APPLE COBBLER WITH APPLE BUTTER

I love the beginning of fall when apples start appearing at the farmer’s market. Ask for “dents” which have some soft spots but are cheaper and still perfectly good to use. I like to use a couple different varieties when making cobblers. If you have some leftover you can make apple butter or have a snack.

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ingredients

For the cobbler

• ¼ stick of unsalted butter

• 1 tablespoon fresh lemon juice 

• 2 tablespoons all-purpose flour 

• Pinch kosher salt 

• 1/4 cup packed light-brown sugar 

• ½ vanilla bean, seeds scraped 

• ½ of jar of prepared apple butter

• 1½ pounds baking apples (3-4) peeled, cored, and cut into eighths

For the topping

• 1 package Buttermilk Kitchen OG biscuit mix

  5 oz unsalted butter, cold and grated

  1 cup full fat buttermilk

  1-2 tablespoons heavy cream for brushing the tops of the biscuits

  1 tablespoon raw sugar for garnish

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Makes 4-6 servings

Pre-heat oven to 350 degrees 

Melt the butter over medium-high heat in a saucepan.  Add the lemon juice, flour, salt, brown sugar, vanilla-bean seeds and apple butter, stir until combined.  Add the apples, cover, and continue to cook over low heat until the apples slightly soften (3-5 minutes) stirring. 

Empty the biscuit mix into a large bowl.  Add the grated butter and continue to fold into the flour mix with your hands until the mixture resembles sand.  Add buttermilk and continue to mix with your hands until dough comes together into a large ball (should be soft and sticky). 

Pour the apple mixture into an 9” round pie dish and top with 4-5 equal portions of the biscuit dough.   Brush dough with the heavy cream and sprinkle with the raw sugar.  

Bake cobbler on the middle rack directly over a baking sheet until topping is golden brown and juices are bubbling, about 50-60 minutes. If the topping is browning too quickly, cover loosely with foil.