Apple Cobbler with Dropped Cheddar Biscuit Topping

Description

Ingredients

• 3/4 cup packed light brown sugar
• 1 teaspoon freshly grated lemon peel
• 1/2 teaspoon cinnamon
• 4 tablespoons butter
• 10 Granny Smith apples, peeled, cored, and thinly sliced
• 3 cups flour
• 1/4 cup plus 1 tablespoon Sugar
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 3/4 cup cold butter, cut into pieces
• 1 1/2 cups coarsely shredded sharp Cheddar Cheese
• 1 cup buttermilk

Directions

Preheat oven to 375°. In a large bowl, mix brown sugar, lemon peel and cinnamon.

In a 12-inch skillet, melt 2 tablespoons butter over medium-high heat. Add half the Apples; cook, stirring, 5 minutes, until tender. Gently stir into Sugar mixture. Repeat process with remaining 2 tablespoons butter and Apples. Transfer filling to a 13" x 9" baking dish; cover and keep warm.

In a large bowl, combine flour, 1 tablespoon Sugar, baking powder and salt. With a pastry blender or 2 knives used scissor-fashion, cut in butter until mixture resembles coarse crumbs. Stir in Cheddar and buttermilk. Turn dough onto a work surface (dough will be crumbly). Knead until dough is smooth and holds together.

Uncover filling. Drop dough by walnut-size pieces over Apple mixture to cover; sprinkle with remaining 1/4 cup Sugar. Bake until filling is hot and bubbling and biscuits are golden, 35 to 40 minutes. Let stand 15 minutes before serving. Top with vanilla ice cream.