For a change instead of my husband asking me to make an Apple Pie, he asked me instead to make an apple cobbler. I had never made an apple cobbler, a peach cobbler yes, but not apple, so in looking through my many cookbooks, I found quite a few recipes, but not that had everything that I wanted, so I combined 2 recipes and came up with this version, and like Mikey he LIKED IT. He likes everything. Smile. So I have been making it this way every since.
1Preheat oven to 350 degrees F. Wash peel core & slice apples into thin slices, and put in a large bowl. Mix both sugars and flour in a separate bowl, add spices and stir to blend completely. Then pour over apples and toss to coat completely, then add lemon juice, and toss again, and set aside.
2Spray a 9X13 X2 inch lasagna style pan with cooking spray. Roll our crust and cut into large wide strips to fit bottom of pan. (WILL NOT COVER ENTIRE BOTTOM) Add half of prepared apples to crust.Dot with half of butter. Next roll out remaining pie crust, and cut same as first crust and place over apples. Add remaining apples, and dot with remaining butter. In a medium size bowl mix flour sugar, salt, baking powder. Beat eggs with cooled butter, and pour into flour mixture. Stir till well mixed, dough will be stiff. Drop by spoonsfuls over entire surface of apples. Mixture will basically cover entire surface of apples, filling in empty spaces as it cooks. Top with turbinado sugar if desired. Place in oven and bake for 55 minutes to an hour. or until golden brown and bubbly on top and along sides.
3NOTE: Turbinado is a raw cane sugar, (known as sugar in the raw) is light brown/white in color and is often used by food stylist styling cookies, and pies. It can be found in most larger supermarkets in the baking isle. I found mine at Wal Mart.