From "Recipes from a Small Island," by Linda & Martha Greenlaw... Linda Greenlaw is the author of a few books about spending her life fishing for lobster and swordfish and generally being a total awesome bad-ass. I read the lobster one on vacation and loved it, and J. bought this cookbook for me in Bar Harbor. She and her mom wrote it together, and it has stories behind each recipe, and it's almost as awesome as she is.
3/4 c sugar (I used less the second time and was still good)
2 T flour
1/2 t cinnamon
1/4 t salt
2 lb. tart, firm apples cored, peeled and thinly sliced (about 5 cups)
1 T unsalted butter, cut into pieces
1 c sifted flour
1 T sugar
1 1/2 t baking powder
2 T unsalted butter, cut into pieces
1/2 c milk
1. Preheat oven to 400.
2. Make filling. In a large bowl, mix together the sugar, flour, cinnamon, and salt. Add the apples and toss to coat with sugar mixture. Sprinkle 1/4 c water over apples and transfer to a 2 1/2 quoart casserole dish.
3. Dot the apples with the butter, cover with foil, and bake for 15 minutes.
4. Meanwhile, make the toping. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the butter and using a fork, pastry blender, or your fingers, work until the mixture resembles coarse crumbs. Add the milk all at once and stir until smooth.
5. Remove the casserole from the oven, remove and discard the foil, and drop the topping batter by spoonfuls on top of the apples to cover.
6. Return to the oven and make for 25 to 30 minutes longer, or until the topping is lightly browned and firm and the filling is bubbling.