Apple Cobbler

Crust: 1 1/2 cup flour, 1/2 cup milk, 1/3 cup shortening, 1 teas baking powder and 1/4 teas salt.
Combine the flour, shortening, baking powder and salt. Using a pastry blender, mix until shortening is all cut in and the flour resembles crumbs. Add the milk and mix.
Roll out onto floured wax paper to about 1/2″ thick. Set aside
Melt 1 stick butter in a 8x12x2 in baking pan.
Mix 2 1/2 cups apples or peaches if you prefer, 1 teas nutmeg and 1 teas cinnamon.
Place the fruit over the dough, spreading till it covers the dough within about 1″ from the edge. Roll up beginning with the long side, jelly roll side. Cut into 3/4″ slices and place each slice in the baking pan which you have melted the butter. Bring 2 cups water with 2 cups sugar to a boil. Pour boiling mixture over rolls and bake at 350 for almost an hour, or until golden brown and bubbly.