Apple Cobbler

 My husband and I went to Apple Hill Orchard in Morganton (near our house) and picked apples last weekend.  The apples that were available now are Arlet Gala.  We picked a basket full of them. 

They are so good and fresh.  I love having fresh apples around to either cook with or just eat.  Apple Hill Orchard has 19 varieties of apples, all with a different picking time.  The apples are:  Gingergold, Premier Honeycrisp, Gala, Arlet, Honeycrisp, Empire, Mitsubishi, Jonaprince, Early Fuji, Jonagold, Red Delicious, Golden Delicious, Cameo, Stayman Winesap, Red Rome, Evercrisp, Fuji, Granny Smith and Goldrush.  This will be the first year that I will be able to go pick some of each variety.

Las night I made an apple cobbler from a mix of the two varieties that I picked.  The recipe was adapted from the recipe I found on Once Upon a Chef.  

APPLE COBBLER

6 large baking apples - peeled and slice - (3 Arlet and 3 Gala is what I used)

1/3 cup granulated sugar

1/3 cup dark brown sugar

3 tablespoons all purpose flour

1 teaspoon Ceylon cinnamon

1 1/2 cups all purpose flour

7 tablespoons granulated sugar, divided

1 3/4 teaspoons baking powder

1/4 teaspoon baking soda

3/4 teaspoon salt

1 stick (1/2 cup) cold butter, cut into small chunks

1 cup buttermilk

Preheat over to 375 degrees.

Make the apple pie filling - In a large bowl, combine the apples, 1/3 cup granulated sugar, brown sugar, flour and cinnamon.  Toss until the apples are evenly coated.

Make the biscuit topping - In a medium bowl combine the 1 1/2 cups of flour, 6 tablespoons sugar, baking powder, baking soda, and salt.  Whisk to combine. Add the pieces of cold butter.  With a pastry cutter, work the mixture until it resembles coarse crumbs.  Add the buttermilk.  Stir until just combined.

Assemble and bake the apple cobbler - Transfer the apple mixture to an 8 x 8 inch baking pan.  Using a large spoon, dollop the biscuit batter over the apples, allowing the filling to show through in spots.  Sprinkle the remaining tablespoon of sugar over the batter.

Bake the cobbler for 45 minutes until the top is golden brown and the fruit is bubbling. 

Let the cobbler cool for 15 to 20 minutes, then serve with vanilla ice cream or sweetened whipped cream, if desired.

Hope you enjoy!

Hugs, Meg