- 8 Granny Smith apples, peeled and sliced (or 1 bag of frozen peeled apples)
- 1 ½ to 2 cups brown sugar
- 1 ½ teaspoons cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon salt
- ¼ cup white flour
- 3 sheets refrigerated pie crust
- ¾ stick butter, plus ¼ stick (melted)
“Not too sweet. Perfect served warm with a scoop of vanilla ice cream. I’ve been making this cobbler for a long time, so I usually just eyeball how much needs to go in. People might want more or less sugar, but this is how our family and friends like it. This recipe bakes low and slow, guaranteeing your house will smell wonderful all afternoon.”– Michelle
Also give Ronald Reagan’s Macaroni and Cheese a try!
In a large bowl, mix all ingredients together, cover, and let sit in the refrigerator overnight to let the spices permeate the apples.
Preheat oven to 325 degrees. Butter and flour the bottom of a 9″ by 13″ baking dish. Roll out 3 pie crusts as thin as possible. Layer the bottom of the pan with 11/2 of the pie crusts and prick a few holes in them.
Pour the apples and the juice that has accumulated into the pie pan. Dot p of a stick of butter around the apples. Use the final 11/2 pie crusts to cover the apple mixture entirely (let the pie crust overlap the pan).
Pinch the edges of the dough around the sides of the pan so the mixture is completely covered. Prick a few holes in the top to let the steam escape. Brush the top of crust all over with melted butter. Reduce the oven temperature to 300 degrees. Bake at 300 for up to 3 hours—that’s what makes the crust flaky, like Barack likes it.
Put the cobbler in the oven and go for a walk, go to the store, or do whatever you have to do around the house. Start looking at the cobbler after 21/2 hours so it does not burn.