Apple CobblerBy Chatelaine
This dessert features a sweet filling with a delectable biscuit topping. Fun fact: traditionally, the biscuits were placed on the fruit in small rounds, which made it look like cobblestones.
- 3 Cortland apples , peeled, cut into 1/2-in. thick slices (about 4 cups)
- 3 Granny Smith apples , peeled, cut into 1/2-in. thick slices (about 4 cups)
- 1/4 cup granulated sugar
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/8 tsp nutmeg , (optional)
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup 2% milk
- 1/3 cup unsalted butter , melted
Toss apples with sugar, cinnamon, salt and nutmeg in a large bowl. Transfer to an 8 × 8-in. baking dish.
For biscuit topping:
1. Position rack in centre of oven, then preheat to 350F.
2. Whisk flour with sugar, baking powder and salt in a medium bowl. Pour in milk and butter, then stir until just combined.
3. Dollop large spoonfuls of batter over apple filling in prepared baking dish. Flatten biscuits slightly, without fully covering all of the filling.
4. Bake until topping is golden and apples are tender, about 40 min. If biscuit is browning too quickly, cover with foil after 30 min. Let cool slightly. Serve warm with ice cream, vanilla pudding or whipped cream, if desired.
Nutrition (per serving)
- 4 g,
- 51 g,
- 9 g,
- 2 g,
- 265 mg.
- Good source of