Apple and Dried Cherry Cobbler With Buttermilk Biscuits

Course : Cobblers
Serves: 10
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6 large ida red apples peeled -- cored and sliced
1/2 cup light brown sugar -- (up to 3/4)
3 tablespoons flour
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1 1/2 cups dried cherries
2 tablespoons fresh squeezed lemon juice
1 1/2 teaspoons grated lemon peel
3 tablespoons unsalted butter -- cut into bits
2 cups flour
1 tablespoon sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons cold unsalted butter -- cut into bits
2 tablespoons cold vegetable shortening -- cut into bits
1 cup heavy cream -- plus 2 tablespoons
2 tablespoons cinnamon sugar -- for sprinkling

Preparation / Directions:

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.


Nutritional Information:

318 Calories (kcal); 13g Total Fat; (35% calories from fat); 4g Protein; 48g Carbohydrate; 42mg Cholesterol; 307mg Sodium

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