Classic Apple Cobbler
- 2 1/2 lb. Granny Smith Apples (about 5 large) peeled and cut into 1/2" thick wedges
- 2 1/2 lb. braeburn apples (about 5 large) peeled and cut into 1/2" thick wedges
- 1 1/4 C. firmly packed light brown sugar
- 4 T. AP flour
- 6 T. salted butter, divided
- 2 C. self rising soft wheat flour
- 3 T. granulated sugar, divided
- 1/2 C. cold salted butter, cut into small cubes
- 1 t. lemon zest plus 2 T. fresh lemon juice
- 3/4 t. ground cinnamon
- 1/2 t. salt
- 3/4 - 1 C. cold heavy cream, divided
- Vanilla Ice Cream
1. Preheat oven to 425 degrees. Toss together apples, brown sugar, and AP flour in a large bowl. Melt 4 T. of the butter in a large skillet over medium-high. Add apple mixture, and cook, stirring often, until apples are tender and syrup thickens, 20-25 minutes.
2. Meanwhile, stir together self rising flour and 2 T. of the granulated sugar in a large bowl. Cut 1/2 C. cold butter cubes into self rising flour mixture with a pastry blender or fork until mixture is crumbly and resembles small peas: freeze 10 minutes.
3. Remove apples from heat; stir in lemon zest and juice, cinnamon, and salt. Spoon apple mixture into lightly greased 8" square baking dish. Bake in a preheated oven 15 minutes, placing a baking dish on oven rack directly below dish to catch any drips.
4. Meanwhile, make a well in center of flour mixture. Add 3/4 C. cream, stir until dough just comes together, adding additional cream up to 1 cuo, 1 T. at a time, if needed. Turn dough out onto a lightly floured surface, and knead lightly 3-4 times. Roll or pat dough to 1" thickness. cut with a 2 1/2" round cutter; re-roll scraps once, and repeat process to make 9 biscuits.
5. Place biscuits on top of hot apple mixture in baking dish. Melt remaining 2 T. butter, and brush over biscuits. Sprinkle biscuits with remaining 1 T. granulated sugar. Return cobbler to oven, and bake until biscuits are golden and done, 15-17 minutes. Cool 30 minutes, top servings with ice cream.