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WisconsinMike

Classic Apple Cobbler

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Classic Apple Cobbler 0 Picture

Ingredients

  • 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

Details

Preparation

Step 1

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.

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