From the kitchen of Dianne Simpson
Sauce: Combine in saucepan and heat until sugar dissolves and butter melts. Set aside.
2 cups granulated sugar
¼ teaspoon cinnamon
¼ teaspoon nutmeg
¼ cup butter (no substitutes!)
2 cups water
Peel and cube six large apples (I used Jonagolds, Granny Smith are good too). Soak in water with a little lemon juice so they don’t turn brown.
Dough: Mix together
2 cups all purpose flour
1 teaspoon salt
2 teaspoon baking powder
¾ cup Crisco—cut in to above mixture
½ cup milk—add all at once and stir until moistened
Roll dough out to ¼ inch thick rectangle. Drain and pat apples dry, and spread evenly over dough.
Sprinkle generously with 1 tsp. cinnamon mixed in 1 cup sugar. Roll dough as for cinnamon rolls (starting along long edge and roll over and over). Slice roll into ¾ inch slices and place close together in greased, 9 X13 baking dish or pan. Pour sauce over. Bake at 375°F for 45-60 minutes—you want it to brown nicely. I use a turkey baster to baste early on (until the sauce is too thick).