Trav's Apple-Brandy Cobbler

The apple tree in my backyard is overloaded with fruit, and it's all starting to ripen. Which can only mean two things: one, summer is giving way to autumn, and two, it is high time for some fresh apple cobbler.

Trav's Apple-Brandy Cobbler

4 C. apples, peeled and diced
2 t. lemon juice
1 t. ground cinnamon
1 pinch ground nutmeg
4 T. butter (divided use)
1 C. all-purpose flour
1 t. baking powder
1/2 t. salt
1/4 C. milk
1/3 C. boiling water
1/2 C. sugar*
1/4 C. brandy

*Taste the apples as you are chopping them. If they are very tart, increase sugar to 3/4 C.

Preheat oven to 350 degrees.

Combine the apples, lemon juice, cinnamon, and nutmeg in a bowl, stir until evenly coated. Pour into an 8x12 casserole dish, and dot with 1 T. butter. Cover with foil, and bake for 30 minutes.

While the apples are cooking, sift the flour, baking powder, and salt together. Cut in the remaining 3 T. of butter, then stir in the milk to make a stiff dough. Turn out onto a pastry cloth and knead only until smooth (do not overknead.) Roll the dough out into a rectangle, barely smaller than the casserole dish. Cover with a damp towel and refrigerate until the apples finish cooking.

After 30 minutes, remove the apples from the oven and discard the foil. Increase the temperature to 400 degrees.

Stir the sugar, water, and brandy together in a small bowl, and pour over the apples. Lay the crust over the top, and cut a few slits in it to allow steam to escape. Return to the oven, and bake for 25-30 minutes or until the crust is browned and the apples are tender.

Remove from heat and let stand for 10 minutes. Serve hot, possibly with a scoop of vanilla ice cream. Or a slice of cheddar cheese if you prefer.