A couple weekends back, when my fall mood inspired a chili and corn bread dinner, I decided I needed something sweet to pull the meal together. Last Thanksgiving, Iggy made an apple pie. Having way more apple filling than pie crust and pie dishes we froze a big bag of it.  It seemed time to put that to use.

Cobbler offers a easy, forgiving, and flexible dessert.  In this case I had apple pie filling around, but any fruit filling would have worked just as well.  I have a bag of cranberries in the freeze that may next in line.

———-

Ingredients:

• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 3/4 cup white sugar
• 3/4 cup milk
• 1/4 cup butter
• 2 cups sliced apples seasoned for pie (I might have actually had somewhere between three and four, but it seemed to work well)

Directions:

Preheat oven to 325 degrees.

Melt the butter in a 9 x 9 inch baking dish.  Mix together the flour, baking powder, sugar, and milk. Pour the batter in the baking dish over the butter. Sprinkle fruit on top of the batter, do not stir. Bake for 1 hour or until golden brown.

Follow