Apple Cobbler

Apple cobbler is apple pie without the crust. The fall season is a good time for making apple cobbler because apples are abundant and is much easier to make than a pie. Filling this cobbler only takes minutes, and the sweet-warm cinnamon smell perfumes the kitchen while baking. Nothing is better than a piece of apple cobber on a chilly fall evening.
Ingredients:
6 small of tart baking apples, peeled, cored, and sliced into 1/4 inch thick pieces
2 tbsp lemon juice
1/2 cup sugar
2 tbs cornstarch
1 tsp cinnamon
1 tsp vanilla
1/4 tsp nutmeg
A pinch of salt
2 tbsp butter
1 cup baking mix*
1/4 cup oats (optional)
1/4 cup brown sugar
1/4 cup cold butter cut in cubes
Directions:
In a cast iron pan or casserole pan, mix apples, lemon juice, cornstarch, sugar, cinnamon, nutmeg and vanilla until combined.

Partialy cook for a few minutes. Dot with butter.

In a mixing bowl, place baking mix, oats, brown sugar. Using pastry cutter to cut in cold butter until the mixture becomes a course meal or a size of  a pea. Pour on top of apples.

Bake in preheated oven set to 350° for 40 minutes or until the top is golden brown. Serve with a scoop of vanilla ice cream.

*Any store bought baking mix is fine or add 1 tsp baking powder and 1/4 tsp baking soda to 1 cup of flour. I make this recipe for a basic filling for apple pie, tart tartan.  the topping can be changed to suit your mood either you like the crumble topping or more like cake topping.
Cake topping:
1 cup cake mix
1/4 cup sugar
1/3 cup milk
1/4 cup butter
1egg, beaten
Mix eggs, sugar, milk until combine. whisk in flour . Pour on top of apple and dot with butter.