Wednesday, October 1, 2008
My sweet mother (she of the gigantic watermelons) went apple picking and brought me some apples. One of my favorite things to make when I get fresh fruit like this is a cobbler. I figure that at least a cobbler has less calories than a pie since there is only one crust. I'm all about saving calories. :)
First you need to prepare the apples. Peel and slice the apples until you have 6 to 8 cups of fruit. Put the apple slices into a large bowl.
Pour 1 cup of white sugar, 1/2 cup of brown sugar, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and 1 teaspoon lemon juice over the apples. Stir gently and let sit for a few minutes while you make the crust. If the fruit is really juicy, stir in 2 heaping tablespoons of cornstarch.
Now make the crust. I use my old standby Crisco pie crust, doubled. It's just so good and flaky.
Here is the recipe for the single pie crust (remember to double it for the cobbler).
1 1/3 cup sifted all-purpose flour
1/2 tsp. salt
1/2 cup Crisco
4 Tbsp. cold water
Combine flour and salt and cut in Crisco until crumbly like coarse cornmeal. Add the water; toss with a fork and make a firm ball with your hands. Place on a floured surface; flatten dough with hand and roll to about 1/4 inch thickness.
Now pour your apples into a greased 9 x 13 pan and dot with 2 or 3 tablespoons of butter or margarine.
Place the crust on top and prick the crust with a fork or knife. Dot the top with a couple of tablespoons of butter and sprinkle 2 or 3 tablespoons of sugar all over.
Place in a 425 degree oven for 15 minutes, then turn the oven down to 350 and bake for another 30 to 40 minutes.
It's fantastic served warm with ice cream.