Day number 2 of this 100-day biscuit challenge. I love pies and cobbler but I am of the school that the more crust the better, so always opt for a good cobbler. I honestly have been thinking about this cobbler for years but I sort of dismissed it as one of my crazy ideas. However, I couldn’t get the idea out of my head. Cobblers are one of those simple pleasures in life.
I wish I had one of those stories about growing up with cobblers. But my family wasn’t big on cobblers or pies. But after having kids that all changed.
So when the kids wanted to make a pie for my mother for Mother’s day- I was all in! My mom is a big fan of biscuits however she isn’t usually a fan of apple pie so this was a high stake experiment. Because being an extra Jamaican mom holding back an opinion isn’t her first thought. She is brutally honest but in life, you need that- especially when making recipes for other people. I actually use my mom as a tester for recipes that I’m not too sure about. She is that person that will unapologetically give you a thumbs up or a thumbs down.
So with all that said and done there is nothing more fun than watching your friends and family enjoy the results of your recipe making.
Making a cobbler isn’t that high stakes like most desserts. That might be why I tend to lean more towards cobblers and pies rather than other baked goods.
TIPS FOR PERFECT COBBLER MAKING:
- Taste the fruit and adjust the sugar. If the apples are extra tart add some more sugar.
- If you like smaller chunks of fruit cut them into cubes.
- For the perfect flaky crust- keep the dough in the fridge why you prepare the fruits.
- Brown butter and vanilla bean add complexity to the apple filling in this cobbler.
The aroma that came from my oven really should be a scented candle. I would buy it in bulk.
I used brown butter inside the cobbler and also on the crust. I love baking with brown butter- Remember that Banana bread that lives in my dreams? Brwon butter is the key to making everything better.
I hope you enjoy this cobbler as much as my mom and kids did. I had to make another one just last night. And I have a sneaking suspicion that it won’t be the last one this month. Because when the sauce mixed in with the ice cream seeps into the biscuit…OMG you will understand the levels!!!
Peace and much love,
Easy Apple Cobbler Buttermilk Biscuit is the perfect low-risk dessert that has the maximum pay off.
- 4 Lbs Granny Smith and Honeycrisp apples, sliced into 1/4 inch wedges (2 lbs of each)
- 1/4 Cup Packed brown sugar
- 1/4 Cup Granulated sugar
- 1 Tablespoon All-purpose flour
- 1/2 Teaspoon Nutmeg
- 1/2 Teaspoon Cinnamon
- 6 Tablespoon Butter
- 1/2 Teaspoon Kosher salt
- Juice of a lemon
- 1 Vanilla Bean (or 2 teaspoon vanilla)
- 2 1/2 Cup All purpose flour
- 1/4 Cup Sugar
- 1 Cup Buttermilk
- 2 Tablespoon Baking Powder
- 8 Tablespoon Unsalted Butter
Preheat oven to 425. Sift flour, baking powder, sugar and salt into a large mixing bowl. Transfer to a food processor. Cut frozen butter into cubes and add to flour, then pulse 6 or 7 times until it looks like a loose crumble. Place the dough back in the bowl, add buttermilk and stir with a spatula until it forms a rough ball (don’t worry if it is a little sticky).
Turn the dough out onto a floured surface and roll it into a rough rectangle, about an inch thick. Fold it over and gently roll it down again. Repeat 6 times. Form a circle to match skillet.
NOTE: If you don't have a food processor, you can cut butter into flour in the mixing bowl using a grater, fork or a pastry cutter.
Preheat oven to 425 degrees.
Melt 1/2 stick butter in a small saucepan over medium-low heat and cook, swirling the pan occasionally, until butter is golden brown and fragrant, about 7-8 minutes; set aside and allow to cool.
Toss together apples and lemon juice in a large bowl. Sprinkle on the flour, salt, granulated sugar, brown sugar, and vanilla bean seeds in another bowl, breaking up clumps and combining with a fork or fingers. Add browned butter to apples. Pour the mixture into the skillet with the butter and toss to evenly coat.
Place the biscuit over the apples. Using a sharp knife, cut the biscuits into large squares. Brush with the brown butter and sprinkle with coarse sugar. Place the skillet on a baking sheet and bake for 18 minutes.
Lower the oven temp. to 375 and Bake until topping is golden brown and juices are bubbling. Approximately 55 to 65 minutes. If topping is browning too quickly, cover loosely with foil. Let cool for about 20 minutes.
Serve with vanilla ice cream.