- Use fruit at the peak of ripeness
- Peel and slice fruit
- Measure out ingredients and set aside
- 1/2 cup golden raisins
- 4 TBL Butter
- 3 1/2 pounds Gala apples (7 to 8)
- 1/2 stick unsalted butter
- 3/4 cup granulated sugar
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 tsp corn starch
- 1 TBL cinnamon
- 1/2 tsp salt
- 1/4 C heavy cream
- 1/2 C whole milk
- 1 egg
- Juice and zest from two lemons
- 2 TBL Turbinado sugar for garnish
STEP BY STEP
- Preheat oven to 475º
- Simmer raisins and butter in a small saucepan over medium heat for about 4 minutes.
- Remove from heat and set aside to macerate, covered, 30 minutes.
- While raisins macerate, peel and core apples, then cut into 1-inch pieces or thin slices
- Toss apples with lemon juice.
- Spread softened butter in cast iron skillet and sprinkle granulated sugar evenly over it. Put excess into your mixing bowl
- Cook apples over medium-high heat, without stirring, until juices are deep golden and bubbling, 18 to 23 minutes (don’t worry if juices color unevenly).
- Combine apples and raisins and butter (skillet will be full).
SEE BELOW FOR AN ALTERNATE BISQUICK CRUST
- Stir together flour, sugar, cinnamon, corn starch, baking powder, and salt
- Add cream, egg, milk, and lemon – stir just until a dough forms.
- Gather dough into a ball and transfer to a lightly floured surface.
- Gently knead 6 times, then pat dough into an 8-inch round.
- Cut out as many rounds as possible with lightly floured cutter.
- Gather scraps and pat out, then cut out more rounds. (You will have about 12)
- Don’t re-press more than once because dough will begin to get tough
- Arrange biscuits on apples about 1/2 inch apart and brush tops with remaining tablespoon cream
- Sprinkle with Turbinado sugar
- Bake at 375° for about 35 minutes until biscuits are puffed and golden, about 18-20 minutes
OH, ONE MORE THING . . .
The cobbler takes its name from the biscuit dough crust on top – it is rough looking or ‘cobbled.’ It originated in the U.S. sometime in the early to mid 19th century.
- For best results, use a well-seasoned 10-inch cast-iron skillet; and a 2 1/4-inch round cookie cutter
- Accompaniment: heavy cream or ice cream
- Like a classic tarte Tatin, this cobbler begins with apples being caramelized in a rich mix of butter and sugar, but we’ve upped the ante by adding raisins.
- Tender biscuit rounds take the place of traditional pastry to create a true home-style dessert.
- Cooks’ notes: Cobbler is best when freshly made but can be baked 3 hours ahead and reheated in a 350°F oven.
- Add egg, sugar, and flour mixed together into your blueberries to create kind of a custard
- ALTERNATE CRUST: Create a thick batter using the drop biscuit recipe from the Bisquick box, but add an extra 2 TBL of sugar to the box recipe. Drizzle over top in place of circle toppings. Then jump to Step 17.