Food and Recipes Recipes Apple Butter Cobbler with Drop Biscuits Be the first to rate & review! Cobbler is one of our favorite ways to showcase fresh, seasonal fruit. Not as fussy as a pie, a fruit-filled cobbler can be topped with a beautiful lattice crust, a streusel topping, or even canned biscuits. For this recipe, we make easy homemade drop biscuits to top this seasonal apple cobbler. For the most apple-iscious flavor, we suggest using a mixture of both tart and sweet apples, which is also used in the Slow-Cooker Apple Butter. Traditionally cooked for hours over the stovetop, let your slow cooker do the work and turn out a deep, golden batch of homemade apple butter. An important element in this apple cobbler, apple butter is also delicious smeared over a hot buttermilk biscuit or spooned over a stack of fluffy pancakes. It's tempting to use all your apples in pies and cakes but making apple butter is a creative way to make use of fall's harvest. Make an extra batch and keep in the refrigerator or give as a food gift. By Pam Lolley Pam Lolley With 30+ years of experience in the culinary field, Recipe Tester & Developer Pam Lolley, has created and tested 1000s of recipes for Southern Living. Southern Living's editorial guidelines Updated on June 21, 2021 Print Rate It Share Share Tweet Pin Email Active Time: 25 mins Bake Time: 35 mins Stand Time: 20 mins Total Time: 1 hrs 20 mins Servings: 8 Ingredients Cobbler Filling 2 pounds Granny Smith apples (about 4 medium apples), peeled and cut into ½-inch wedges 2 pounds Honeycrisp or Gala apples (about 4 medium apples), peeled and cut into ½-inch wedges 1 ¼ cups packed light brown sugar 5 tablespoons all-purpose flour 4 tablespoons butter 1 cup Slow-Cooker Apple Butter 1 teaspoon lemon zest plus 2 Tbsp. fresh juice (from 1 large lemon) ½ teaspoon salt Drop Biscuits 2 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon kosher salt ¼ cup granulated sugar, divided 10 tablespoons cold butter, cut into small cubes 1 cup whole milk 2 tablespoons butter, melted Directions Prepare the Cobbler Filling: Preheat oven to 425°F. Toss together apples, brown sugar, and flour in a large bowl. Melt butter in a 12-inch cast-iron skillet over medium-high. Add apple mixture (skillet will be very full), and cook, stirring often, until apples are almost tender and syrup thickens, about 10 minutes. Remove apple mixture from heat; stir in Slow-Cooker Apple Butter, lemon zest, lemon juice, and salt. Bake in preheated oven 15 minutes, placing a baking sheet on oven rack directly below skillet to catch any drips. Prepare the Drop Biscuits: While the Cobbler Filling bakes, whisk together flour, baking powder, salt, and 3 tablespoons of the sugar in a large bowl. Using a pastry blender or fork, cut butter into flour mixture until texture resembles coarse meal with some pea-size pieces. Stir in milk with a fork just until mixture is evenly moistened. Remove Cobbler Filling from oven, and scoop dough into 8 (about ⅓ cup) mounds on top, spacing about 2 inches apart. Brush dough mounds with melted butter; sprinkle with remaining 1 tablespoon sugar. Return to oven; bake at 425°F until biscuits are golden brown and cobbler is bubbly, 18 to 20 minutes. Remove to a wire rack, and let stand 20 minutes. Serve warm. Antonis Achilleos; Prop Styling: Mary Clayton Carl Jones; Food Styling: Emily Nabors Hall Rate it Print