Apple Cobbler

Modified from Mom Weber and Better Homes and Gardens

Filling

12 cups, sliced, cored and peeled apples

2/3 cup sugar (you could as much as double this, but I don't think you need especially with the sweet topping)

6 tbsp water

2 tbsp lemon juice

4 tbsp cold water

2 tbsp cornstarch

1 box yellow cake mix (15.25 oz, so like Betty Crocker)

butter to coat topping (I used about 3 sticks)

Preheat to 375.

Cook filing, except the water and cornstarch, until boiling, then reduce heat. Simmer, covered, for 5 minutes or until almost tender (I didn't cover it). Mix cold water and cornstarch and then add to cooked mixture. Cook and stir until thickened and bubbly.

Put filling in the bottom of two 8 by 8 pans (lightly greased). Top each with half of the cake mix.

Then slice butter into "pats" and cover the top - you don't need to completely cover, but you want a lot as this will melt and create the topping. I used about a stick and half per pan.

Bake for 45-60 minutes.

***You could use two cans of apple pie filling instead. You can use any pie filling you want - my MIL usually did cherry.

Also if you used Jiffy mix (which is 9 oz), you could do just one pan. I also think that if you used a 13 by 9 pan, you could this entire recipe in one pan. I plan to try that next time.