1/2 c. (1 stick) butter
2 c. sugar
2 c. water
1 1/2 c. sifted self rising flour
1/2 c. shortening
1/3 c. milk
2 c. finely chopped apples
1 tsp. cinnamon

COBBLER VARIATION:

Can be made with other fresh, frozen or canned fruits, such as black berries, cherries or peaches. If packed in liquid, drain and substitute for part of the sugar syrup. Always use 2 cups of liquid. All time favorite swirled cobbler is moist and juicy yet flaky on top.

Heat oven to 350 degrees. Melt the butter in a 13 x 9 x 2 inch baking dish or sheet cake pan. In a saucepan, heat sugar and water until sugar melts. Cut shortening into flour until particles are like fine crumbs. Add milk and stir with a fork, only until dough leaves the side of the bowl. Turn out onto lightly floured board, knead just until smooth. Roll dough out into a large rectangle about 1/4 inch thick. Sprinkle cinnamon over apples; then sprinkle apples evenly over the dough. Roll up dough like a jelly roll. Dampen the edge of the dough with a little water and seal. Slice dough in about 16 slices, 1/2 inch thick. Place in a pan with melted butter. Pour sugar syrup carefully around rolls. (This looks like too much liquid, but the crust will absorb it). Bake for 55 to 60 minutes. 8 servings.