Biscuit Apple Cobbler Recipes

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BISCUIT APPLE COBBLER



Biscuit Apple Cobbler image

This sweet treat requires only four ingredients but will give the impression tht you really fussed.-Claudine Moffatt, Manchester, Missouri

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 6 servings.

Number Of Ingredients 4

1 can (21 ounces) apple pie filling
1/2 teaspoon ground cinnamon
1 tube (7-1/2 ounces) refrigerated flaky buttermilk biscuits
Whipped topping and mint, optional

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.

Nutrition Facts : Calories 186 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 347mg sodium, Carbohydrate 43g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.

APPLE COBBLER WITH SWEET BISCUIT CRUST



Apple Cobbler With Sweet Biscuit Crust image

Have you ever had one of those recipes that gets lost and then finds it way back home again? I pulled out a cookbook I hadn't used in years and found this recipe tucked neatly inside. This is an impressive presentation for your guests.

Provided by PaulaG

Categories     Dessert

Time 55m

Yield 6 serving(s)

Number Of Ingredients 15

3/4 cup sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1/2-3/4 teaspoon cinnamon
3/4 cup water
1 1/2 teaspoons lemon juice
2 tablespoons butter
4 1/2 cups sliced peeled apples
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 tablespoons sugar
1/4 teaspoon salt
1/4 cup butter
1/4 cup fat-free half-and-half
1 egg, slightly beaten

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



Apple Cobbler image

This apple cobbler is a delicious, easy dish to take to your next potluck! Use your favorite apples or pie filling.

Provided by Erica Thomas Cox

Time 1h10m

Yield 10

Number Of Ingredients 8

¾ cup unsalted butter
1 cup brown sugar
1 teaspoon ground cinnamon
3 large apples, peeled and sliced
1 cup all-purpose flour
1 cup white sugar
1 teaspoon baking powder
1 cup milk

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.

Nutrition Facts : Calories 375 calories, Carbohydrate 61.4 g, Cholesterol 38.6 mg, Fat 14.5 g, Fiber 2 g, Protein 2.4 g, SaturatedFat 9.1 g, Sodium 67.7 mg, Sugar 49.2 g

EASY APPLE COBBLER



Easy Apple Cobbler image

This is a delicious apple cobbler. My son often requests it instead of cake as a birthday dessert!

Provided by Elaine

Time 40m

Yield 12

Number Of Ingredients 8

6 large Granny Smith apples - peeled, cored and sliced
3 tablespoons white sugar
1 teaspoon ground cinnamon
1 cup all-purpose flour
1 cup white sugar
1 large egg
1 teaspoon baking powder
¼ cup water

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.

Nutrition Facts : Calories 167.8 calories, Carbohydrate 41.2 g, Cholesterol 15.5 mg, Fat 0.5 g, Fiber 2.4 g, Protein 1.9 g, SaturatedFat 0.1 g, Sodium 47.9 mg, Sugar 30.8 g

APPLE COBBLER



Apple Cobbler image

Brown butter and vanilla bean add complexity to the apple filling in this rich cobbler.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 2h

Number Of Ingredients 11

1 1/2 sticks unsalted butter (3/4 cup), 1/2 stick cut into large pieces, remaining 1 stick cold and cut into small pieces
3 pounds Granny Smith apples (6 to 7), peeled, cored, and cut into eighths
1 tablespoon fresh lemon juice
2 1/4 cup all-purpose flour, divided
Coarse salt
1/2 cup plus 1 tablespoon granulated sugar, divided
1/2 cup packed light-brown sugar
1 vanilla bean, seeds scraped
2 teaspoons baking powder
1 cup plus 2 tablespoons heavy cream, plus more for brushing
Sanding sugar, for sprinkling

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.

APPLE COBBLER



Apple Cobbler image

The cinnamon biscuit topping in this classic cobbler is easy to make, and easily adjustable. Reduce the buttermilk by 2 tablespoons for a crumblier, more streusel-like topping, or add 2 tablespoons to make it softer and cakelike. The cobbler can be made ahead and rewarmed: Tent it with foil and warm it in a 325-degree oven for 10 to 15 minutes.

Provided by Erin Jeanne McDowell

Categories     pies and tarts, dessert

Time 1h

Yield One 9-by-13-inch cobbler (about 12 servings)

Number Of Ingredients 22

4 tablespoons/55 grams unsalted butter (1/2 stick)
6 to 8 medium apples (about 2 1/4 pounds), such as Honeycrisp, Granny Smith or Gala, peeled, cored and cut into 1/2-inch dice (about 6 1/2 cups/1000 grams)
2 tablespoons lemon juice (from 1 lemon)
1 1/2 teaspoons vanilla extract
1 cup/220 grams light or dark brown sugar
1 tablespoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
3/4 teaspoon fine sea salt
1/2 cup/100 grams granulated sugar
1/3 cup/45 grams all-purpose flour
Unsalted butter, at room temperature, or nonstick cooking spray
2 cups/255 grams all-purpose flour
1/3 cup/75 grams light brown sugar
1 tablespoon ground cinnamon
1 1/2 teaspoons baking powder
1/2 teaspoon fine sea salt
6 tablespoons/85 grams cold unsalted butter, cut into ½-inch cubes
1/2 cup/120 milliliters cold buttermilk
1 large egg
1 teaspoon vanilla extract
Turbinado sugar, as needed, for finishing

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.

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