French Apple Cobbler

What makes  this classic dessert different from other cobbler recipes is the topping which is similar to cake rather than biscuit or a typical pie crust.  You can add more texture to the recipe by adding raisins and nuts. This vintage recipe comes from original McCalls Cookbook circa 1963.

The 1963 cookbook above is out of print but there are updated versions available on Amazon through third party sellers. 
One of the best things about the recipe is how fast it comes together. It's the perfect dessert to welcome the fall season using crisp tart apples.  Be sure to have scoops of vanilla ice cream handy to top this warm dessert. 
Recipe adapted from McCalls Cookbook and housemoms,com

French Apple Cobbler

Ingredients:
Filling:

• 5 cups peeled, sliced tart apples (I used granny Smith but Golden Delicious or Braeburn work too). 
• 3/4 cup of sugar
• 2 TB. all purpose flour
• 1 TB. Saigon cinnamon
• 1/4 tsp. salt
• 1 tsp. vanilla extract
• 1/4 cup water
• 1 TB. soft butter
• Optional 1/2 cup each chopped walnuts and raisins

Topping Batter: 

• 1/2 cup sifted all purpose flour
• 1/2 cup sugar
• 1/2 tsp. cinnamon
• 1/2 tsp. baking powder
• 1/4 tsp. salt
• 2 TB. soft butter
• 1 large egg, slightly beaten

Directions:

• Preheat oven to 375 degrees.
• Make filling: combine in medium bowl apples sugar flour, cinnamon, salt and vanilla and 1/4 cup of water. Turn mixture into a 8x 8 baking dish, similar size oval baking dish or a 9 inch pie pan. Dot apples with butter.
• Make batter: In a medium bowl, combine all batter ingredients beat with a wooden spoon until smooth.
• Drop batter in 9 portions on apples , spacing evenly, batter will spread during baking.
• Bake 35-40 minutes or until apples are fork tender and crust is golden brown, serve warm with vanilla or maple ice cream or whip cream. YUM!
  

Here's an interesting link to Food Lab Apple Testing for Baking
http://sweets.seriouseats.com/2011/10/the-food-lab-what-are-the-best-apples-for-apple-pies-how-to-make-pie.html