1. The apples. Our old-fashioned Johnathans are quite possibly the very best option, but since you don't have them, pick your apple. There is a nice broad selection. Ambrosias, Johnathans, Granny Smiths, Braeburns, these would all make nice additions to a lovely pie or cobbler. Red delicious in their current form typically would be less desirable, however, the ones we grow don't have that watery grainy flavorless composition that came along with the dark, thick skins on the modern varieties. They lost something along the way with the attempt to improve that apple.
2. Peel and slice them. I suggest using one of these coring/slicing tools rather than the spiral cutting machine, but that is just my opinion. Cut enough apples to fill the pan you want to use for the cobbler to the rim. They shrink while they cook.
3. In a big stainless steel pot over medium heat, toss in the apples, 1/4 c Parkay fat free butter SPRAY (not the other stuff - this is made with buttermilk), 1/2 cup of dark brown sugar, 1 Tbsp Cinnamon, and 2 Tbsp apple cider vinegar. Once the apples have cooked for about ten minutes, sprinkle 1/8-1/4 cup of whole wheat flour in the pot and stir until it thickens. Not too long, we aren't making mush here.
4. Dump the apples into your baking dish, rinse out the big steel pot, and mix together (this is an attempt to measure, just like above) equal parts of whole wheat flour and oats, 1/2 part of brown sugar, and 1/3-1/2 part of Parkay fat free butter SPRAY, along with 1 Tbsp cinnamon and any other spices you want in there as well. Add topping, bake at 350 for 20-25 minutes. Enjoy with fat free canned whipped topping, or whatever else you like with your cobbler.
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