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Apple Cobbler with Biscuit Topping




Source of Recipe


Internet


List of Ingredients




3 cups all-purpose flour
1 Tbsp. granulated sugar
1 Tbsp. baking powder
¾ tsp. salt
1 cup unsalted butter, cut up
1½ cups coarsely shredded white cheddar cheese (6 ounces)
1 cup buttermilk
¼ cup unsalted butter
3 inches stick cinnamon
1 tsp. finely shredded lemon peel
10 large Granny Smith apples, peeled, cored, and thinly sliced (10 cups)
¾ cup golden raisins
¾ cup packed brown sugar
2 Tbsp. all-purpose flour
¼ cup granulated sugar
Vanilla ice cream, optional


Recipe



In a large bowl combine 3 cups flour, 1 tablespoon granulated sugar, baking powder, and salt. Use your fingertips or a pastry blender to cut 1 cup butter into the flour mixture until the mixture resembles coarse meal. Add cheese; toss to combine. Gradually stir in buttermilk until dough just comes together. If desired, wrap in plastic wrap and chill until ready to use.

In a very large skillet, melt ¼ cup butter. Add cinnamon stick and lemon peel; stir to combine. Add apples and raisins; stir to coat in butter. Add brown sugar and 2 tablespoons flour. Cook over medium heat, stirring frequently, until syrup mixture just begins to bubble. Transfer apple mixture to a 13x9x2-inch baking dish. Remove cinnamon stick.

Drop biscuit dough by tablespoons over the apples, covering apples completely. Sprinkle ¼ cup granulated sugar over the top. Bake in a 375° oven for 45 minutes or until the top is golden brown and a toothpick inserted into center biscuit comes out clean. Serve warm or at room temperature with vanilla ice cream, if desired. Makes 12 servings.