Apple Cobbler Pioneer Woman
Ingredients
For the fruit:
- 3 pounds apples such as Honeycrisp, Braeburn, Fuji, or Cortlandt
- 3/4 cups light brown sugar
- 1/3 cups all-purpose flour
- 1/4 cup maple syrup
- 2 teaspoons lemon zest
- 1 tablespoon lemon juice
- 1/2 teaspoon kosher salt
For the biscuits:
- 2 1/3 cups all-purpose flour
- 1/4 cup light brown sugar
- 2 1/4 teaspoons baking powder
- 2 teaspoons apple pie spice
- 3/4 teaspoon kosher salt
- 10 tablespoons unsalted butter cut into 1/2-inch pieces
- 1 cup whole milk
- 1 tablespoon turbinado sugar
- salted caramel ice cream for serving
Instructions
For preparing the fruit:
- Start by preheating your oven to 375°F (190°C).
- Slice the apples into wedges, about 1/2-inch thick, and remove the cores.
- Combine the apple slices with sugar, flour, maple syrup, lemon zest, lemon juice, and a pinch of salt in a spacious bowl.
- Give it a good toss, and then set this mixture aside for now.
For creating the biscuits:
- Whisk together the flour, brown sugar, baking powder, apple pie spice, and a touch of salt in a separate medium bowl.
- Add the butter and work it into the flour blend using either a pastry blender or your fingertips. You're aiming for pea-sized clumps.
- Pour in the milk and gently stir with a fork until everything just comes together.
For assembling and baking:
- Pour the apple mixture into a baking dish that's been prepared.
- Using a 2-inch ice cream scoop or two spoons, drop scoops of the biscuit dough onto the surface of the apples. As the biscuits bake, they'll spread out a bit.
- Sprinkle the top of the biscuits with a dusting of turbinado sugar for that perfect touch.
- Bake away until the biscuits turn a lovely golden brown and the filling gets all bubbly and beautifully thickened, which should take around 45 to 55 minutes.
For serving:
- Serve this delightful dessert warm.
- Add a scoop of salted caramel ice cream to truly take it to the next level.