Biscuit Apple Cobbler Food

BISCUIT APPLE COBBLER

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.

APPLE COBBLER WITH SWEET BISCUIT CRUST

Steps:

• Preheat oven to 400°F.
• For easier cleanup, spray a 2-quart dish with non-stick cooking spray.
• In a large saucepan combine the sugar, cornstarch, salt and cinnamon.
• Slowly add water, stirring constantly.
• While continuing to stir, bring to a boil.
• Add lemon juice, butter and apples.
• Cook 2 minutes.
• To prepare the biscuit crust, mix the flour, baking powder, sugar and salt together in a mixing bowl.
• Cut in butter until mixture resembles coarse crumbs.
• Combine the milk and egg, add to dry ingredients, stirring with a fork until it forms a soft dough.
• Turn onto floured board and knead 7 times.
• Roll out to 1/4 inch thickness, cut out biscuits with a 2-inch cutter.
• Pour the cooked apple mixture into prepared dish, top with biscuits and bake for 25 minutes or until golden brown.
• Serve hot.

APPLE COBBLER

Steps:

• Preheat the oven to 250 degrees F (120 degrees C).
• Melt 1/2 cup butter in an 8-inch square baking dish in the preheated oven, 3 to 4 minutes. Remove from the oven and set aside. Increase the oven temperature to 350 degrees F (175 degrees C).
• Melt remaining 1/4 cup butter in a skillet over low heat. Add brown sugar and cinnamon; cook for 2 minutes. Stir in sliced apples and remove from heat.
• Mix flour, white sugar, and baking powder together in a medium bowl. Add milk and mix well. Pour batter into the baking dish with melted butter. Pour apples evenly into the dish. Do not stir.
• Bake in the preheated oven until golden brown, about 50 minutes.

APPLE COBBLER

Steps:

• Preheat oven to 375 degrees. Melt 1/2 stick butter in a small saucepan over medium-low heat and cook, swirling pan occasionally, until butter is golden brown and fragrant, about 8 minutes; let cool. Toss together apples and lemon juice in a large bowl. Combine 1/4 cup flour, 1/2 teaspoon salt, 1/3 cup 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. Stir in flour mixture.
• Transfer apple mixture to a 9-by-13-inch baking dish, cover tightly with parchment-lined foil. Place a parchment-lined baking sheet on bottom rack of oven to catch juices. Bake apples on middle rack directly over the baking sheet, 10 minutes. Remove and discard parchment-lined foil.
• Whisk remaining 2 cups flour, baking powder, 1/2 teaspoon salt, and remaining 1/4 cup granulated sugar in a medium bowl. Cut remaining 1 stick butter into flour mixture using a pastry blender or 2 knives to form clumps that are no larger than small peas. Add cream to flour mixture; stir until a soft, sticky dough forms. Divide dough into 10 equal pieces; arrange over filling. Brush dough with cream, and sprinkle with sanding sugar.
• Return cobbler to oven on middle rack directly over the baking sheet until topping is golden brown and juices are bubbling, about 55 to 65 minutes. If topping is browning too quickly, cover loosely with foil. Let cool 20 minutes on a wire rack before serving.

TRADITIONAL APPLE COBBLER

Steps:

• Preheat oven to 350.
• Peel, core and slice apples into 1/4inch slices.
• Combine next three ingredients, sugar, brown sugar and 1/2 tsp cinnamon in a bowl and toss with apples to coat.
• Place apples in a 13x9 baking pan.
• Combine remaining cinnamon, flour, sugar, eggs, baking powder and salt in a bowl at medium speed until mixture resembles course crumbs.
• Sprinkle over apples.
• Pour melted butter evenly over topping.
• Optional: sprinkle lightly with extra sugar and cinnamon to add crunch to your topping.
• Bake 45-55 minutes or until lightly browned and apples are tender.
• Serve warm with vanilla ice cream.

EASY APPLE COBBLER

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Combine 3 tablespoons sugar and cinnamon in a bowl.
• Layer apples in an ungreased 9x13-inch baking pan, sprinkling each layer with cinnamon-sugar.
• Combine flour, 1 cup sugar, egg, and baking powder with a fork. Sprinkle over apples. Lightly sprinkle water over top.
• Bake in the preheated oven until topping is golden brown, about 30 minutes.

APPLE COBBLER

Steps:

• Make the filling: In a medium pot, melt butter over medium heat. Add apples, tossing to coat in the butter. Add lemon juice, vanilla, brown sugar, cinnamon, ginger, nutmeg and salt and stir to combine. Continue to cook, stirring occasionally, until the sugar dissolves and the apples start to soften, 5 to 6 minutes.
• In a small bowl, whisk together granulated sugar and flour. Add to the pot and stir well to combine. Stir constantly until the mixture thickens, 2 to 3 minutes. (If you'd like to make it ahead of time, the filling will keep refrigerated for up to 3 days.)
• Heat oven to 375 degrees. Lightly grease a 9-by-13-inch pan with a thin layer of butter or a coating of nonstick spray, and scoop the filling into the pan.
• Prepare the cobbler: In a medium bowl, whisk the flour, brown sugar, cinnamon, baking powder and salt together to combine. Add the butter and toss well until each piece is coated fully with flour. Use your hands or a pastry cutter to cut the butter into the flour until the mixture resembles a coarse meal; the butter should be almost completely worked into the flour.
• Make a well in the center of the bowl, then add the buttermilk, egg and vanilla. Use a fork or small whisk to first beat the egg lightly, then stir all the ingredients together until well combined.
• Using a spoon, drop the batter in large dollops all over the cobbler. (Most of the surface will be covered, but some of the filling should still be visible.) Generously sprinkle turbinado sugar over the surface.
• Transfer to the oven and bake until the filling is bubbly and the biscuit topping is golden brown, 40 to 45 minutes. Cool at least 10 minutes before serving warm.

APPLE COBBLER WITH CHEDDAR CHEESE BISCUIT

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.

APPLE COBBLER

Steps:

• Simmer raisins and Calvados in a small saucepan over medium heat until liquid is reduced to 3 tablespoons, about 4 minutes. Remove from heat and let macerate, covered, 30 minutes.
• Meanwhile, preheat oven to 425°F with rack in middle.
• While raisins macerate, peel and core apples, then cut into 1-inch pieces. Toss with lemon juice.
• Melt butter in skillet and sprinkle granulated sugar evenly over it. Add apples along with raisins and Calvados (skillet will be full). 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). Transfer skillet to oven and bake, uncovered, 20 minutes.
• Stir together flour, baking powder, and salt, then add 3/4 cup cream and 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.)
• Arrange biscuits on apples about 1/2 inch apart and brush tops with remaining tablespoon cream. Sprinkle with turbinado sugar and bake until biscuits are puffed and golden, about 15 minutes. Cool in skillet 20 minutes before serving.