A Sweet Ending: Classic Apple Cobbler



Around this time of year, nostalgia runs through me every day. The colder temperatures and crispness of the air bring back memories of family gatherings and meals where we gathered around the holiday table to reflect on thankfulness, what the year has provided us, and the memories we’ve made along the years. Each year I look forward to the holiday season and all the traditions that come with it.

Seasonal flavors and smells are one of my favorite parts of the fall season. Cinnamon, clove, pumpkin, and apple all add richness and comfort to the season. Keeping in theme with the traditional, I chose to share a classic fall recipe, apple cobbler. An easy “dump and bake” recipe that always looks more delicious when made perfectly undone. Share this recipe with a group of friends or at your family’s table this fall season. Enjoy.

Serves 6

Ingredients:

2½ lb. Granny Smith apples, peeled and cut into ½-inch thick wedges

2½ lb. Braeburn apples, peeled and cut into ¼-inch thick wedges

1¼ cups firmly packed light brown sugar

4 tablespoons all-purpose flour

6 tablespoons salted butter, divided

2 cups self-rising wheat flour

3 tablespoons granulated sugar, divided

½ cup cold salted butter, cut into small cubes

1 teaspoon lemon zest plus 2 tablespoons fresh lemon juice

¾ teaspoon cinnamon

½ teaspoon salt

¾ cup heavy cream, divided

Vanilla ice cream

Directions

  1. Preheat oven to 425 degrees F. Toss together apples, brown sugar, all-purpose flour in a large mixing bowl. Melt 4 tablespoons of the butter in large skillet over medium-high heat. Add apple mixture and cook, stirring often, until apples are tender and syrup thickens, 20 to 25 minutes.
  2. Meanwhile, stir together self-rising flour and 2 tablespoons of granulated sugar in a large bowl. Cut ½ cup of 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 a lightly greased 2-quart baking dish. Bake in a preheated oven 15 minutes, placing a baking sheet on oven rack directly below dish.
  4. Meanwhile, make a well in center of flour mixture. Add ¾ cup cream; stir until dough comes just together, adding additional as needed up to 1 cup, 1 tablespoon at a time. Turn dough out onto floured counter and knead 3–4 times. Roll or pat dough to 1-inch thickness. Cut with a 2½-inch round cutter; re-roll scraps and repeat to make 9 biscuits.
  5. Place biscuits on top of hot apple mixture in baking dish. Melt remaining 2 tablespoons butter and brush over biscuits. Sprinkle biscuits with remaining 1 tablespoon granulated sugar. Return cobbler to oven, and bake until biscuits are golden brown, 15–17 minutes. Cool 30 minutes; top servings with ice cream.

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