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Apple Butter Cobbler

FruitOvenDiner-Style

Time: 1 hour 20 minutes

Yield: 8 servings

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About

'Tis the season and when it's here, you must take full advantage! Apple season comes only once a year, and therefore calls for a delicious Apple Butter Cobbler that will quickly become an apple-lover's favorite. Loaded with fresh-from-the-orchard tart Granny Smith and sweet Honeycrisp apples, along with some smooth apple butter, all seasoned with fall spices and topped with homemade drop biscuits, this fall-is-in-the-air treasure is baked to a golden-brown perfection. Start looking forward to fall (or just go to the grocery store to fulfill your urge now) and when you are able, bake up some beloved, pined-for Apple Butter Cobbler. It's truly the most wonderful time of the year!

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Ingredients

  • For the filling:
  • 2 pounds Granny Smith apples, peeled and cut into 1/2-inch-thick wedges
  • 2 pounds Honeycrisp or Gala apples, peeled and cut into 1/2-inch-thick wedges
  • 1 1/4 cups light brown sugar, packed
  • 5 tablespoons all-purpose flour
  • 4 tablespoons butter
  • 1 cup apple butter
  • 1 teaspoon lemon zest
  • 2 tablespoons lemon juice, freshly squeezed
  • 1/2 teaspoon salt
  • For the biscuits:
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/4 cup granulated sugar, divided
  • 10 tablespoons butter, cold and cut into small cubes, plus 2 tablespoons, melted
  • 1 cup whole milk

Directions

Step 1 -Preheat the oven to 425 degrees F.

Step 2 -In a large bowl, add the Granny Smith apples, the Honeycrisp apples, the brown sugar, and 5 tablespoons of the flour and toss to combine.

Step 3 -Melt 4 tablespoons of the butter in a 12-inch cast-iron skillet over medium-high heat.

Step 4 -Add the apple mixture to the skillet and cook, stirring often, until the apples are almost tender and the syrup thickens, about 10 minutes.

Step 5 -Transfer the apple mixture away from the heat.

Step 6 -Add the apple butter, the lemon zest, the lemon juice, and 1/2 teaspoon of the salt to the apple mixture and stir to combine.

Step 7 -Place a baking sheet onto the lower oven rack to catch any drips, then bake the cobbler filling for 15 minutes.

Step 8 -In a large bowl, whisk the remaining flour, the baking powder, the remaining salt, and 3 tablespoons of the sugar together.

Step 9 -Use a pastry blender or a fork to cut 10 tablespoons of the cold butter into the flour mixture until the texture resembles coarse meal with some pea-size pieces.

Step 10 -Stir the milk into the flour mixture with a fork until the mixture is evenly moistened.

Step 11 -Transfer the cobbler filling to a wire rack. Scoop the flour mixture into 8 mounds and place them about 2-inches apart on the top of the cobbler filling.

Step 12 -Brush the dough mounds with the remaining melted butter and sprinkle with the remaining sugar.

Step 13 -Bake the cobbler until the biscuits are golden-brown and the cobbler is bubbly, about 18-20 minutes.

Step 14 - Transfer the cobbler to a wire rack and let it stand for 20 minutes.

Step 15 -Serve warm.

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