APPLE COBBLER WITH CHEDDAR CHEESE BISCUIT
Delight in our recipe for yummy, gooey Apple Cobbler with Cheddar Cheese Biscuit recipe-a simple-to-make take on an undeniably classic pairing.
Provided by My Food and Family
Categories Recipes
Time 45m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat oven to 375°F.
- Mix water, 2/3 cup sugar, tapioca, cinnamon and nutmeg in large saucepan. Stir in apples. Bring to full boil on medium heat, stirring constantly.
- Spoon into 8-inch square baking dish sprayed with cooking spray; sprinkle with 1/2 cup cheese.
- Combine flour, 2 Tbsp. sugar and baking powder in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Add milk and remaining cheese; stir until mixture forms soft dough. Drop into mounds over apple mixture, using 1/4 cup dough for each mound.
- Bake 25 min. or until apples are tender and biscuit topping is golden brown.
Nutrition Facts : Calories 300, Fat 11 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 30 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 5 g
SAVORY COBBLER WITH CHEDDAR BISCUIT TOPPING
Why should summer fruits have all the fun? A bounty of seasonal vegetables are baked under a blanket of biscuits, making the perfect dish for meatless Monday or to accompany meat or fish off the grill.
Provided by Food Network Kitchen
Time 2h15m
Yield 10 servings
Number Of Ingredients 23
Steps:
- For the vegetables: Position an oven rack in the lower third of the oven and preheat to 350 degrees F. Grease a 9-by-13-inch baking dish with 2 tablespoons olive oil.
- Stir together the Parmesan, parsley, rosemary, thyme, 2 teaspoons salt and 1/2 teaspoon pepper in a medium bowl.
- Spread the eggplant in a single layer on the bottom of the prepared baking dish, cutting rounds in half or overlapping slightly if necessary. Scatter 1/4 cup of the Parmesan mixture over the top of the eggplant. Top with a single layer of tomato slices, then scatter the corn kernels in an even layer over the tomatoes and follow with another 1/4 cup of the Parmesan mixture. Add a single layer of the yellow squash slices, then break the onions into rings and scatter over the top. Layer over the bell pepper, then another 1/4 cup of the Parmesan mixture; top with a layer of zucchini slices and finish with an even sprinkling of the remaining Parmesan mixture. Drizzle the remaining 2 tablespoons olive oil over the top.
- For the biscuit topping: Whisk together the flour, baking powder, sugar, baking soda, 1 teaspoon salt and 1/4 teaspoon pepper in a large mixing bowl. Grate the cold butter on the large holes of a box grater and stir into the flour mixture so all the butter pieces are coated with flour. Stir the Cheddar and scallions into the flour mixture. Make a well in the center, then add the sour cream and milk to the well and stir with a wooden spoon just until the ingredients are moistened. Using a cookie scoop or large serving spoon, drop scant 1/2-cup mounds evenly spaced over the top of the vegetables.
- Bake until the biscuits are deep golden brown, the filling is bubbling along the edges and the vegetables give easily when pierced with a knife, about 1 hour. Brush the tops of the biscuits with the melted butter and let rest for 20 minutes before serving.
BISCUIT APPLE COBBLER
This sweet treat requires only four ingredients but will give the impression tht you really fussed.-Claudine Moffatt, Manchester, Missouri
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6 servings.
Number Of Ingredients 4
Steps:
- Place pie filling in an ungreased 9-in. pie plate. Sprinkle with cinnamon. Separate each biscuit into three layers and arrange over apples. , Bake at 400° for 12-14 minutes or until the biscuits are browned. Top with whipped topping and mint if desired.
Nutrition Facts : Calories 186 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 347mg sodium, Carbohydrate 43g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.
APPLE-PEAR COBBLER WITH CHEDDAR CRUST
Yield Makes 12 servings
Number Of Ingredients 18
Steps:
- For filling:
- Preheat oven to 375°F. Melt 3 tablespoons butter in heavy large skillet over medium heat. Add half of pears and half of apples. Sauté until fruit is soft, stirring occasionally, about 9 minutes. Transfer fruit to large bowl. Repeat with remaining 3 tablespoons butter and remaining pears and apples. Mix sugar, flour and ground cinnamon into fruit. Stir in whipping cream and apple juice. Transfer filling to 15x10x2-inch glass baking dish. (Filling can be prepared 6 hours ahead. Cover and refrigerate. Bake filling at 375°F for 10 minutes before adding topping.)
- For topping:
- Whisk flour, sugar, baking powder and salt in medium bowl. Add chilled butter and rub in with fingertips until mixture resembles coarse meal. Stir in cheese. (Can be made 6 hours ahead. Cover and chill.) Beat milk and egg in small bowl to blend. Mix into flour mixture with wooden spoon (dough will be stiff).
- Drop dough by heaping tablespoonfuls onto filling, spacing evenly. Bake cobbler until filling is bubbling and tester inserted into topping comes out clean, about 45 minutes. Serve warm.
APPLE COBBLER WITH CHEDDAR CHEESE BISCUITS
Apples and cheddar cheese are a classic combination. Try this cobbler! It tastes best the day it's made. Adapted from _Rustic Fruit Desserts_ by Julie Richardson and Cory Schreiber, as reprinted at Serious Eats by Caroline Russock - http://tinyurl.com/oud4kh
Provided by DrGaellon
Categories Dessert
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F Place a rack in the bottom third. Butter a 3-quart baking dish.
- Rub the brown sugar, cornstarch, sea salt and cinnamon together in a large bowl, breaking up clumps. Add apples and toss well to coat. Gently stir in lemon juice. Let stand at room temperature for 15 minutes until juices begin to release. Stir again, then pour into prepared baking dish. Cut butter into small cubes and scatter over apples.
- Cover pan with foil and bake 20 minutes.
- Meanwhile, whisk flour, 1 tbsp sugar, baking powder and sea salt together. Add cheese and toss until coated. Form a well and add buttermilk. Stir with a fork, a rubber spatula, or your hand, until ingredients just come together; the dough will be shaggy and wet. If dough seems dry, add more buttermilk, 1 tbsp at a time, until it reaches the proper consistency.
- Remove pan from oven and remove foil. Scoop dough into 1/4-cup portions, about 9 scoops. Distribute evenly over fruit. Return pan to oven and bake another 30-40 minutes, or until the apples are tender, the juices bubbling, and the biscuits browned.
Nutrition Facts : Calories 503.9, Fat 13, SaturatedFat 7.9, Cholesterol 35.6, Sodium 526.9, Carbohydrate 91.4, Fiber 6.3, Sugar 53, Protein 9.2
APPLE CHEDDAR BISCUITS
Cheddar cheese and apples are a natural flavor pairing, and Original Bisquick™ mix makes them easy to pull together quickly.
Provided by Inspired Taste
Categories Side Dish
Time 45m
Yield 8
Number Of Ingredients 6
Steps:
- Heat oven to 450°F. Line cookie sheet with foil or cooking parchment paper. Place apple slices in single layer on cookie sheet. Bake 8 to 10 minutes or until lightly browned and slightly dry to the touch. Cool; chop apples.
- In medium bowl, stir Bisquick mix, buttermilk, salt and pepper until soft dough forms. Set aside 2 tablespoons of the cheese. Add chopped apples and remaining cheese to dough; stir until incorporated.
- Place dough on work surface sprinkled with additional Bisquick mix; knead 10 times. Roll dough into 1/2-inch-thick square. Cut into 9 biscuits. Sprinkle with reserved cheese. Place on ungreased cookie sheet.
- Bake 8 to 10 minutes or until golden brown. Serve warm.
Nutrition Facts : ServingSize 1 Serving
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