Enjoy the taste of sweet apples, raisin, and cinnamon by serving this cobbler warm with a scoop of ice cream.
Apple Cobbler with Cinnamon-Raisin Biscuits
Makes 6 servings
Write a review
- 2 cups all-purpose flour
- 1 cup plus 2 tablespoons granulated sugar, divided
- 2 teaspoons ground cinnamon, divided
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup butter, cut into ½-inch pieces
- ¾ cup plus 2 tablespoons buttermilk, divided
- ½ cup raisins
- 2 tablespoons turbinado sugar
- 2 tablespoons cornstarch
- ¼ teaspoon ground allspice
- 4 Gala apples, peeled and sliced ½ inch thick
- 2 Granny Smith apples, peeled and sliced ½ inch thick
- Preheat oven to 400°. Line a baking sheet with parchment paper. Spray a 13x9-inch baking dish with nonstick cooking spray.
- In a medium bowl, whisk together flour, 2 tablespoons granulated sugar, 1 teaspoon cinnamon, baking powder, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in ¾ cup buttermilk and raisins just until combined.
- On a lightly floured surface, knead dough just until it comes together (dough will be sticky). Roll dough to 1-inch thickness, and using a 3½-inch round cutter, cut 6 dough rounds, rerolling scraps as necessary. Place on prepared baking sheet; brush with remaining 2 tablespoons buttermilk, and sprinkle with turbinado sugar. Bake for 6 minutes, and remove from oven. Reduce oven temperature to 375°.
- In a large bowl, whisk together, cornstarch, allspice, remaining 1 cup granulated sugar, and remaining 1 teaspoon cinnamon. Stir apples into sugar mixture. Spoon into prepared baking dish, and top with partially baked biscuits.
- Bake for 20 minutes or until biscuits are golden brown and apples are tender, covering with aluminum foil if necessary to prevent excess browning.
Paula Deen Magazine https://www.pauladeenmagazine.com/