Welcome fall with this hot, bubbling, old-fashioned apple dessert. Filled with two types of apples and brown sugar and cinnamon, this cobbler recipe is exactly what you need this season. Top with some homemade ice cream to make it even more indulgent.
2 1/2 pounds Granny Smith apples (about 5 large), peeled and cut into 1/2-inch-thick wedges
2 1/2 pounds Braeburn apples (about 5 large), peeled and cut into 1/2-inch-thick wedges
1 1/4 cups firmly packed light brown sugar
4 tablespoons all-purpose flour
6 tablespoons salted butter, divided
2 cups self-rising soft wheat flour (such as White Lily)
3 tablespoons granulated sugar, divided
1/2 cup cold salted butter, cut into small cubes
1 teaspoon lemon zest, plus 2 tablespoons fresh juice (from 1 lemon)
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 - 1 cup cold heavy cream, divided
Vanilla ice cream
How to Make It
Preheat oven to 425°F. Toss together apples, brown sugar, and all-purpose flour in a large bowl. Melt 4 tablespoons of the butter in a large skillet over medium-high. Add apple mixture, and cook, stirring often, until apples are tender and syrup thickens, 20 to 25 minutes.
Meanwhile, stir together self-rising flour and 2 tablespoons of the granulated sugar in a large bowl. Cut 1/2 cup cold butter cubes into self-rising flour mixture with a pastry blender or fork until mixture is crumbly and resembles small peas; freeze 10 minutes.
Remove apples from heat; stir in lemon zest and juice, cinnamon, and salt. Spoon apple mixture into a lightly greased 8-inch square (2-quart) baking dish. Bake in preheated oven 15 minutes, placing a baking sheet on oven rack directly below dish to catch any drips.
Meanwhile, make a well in center of flour mixture. Add 3/4 cup cream; stir just until dough comes together, adding additional cream up to 1 cup, 1 tablespoon at a time, if needed. Turn dough out onto a lightly floured surface, and knead lightly 3 or 4 times. Roll or pat dough to 3/4- to 1-inch thickness. Cut with a 2 1/2-inch round cutter; reroll scraps once, and repeat process to make 9 biscuits.
Place biscuits on top of hot apple mixture in baking dish. Melt remaining 2 tablespoons butter, and brush over biscuits. Sprinkle biscuits with remaining 1 tablespoon granulated sugar. Return cobbler to oven, and bake until biscuits are golden and done, 15 to 17 minutes. Cool 30 minutes; top servings with ice cream.
Preheat oven and prepare apple filling as directed in Step 1. Prepare biscuit dough as directed in Step 2. Proceed with Step 3, omitting baking dish and dividing filling evenly among 8 lightly greased 8-oz. ramekins. Place ramekins on a baking sheet; bake in preheated oven 10 minutes. Proceed with Step 4, reducing total number of biscuits to 8. Proceed with Step 5, placing 1 biscuit on top of hot filling in each ramekin. Brush each with melted butter, and sprinkle with sugar. Bake and cool as directed. Top servings with ice cream.