Apple Cobbler
Serves: 2
Dallas Effertz
1 January 1970
Based on User reviews:
49
Spice
34
Sweetness
44
Sourness
38
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1 cup
Golden Raisins1 cup
Calvados1590 g
Gala Apple (7 to 8)1.5 tbsps
Lemon Juice (fresh)3 cup
Granulated Sugar1.5 cups
All-Purpose Flour2 tsps
Baking Powder1 tsp
Salt1.5 tbsps
Turbinado SugarDirections:
1
Simmer raisins and Calvados in a small saucepan over medium heat until liquid is reduced to 3 tablespoons, about 4 minutes
2
Remove from heat and let macerate, covered, 30 minutes
3
Meanwhile, preheat oven to 425°F with rack in middle
4
While raisins macerate, peel and core apples, then cut into 1-inch pieces
5
Toss with lemon juice
6
Melt butter in skillet and sprinkle granulated sugar evenly over it
7
Add apples along with raisins and Calvados (skillet will be full)
8
Cook apples over medium-high heat, without stirring, until juices are deep golden and bubbling, 18 to 23 minutes (don't worry if juices color unevenly)
9
Transfer skillet to oven and bake, uncovered, 20 minutes
10
Simmer raisins and Calvados in a small saucepan over medium heat until liquid is reduced to 3 tablespoons, about 4 minutes
11
Remove from heat and let macerate, covered, 30 minutes
12
Meanwhile, preheat oven to 425°F with rack in middle
13
While raisins macerate, peel and core apples, then cut into 1-inch pieces
14
Toss with lemon juice
15
Melt butter in skillet and sprinkle granulated sugar evenly over it
16
Add apples along with raisins and Calvados (skillet will be full)
17
Cook apples over medium-high heat, without stirring, until juices are deep golden and bubbling, 18 to 23 minutes (don't worry if juices color unevenly)
18
Transfer skillet to oven and bake, uncovered, 20 minutes
19
Make biscuit topping while apples bake: Stir together flour, baking powder, and salt, then add 3/4 cup cream and stir just until a dough forms
20
Gather dough into a ball and transfer to a lightly floured surface
21
Gently knead 6 times, then pat dough into an 8-inch round
22
Cut out as many rounds as possible with lightly floured cutter
23
Gather scraps and pat out, then cut out more rounds
24
(You will have about 12
25
) Stir together flour, baking powder, and salt, then add 3/4 cup cream and stir just until a dough forms
26
Gather dough into a ball and transfer to a lightly floured surface
27
Gently knead 6 times, then pat dough into an 8-inch round
28
Cut out as many rounds as possible with lightly floured cutter
29
Gather scraps and pat out, then cut out more rounds
30
(You will have about 12
31
) Assemble and bake cobbler: Arrange biscuits on apples about 1/2 inch apart and brush tops with remaining tablespoon cream
32
Sprinkle with turbinado sugar and bake until biscuits are puffed and golden, about 15 minutes
33
Cool in skillet 20 minutes before serving
34
Arrange biscuits on apples about 1/2 inch apart and brush tops with remaining tablespoon cream
35
Sprinkle with turbinado sugar and bake until biscuits are puffed and golden, about 15 minutes
36
Cool in skillet 20 minutes before serving