Grams' Apple Cobbler
When I did the original recipe pages, I did not include this one as I don't really have a recipe for it, I just have made it since I was probably 10 years old. It is the absolute FAVORITE of all my grandkids. They beg me to make apple cobbler so I decided I'm nearing 70 and these younguns need to know how to make this, so I'm making this up as I go but hopefully, anyone trying it should have one heck of a cobbler when finished :) This crust is a tad hard to get used to making but I've made it since I was about 7 (mom hated to make pie crust and mash potatoes so those are about the only two things I knew how to do until I was much older). The crust is DELICIOUS, though and well worth the effort to learn how and then you'll say, "This is easy!" It just has a couple of little quirks.
Crust: In a small bowl -- (slightly less than) 2 C. of Flour and 1/4 tsp. salt
In another small bowl -- (slightly more and make sure you take your finger and go around the inside :) 1/2 C. Oil and 1/4 C. of milk -- do not mix these - just pour the milk into the oil.
Quickly, dump the oil-milk into the flour. Stir. You might have to mold it just a little.
I slightly dampen my kitchen counter and put a long piece of wax paper on it, leaving it hang over so that I can push my tum up against it and roll the dough. Put dough in center and another piece of wax paper on top. Roll the dough to the size needed. This will make two pie crusts - top and bottom if you're doing a pie. I use it all for a 13 x 9 pie crust on top the apples for a cobbler. Just peel off the top piece of wax paper, flip the crust on to the top of the apples and peel off the wax paper.
Apple Filling: I always use Granny Smith apples. 7-9 large ones. Peel. Cut in pieces -- this is always where the kids then grandkids come in - years ago to get them in the kitchen with me, now, because my hands don't work so well and they have to do it :) We use a hand-held cutter and they smash the apples almost to a pulp (ones in pic I found above are really too big -- smaller they are the better the sugar, flour, cinnamon and nutmeg get into the apples)
Put 1 to 1 1/2 C of Sugar (I have used Splenda for many years since I have diabetes and this is actually something that works pretty well to eat as a diabetic dessert), 1/3 C of Flour and lots of cinnamon (we laugh as once I dropped the cinnamon into the apples and it was the best - ever) and 2 tsp of Nutmeg. Maybe 2 T. even of cinnamon. Mix with apples. Plop into a 9 x 13 pan, and top with the above crust. ENJOY! Totally scrumptious, especially warm with vanilla bean ice cream :)