Jeannie's Blackberry Cobbler

Biscuit Topping

2 1/2 c AP flour
1/2 c white sugar
1 T baking powder
1 t cinnamon
1/2 t nutmeg
2 T cold butter
2 T shortening
1 c buttermilk
1 egg, lightly beaten

Blackberry Filling

2 lb frozen blackberries
1 c packed brown sugar
2 t lemon juice & zest
2 T cornstarch
1 t cinnamon
1/2 t nutmeg
1 T vanilla

Topping
1/2 c white sugar
1/2 t cinnamon

Toss frozen blackberries with flour and place in a 9x13 glass baking dish. Stir together brown sugar, lemon juice, cornstarch, cinnamon, nutmeg, and vanilla and place on top of frozen blackberries.

In a medium bowl, stir together flour, white sugar, baking powder, cinnamon, and nutmeg. Cut in cold butter and shortening. Make a well in the center and pour in buttermilk and egg. Stir until just combined. Spoon over blackberries and top with cinnamon sugar mixture.

Bake at 350 for 30 minutes.

Annie's Apple Dumplings

2 large granny smith apples

2 crescent roll

1-112c sugar

2 sticks margarine

1 tsp cinnamon

1 tsp vanilla

1 can lemon lime soda

Peel and cut apples into 16 slices. Unroll rolls.

Starting at large end of rolls, wrap apple slice in roll.

Place rolls in baking dish, seam side down. Mix together

Sugar, melted butter, cinnamon and vanilla.

Spoon mixture over rolls.

Pour soda over all ingredients in baking dish

Bake at 350 for 35 minutes uncovered.

Cover with foil and bake additional 10 minutes.

Kari's Apple Pie Snickerdoodle Cookie Bars

• One 16.5 oz tube of Pillsbury refrigerated sugar cookie dough
• One 20 oz. can of apple pie filling
• Cinnamon sugar (1/4 cup of granulated sugar & 4 teaspoons of ground cinnamon)

1. Press 2/3 of the cookie dough into the bottom of an 8x8 or 9x9 baking pan.
2. Sprinkle with 2/3 of the cinnamon sugar.
3. Spread the apple pie filling over the cookie base.
4. Take small amounts of the remaining cookie dough, flatten it slightly and place over the pie filling. It will not cover the pie filling completely.
5. Sprinkle with the remaining cinnamon sugar mixture.
6. Bake in a 350* oven until the cookie dough is baked - mine took about 35-40 minutes.
7. Allow bars to cool and cut into squares.

Kari's notes:

The first time I made this, the cookie dough didn't cook very well, so it was really gooey. The second time around, I cooked the cookie base first for a little while before adding the other ingredients on top of it. Also, the first time I made it, I made little discs of dough for the top, but the second time I just kind of crumbled it. I also doubled it for a 9x13.

Recipe from here.

Mia's Apple Crisp

1 1/2 c flour
1/2 c brown sugar
1 t salt
1 c sugar, divided
2 sticks (16t) unsalted butter, cold, cut into small cubes
2 c oats
4-5lbs Granny Smith apples, peeled and cut into chunks
3 T lemon juice
1 t cinnamon

Preheat oven to 375.
In a large bowl, mix flour, brown sugar, salt, and 1/4c sugar.  Using pastry blender (or two knives), cut butter into flour mixture until the texture of coarse meal.  Add oats and use your hands to squeeze the mixture into large moist clumps.  Put bowl in freezer to chill.
Peel and cut apples.  Toss apples with lemon juice, cinnamon, and remaining 3/4c sugar. Put apples in a 2qt baking dish and sprinkle with the topping mixture.
Put baking dish on a cookie sheet and bake until golden and bubbling 60-75min.
Let cool 10 min, then serve hot with vanilla ice cream.