Ladies, thank you for all your help deciding on a birthday gift for Peter! You are so helpful! I won't say what I ordered just on the off chance that he reads here (he knows about this blog but almost never reads it). I think he will really like it.
It's apple picking time again so I thought I would rerun the apple cobbler recipe that I posted last year. Doesn't it seem like crisp fall air and colorful leaves skittering across the yard are already here when something appley and cinnamony is bubbling away in the oven? (Yes, as a matter of fact, I do like to make up words).
Invite your neighbors over for a bite and maybe they won't be too mad at you the next time your dog barks his fool head off in the middle of the night. Not that I know that from experience or anything... :)
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.