cover it with the crust. It never covered all of it, though. Then she would bake it and the smell would be so awesome we could hardly wait. This would actually be our dinner. LOL Hot apple cobbler with milk on it. YUM!YUM! I've never been able to make it, and it's just one of the many things I miss about my mom... thanks so much for such a beautiful memory Nancy. It certainly helped me to remember my mother and her best Apple Cobbler, here's her ricipe. Granna


Mom's Apple Cobbler

Ingredients:

2 c. sugar
2 c. water
1 1/2 c. sifted self-rising flour
1 tsp. cinnamon
1/2 c. shortening
1/3 c. milk
2 c. apples, chopped

Heat oven to 350 degrees.

Melt butter in 13 x 9 x 2 inch baking dish or sheet pan.

In saucepan heat sugar and water until melted. Cut shortening into flour until fine crumbs. Add milk and stir with fork until dough leaves sides of bowl. Turn out on lightly floured board or pastry cloth, knead until smooth. Roll dough out into a large rectangle about 1/4 inch thick.

Sprinkle cinnamon over apples, then sprinkle apples over dough. Roll dough like jellyroll, dampen edge of dough with a little water and seal. Slice dough into about 16 slices, 1/2 inch thick. Place sugar syrup carefully around rolls. Bake for 55 to 60 minutes.

You can use blackberries, cherries or peaches.