Best Apple Cobbler

I got this recipe from a country cookbook, all though it was originally "The Best Peach Cobbler" I have tweaked it and was able to use it for 5 different types of cobblers. It comes out perfect every time! I've made some pretty bad cobblers , wet and gooey on the bottom and hard and dry on top, but this comes out delicious every time. I think it is the boiling water that does the trick.
Ingredients
Filling
3 pounds tart apples (6 cups) (peeled, cored, sliced)
1/4 cup sugar
1 1/2 Tbsp all purpose flour
1/2 teaspoon cinnamon
4 Tbsp butter
3 Tbsp lemon juice
1 teaspoon vanilla
Crust
1 cup self rising flour (which is 1 cup all purp. flour minus 2 teaspoons of flour plus 1/2 teaspoon salt and 1 1/2 teaspoon baking powder)
1/2 cup milk
3/4 cup sugar
3 Tbsp butter (soft)
Sugar topping - 1/4 cup sugar, 1/8 teaspoon cinnamon, & 1/2 Tbsp cornstarch
*1 cup boiling water
Directions
Set oven to 350
Filling
Fry the apples along with the lemon juice, sugar, cinnamon, and flour in the butter (partially covered and stirring occasionally) for about 10 minutes (tender)
Crust
Pour apples into a well buttered square pan
Beat the sugar and butter, blend in the milk and flour and mix gently
Spread over fruit
Sugar Topping: Combine sugar and corn starch and sprinkle over batter
*Pour BOILING water over top
Bake for 1 hour (browned)
Allow to cool and set for atleast 20 minutes before serving....if you can!

Apple fritters

2 apples diced
1 egg beaten
1/3 cup milk
1 cup flour
¼ teaspoon salt
1 ½ teaspoon baking powder
Oil for frying (375)

Beat egg and milk into dry
Stir in apples
Drop by teaspoons in oil
Fry golden (5 minutes)
Drain and roll in powdered sugar

Yummy……………

Eggplant Parmesan

Ingredients
2 pounds of eggplant (about 2 regular sized)
1 deep dish (pie plate) of 3 eggs beaten with 3 tablespoons of water to loosen up
1 deep dish (pie plate) of plain flour (Hint: use plenty so you wont have to refill!)
1 deep dish(pie plate) of plain or Italian dried bread crumbs (Hint: use plenty so you wont have to refill!)
1 cup Parmesan
olive oil
2 cups spaghetti sauce
2 cups shredded mozzarella
Directions
Slice pieces of eggplant into disks about 1/4 inch thick (leave skin on)
Place the eggplant in a colander in the sink and sprinkle with salt. Cover w/ paper towels and place heavy objects on top to allow the juices to be released, this takes about 30 minutes
Rinse off salt and wipe very dry with paper towels.
Now set up your 3 plates in this order ~flour~egg~bread crumbs~  and then a large tray.
Now dip in flour banging off any excess flour~ then egg allowing any excess to drip off~ then bread crumbs. Line all the pieces up on a tray to dry out a bit while you proceed.

~please see notes below before frying~

Heat up about 11/2-2 inches of olive oil to 325 and fry 2-3 eggplant slices at a time on both sides until golden brown. You may need to replace the oil half way through if it starts to turn dark.
Drain on paper towels
Layer in a lasagna pan: sauce, eggplant, Parmesan, Mozzarella, sauce, eggplant, Parmesan, Mozzarella ending with sauce and mozzarella only.
Bake at 350 covered for 35 - 40 minutes (At this point you can cool and refrigerate the eggplant until later and then just have to proceed with the last steps!)
And then 10 minutes uncovered until golden brown.
Allow the eggplant to sit 15 minutes before cutting into it or else it will ooze out everywhere.

Notes on Frying With Olive Oil:
I use a cast iron dutch oven but a Fry Daddy also works just make sure your pan has atleast 3 inches above the oil line.
Don't over heat the olive oil or else it will burn, 325 is the recommended temperature for frying with olive oil.