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!
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.
