Apple Cobbler with Dropped Cheddar Biscuit Topping

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Preheat oven to 375°. In a large bowl, mix brown sugar, lemon peel and cinnamon.

In a 12-inch skillet, melt 2 tablespoons butter over medium-high heat. Add half the Apples; cook, stirring, 5 minutes, until tender. Gently stir into Sugar mixture. Repeat process with remaining 2 tablespoons butter and Apples. Transfer filling to a 13" x 9" baking dish; cover and keep warm.

In a large bowl, combine flour, 1 tablespoon Sugar, baking powder and salt. With a pastry blender or 2 knives used scissor-fashion, cut in butter until mixture resembles coarse crumbs. Stir in Cheddar and buttermilk. Turn dough onto a work surface (dough will be crumbly). Knead until dough is smooth and holds together.

Uncover filling. Drop dough by walnut-size pieces over Apple mixture to cover; sprinkle with remaining 1/4 cup Sugar. Bake until filling is hot and bubbling and biscuits are golden, 35 to 40 minutes. Let stand 15 minutes before serving. Top with vanilla ice cream.

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