Apple Cobbler with Cinnamon-Raisin Biscuits


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
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  1. 2 cups all-purpose flour
  2. 1 cup plus 2 tablespoons granulated sugar, divided
  3. 2 teaspoons ground cinnamon, divided
  4. 1½ teaspoons baking powder
  5. ½ teaspoon salt
  6. ½ cup butter, cut into ½-inch pieces
  7. ¾ cup plus 2 tablespoons buttermilk, divided
  8. ½ cup raisins
  9. 2 tablespoons turbinado sugar
  10. 2 tablespoons cornstarch
  11. ¼ teaspoon ground allspice
  12. 4 Gala apples, peeled and sliced ½ inch thick
  13. 2 Granny Smith apples, peeled and sliced ½ inch thick
  1. Preheat oven to 400°. Line a baking sheet with parchment paper. Spray a 13x9-inch baking dish with nonstick cooking spray.
  2. 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.
  3. 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°.
  4. 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.
  5. 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