Apple and dried cherry cobbler with buttermilk biscuits
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | larges | Ida red apples peeled; cored and sliced |
| ½ | cup | Light brown sugar; (up to 3/4) |
| 3 | tablespoons | Flour |
| 1 | teaspoon | Cinnamon |
| ¼ | teaspoon | Ground cloves |
| Freshly grated nutmeg | ||
| 1½ | cup | Dried cherries |
| 2 | tablespoons | Fresh squeezed lemon juice |
| 1½ | teaspoon | Grated lemon peel |
| 3 | tablespoons | Unsalted butter; cut into bits |
| 2 | cups | Flour |
| 1 | tablespoon | Sugar |
| 2½ | teaspoon | Baking powder |
| ½ | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| 4 | tablespoons | Cold unsalted butter; cut into bits |
| 2 | tablespoons | Cold vegetable shortening; cut into bits |
| 1 | cup | Heavy cream; plus 2 tablespoons |
| Cinnamon sugar; for sprinkling | ||
Directions
FILLING
BISCUIT TOPPING
Heat oven to 375 degrees..
In a bowl, combine apples, sugar, flour, spices to taste, cherries, lemon juice and peel, and butter. Toss to mix; transfer to a buttered deep round baking dish.
Into a bowl, sift together flour, sugar, baking powder, soda and salt. Add butter and shortening and blend with your fingertips or pastry blender until it resembles coarse meal. Add 1 cup of the cream, stirring until dough forms a ball. Be careful not to overwork dough. On a lightly floured surface, turn out dough and pat into a ½-inch thick round. Use a 2 to 2½-inch biscuit cutter to stamp out rounds. Gather scraps into a round and stamp out more rounds.
Arrange rounds, lightly touching one another, on top of apple filling so they form one continuous layer. Brush tops with remaining 2 tablespoons heavy cream and sprinkle with cinnamon sugar to taste. Bake cobbler in middle of oven 35 to 40 minutes, or until filling is bubbling and dough is pale golden.
Yield: 10 to 12 servings
Notes: Thanksgiving Special with Drew Nieporent Recipe by: TVFN Show #TGSP94
Posted to MC-Recipe Digest V1 #921 by Sue <suechef@...> on Nov 23, 1997