Apple Cobbler with Dropped Cheddar Biscuit Topping

Apple Cobbler with Dropped Cheddar Biscuit Topping

Created by David Page and Barbara Shinn, adapted from their book Recipes from Home

Cheddar cheese drop biscuits add a tasty twist to a traditional dessert.

Makes 8 servings

3/4 cup packed light brown sugar
1 teaspoon freshly grated lemon peel
1/2 teaspoon cinnamon
4 tablespoons butter
10 Granny Smith apples , peeled, cored, and thinly sliced
3 cups flour
1/4 cup plus 1 tablespoon sugar
1 tablespoon baking powder
3/4 teaspoon salt
3/4 cup cold butter, cut into pieces
1 1/2 cups coarsely shredded sharp Cheddar cheese
1 cup buttermilk

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

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.