Description
A nostalgic cobbler made with browned butter biscuits, sweet cinnamon apples and a cinnamon sugar crust. Serve warm with vanilla ice cream.
Ingredients
Units
Scale
- 6–8 large apples, sliced into 1/4” – 1/2″ sections
- 1/2 cup white sugar
- 1/2 light or dark brown sugar
- 1/2 tbsp lemon juice
- 1 1/2 tbsp corn starch
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp cardamom
- 1/4 tsp ginger
- 1/4 tsp salt
Biscuits
- 1 stick butter
- 2 cups all purpose flour
- 1/3 cup sugar plus 2 tbsp to top biscuits
- 3/4 cup whole milk
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
Instructions
- Start by melting the stick of butter over medium heat. Once melted, allow the butter to make a crackling noise and bubble. Stir occasionally. In about 5-7 minutes, the crackling will settle down and can be removed from heat. Put the browned butter in a freezer-safe bowl and chill for at least 30 minutes.
- Place the sliced apples into a large saucepan. Add the brown and white sugar, along with the lemon juice, spices and salt. Allow to simmer over medium for 7-10 minutes. Mix in the cornstarch and pour into your dish. Set in fridge and cool.
- Preheat oven to 350 degrees F. Whisk flour, sugar, baking powder and the salt together. Using a fork or pastry blender “cut” the butter into the flour until it’s evenly distributed and resembles the size of chickpeas. Mix in the milk and vanilla and stir together until just combined. Set in freezer for at least 15 minutes.
- Using your hands or a cookie scoop arrange biscuits around the top of the apples. Top with cinnamon sugar and bake for 55-60 until biscuits are golden brown and cooked through.
- Allow to cool for 10 minutes. Definitely serve with vanilla ice cream.
Notes
- I use Gala, Fuji or Granny Smith but you can use whatever you have!
- You can substitute arrowroot powder for cornstarch
- Prep Time: 40
- Cook Time: 55