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
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.