Apple Cobbler

Apple Cobbler

Preheat oven to 375F

8 x 8 baking dish    Take room temperature butter and grease the baking dish, then pour superfine sugar over the butter, coating the butter with sugar.  Excess sugar can be put in the apple mixture.

Apple filling:

6 to 8 Granny Smith apples, peeled, cored and sliced

½ cup of melted butter

1 tbl. of molasses

2 tbl. of sugar

½ tsp. of cinnamon

½ tsp. of nutmeg (I use freshly grated nutmeg)

Juice of one lemon

In a glass mixing bowl, put butter, molasses, sugar and lemon.  Microwave this mixture and allow to cool.  When cooled, add sliced apples.  Stir generously and allow the apples to macerate for at least thirty minutes.

Topping:

1 and ½ cups of self-rising flour

½ cup of butter (at room temperature)

½ tsp. of cinnamon

½ tsp. of nutmeg

Pinch of salt

¼ cup of sugar

1 egg, slightly beaten

In a separate mixing bowl, put flour and add dry ingredients.  Toss with a fork until well blended.  Add butter (not melted) and stir until you get a pebbly mixture.   Add egg and toss lightly.

Assembly:

Put apples in bottom of baking pan.  Dot with butter.  Add topping.  Bake for 30 to 45 minutes until topping is brown and you see the juices bubbling in the cobbler.