I used a rectangular 3 qt, deep baking dish, buttered.
Half filled it with sliced apples, about 6 or 8 of them...wasn’t paying attention.
Sprinkled them with about 3-4 TBLS flour & a bit of salt.
Next, they got a thin layer of brown sugar. I do this by eyeball, rather than measured amounts, until it ‘looks right’ from experience.
An even sprinkling of nutmeg, cloves, and cinnamon.
Meanwhile, the bacon was cooking: 8 slices, slit lengthwise into thirds, then sliced crosswise into dices.
When it was ALMOST crisp, it was spread over the top of apples, and a large handful of chopped walnuts & another of chopped pecans went in, and the whole mess mixed thoroughly, then generously dot with butter.
The topping was a double recipe, with a 1/4 cup of the bacon grease substituting for 1/4 cup melted butter, of Fannie Farmer’s Cottage Pudding:
(single recipe)
Bowl 1: sift together: 1 1/2 cup flour; 1/2 cup sugar; 1/2 tsp salt; 1 tsp baking powder
Bowl 2: 1 egg, beaten; 1/2 cup milk; 1/2 cup butter, melted: mix together then add to flour mixture, and gently mix; pour over the apple mixture, and bake in preheated 425F oven about 30 minutes.
The top will be dark golden brown & crisp, but the bottom of the pudding will be thickened, but slightly custardy. Adjusting the baking time & temp can make the entire pudding cake like, if you prefer.
I had the idea to try this because I like apples fried with bacon & sweet onions, served with fried eggs.
Usually, for a cobbler, I use a 2 quart round casserole dish about half full of canned peaches, with all the juice; 3 TBS Minute Tapioca granules, and a single recipe of the pudding batter, but still had fresh apples from our trees that needed to be used or lost.
Mrs AR does most of the cooking, and I do most of the baking & canning.
THANK YOU!! Occasionally I make an apple pie with bacon and cheddar but this recipe sounds better. I’m going to call it ApplegateRanch’s Famous Apple-Bacon Cobbler. LOL!