Oatmeal Muffin Apple Cobbler

I adapted a recipe I found while searching Apple Recipes on Southern Living. I had all the ingredients on hand, so this was an easy choice. With the abundance of delicious apples in the fall, I can't help that I love baking with apples.

Ingredients
3 large Granny Smith apples, peeled and sliced (about 1 1/2 pounds)* I used Gala apples. 
1 cup firmly packed light brown sugar
2 tablespoons all-purpose flour
1/4 cup butter
3 large pears, peeled and sliced (about 1 1/2 pounds) I used a different variety of apples... Honeycrisp. 
Oatmeal Muffin Batter
3/4 cup all-purpose flour
1 cup uncooked regular oats
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup milk
3 tablespoons butter, melted
1 large egg, lightly beaten

Prepare the Oatmeal Muffin batter as follows. Combine the ¾ cup flour, the oats, sugar, baking powder, and salt in a large mixing bowl; make a well in center of mixture. Stir together milk, melted butter, and lightly beaten egg; add to dry ingredients, and stir just until moistened. Set aside.

Combine apples, brown sugar, and 2 tablespoons of  in a large bowl, stirring to coat apples.

Melt butter in a large skillet over medium-high heat. Add apple mixture; bring to a boil, and cook, stirring often, 10 minutes. Add pears to skillet, and cook, stirring often, 5 minutes. Spoon hot fruit mixture into a lightly greased 10-inch (8-cup) deep-dish pie plate or shallow 2-quart baking dish. Spoon Oatmeal Muffin Batter evenly over fruit mixture.

Bake at 425° for 20 to 25 minutes or until crust is golden brown. Garnish with pecans, if desired.

Look at this little sous chef.
She fell asleep on the job. 

*2 (21-ounce) cans apple pie filling can be substituted for apples and pears. Omit brown sugar and flour. Melt butter in a large skillet over medium-high heat. Add pie filling, and bring to a boil; remove from heat. Proceed with recipe as directed.

Yum! Enjoy!
(I wish I had had whipped cream on hand, too).