Title:Apple And Dried Cherry Cobbler With Buttermilk Biscuits
Ingredients: 10 Servings
- FILLING
6 Large Ida red apples peeled, cored
-and, Sliced
1/2 Cup Light brown sugar, (up to
-3/4)
3 Tbl Flour
1 Tsp Cinnamon
1/4 Tsp cloves, Ground
nutmeg, Freshly Grated
1 1/2 Cup cherries, Dried
2 Tbl Fresh squeezed lemon juice
1 1/2 Tsp lemon peel, Grated
3 Tbl Unsalted butter, cut into
-bits
-- BISCUIT TOPPING -
2 Cup Flour
1 Tbl Sugar
2 1/2 Tsp Baking powder
1/2 Tsp Baking soda
1/2 Tsp Salt
4 Tbl Cold unsalted butter, cut
-into bits
2 Tbl Cold vegetable shortening
-cut into bits
1 Cup Heavy cream, plus 2
-tablespoons
Cinnamon sugar, for
-sprinkling
Method of Preparation: Heat oven to 375 degrees.. In a bowl, combine apples, sugar, flour, spices to taste, cherries, lemon juice and peel, and butter. Toss to mix; transfer to a buttered deep round baking dish. Into a bowl, sift together flour, sugar, baking powder, soda and salt. Add butter and shortening and blend with your fingertips or pastry blender until it resembles coarse meal. Add 1 cup of the cream, stirring until dough forms a ball. Be careful not to overwork dough. On a lightly floured surface, turn out dough and pat into a 1/2-inch thick round. Use a 2 to 2 1/2-inch biscuit cutter to stamp out rounds. Gather scraps into a round and stamp out more rounds. Arrange rounds, lightly touching one another, on top of apple filling so they form one continuous layer. Brush tops with remaining 2 tablespoons heavy cream and sprinkle with cinnamon sugar to taste. Bake cobbler in middle of oven 35 to 40 minutes, or until filling is bubbling and dough is pale golden. Yield: 10 to 12 servings Notes: Thanksgiving Special with Drew Nieporent Recipe by: TVFN Show #TGSP94 Posted to MC-Recipe Digest V1 #921 by Sue <> on Nov 23, 1997
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