An all time favorite. Swirled cobbler is moist and juice jet flaky on top. 2 c. sugar 2 c. water 1 1/2 c. sifted self-rising flour 1 tsp. cinnamon 1/2 c. shortening 1/3 c. milk 2 c. apples, chopped

Heat oven to 350 degrees. Melt butter in 13 x 9 x 2 inch baking dish or sheet pan. In saucepan heat sugar and water until melted. Cut shortening into flour until fine crumbs. Add milk and stir with fork until dough leaves sides of bowl. Turn out on lightly floured board or pastry cloth, knead until smooth. Roll dough out into a large rectangle about 1/4 inch thick. Sprinkle cinnamon over apples, then sprinkle apples over dough. Roll dough like jellyroll, dampen edge of dough with a little water and seal. Slice dough into about 16 slices, 1/2 inch thick. Place sugar syrup carefully around rolls. Bake for 55 to 60 minutes. You can use blackberries, cherries or peaches.