how about them apples?

last weekend a friend and i went apple picking and, as predicted, picked waaay too many apples.  note to self:  1/2 bushel = 63 apples = too many!

to make matters worse, i can't actually eat raw apples (i have oral allergy syndrome), so i've been trying to find ways to work them into baked recipes.  so far i've had mixed results.  i made an apple "cake" which was more like a gluey bread (yuck), and this apple cobbler which was fantastic!

apple cobbler with spelt crust

filling:
4 apples (i used macoun and cortland), cored (i left the peels on)
1 tablespoon spelt flour
1/3 cup brown sugar
2 tablespoons butter, melted

crust:
(this delicious crust is based on this one)
1 1/4 cups spelt flour (i used white)
1/4 teaspoon salt
3 oz cold butter (i prefer salted)
3-4 tablespoons ice water

preheat oven to 375.
butter a baking dish (i used an oval dish, but an 8x8 or 9x9 pan would work as well)

for the filling,
cut the apples into medium sized chunks, roughly 1/4 to 1/2 inch cubes
stir in the melted butter, then the sugar and the flour.  mix well.  place apple mixture into the prepared baking dish.

for the crust,
add the flour and salt to a bowl, mix well.
cut the butter into small pieces and add to the flour.
using a pastry cutter, work the butter into the flour until it looks like a coarse meal.
gradually add the water, mixing until the dough forms a ball.

turn the dough out onto a floured surface and form into a disc.  cover with plastic wrap and refrigerate for 20-30 minutes.

after the dough has "rested", take it out of the refrigerator and remove the plastic.  place on a floured surface and roll out until it is about 1/4 thick.  carefully lift the dough from the counter and drape over the apples.  tuck in the edges and make sure there are vents for steam to escape.

bake for about 45 minutes, until the top is golden brown and the fruit juices are bubbling to the surface.