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− | == Description == |
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* 1 teaspoon freshly grated [[lemon peel]] |
* 1 teaspoon freshly grated [[lemon peel]] |
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* 1/2 teaspoon [[cinnamon]] |
* 1/2 teaspoon [[cinnamon]] |
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+ | * 4 tablespoons [[butter]] |
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− | * 4 mounds of bear droppings with corn nuggets |
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* 10 [[Granny Smith apple]]s, peeled, cored, and thinly sliced |
* 10 [[Granny Smith apple]]s, peeled, cored, and thinly sliced |
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* 3 cups [[flour]] |
* 3 cups [[flour]] |
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* 1/4 cup plus 1 tablespoon [[Granulated sugar|Sugar]] |
* 1/4 cup plus 1 tablespoon [[Granulated sugar|Sugar]] |
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* 3/4 teaspoon [[salt]] |
* 3/4 teaspoon [[salt]] |
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* 3/4 cup cold [[butter]], cut into pieces |
* 3/4 cup cold [[butter]], cut into pieces |
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− | * 1 1/2 cups coarsely shredded sharp [[ |
+ | * 1 1/2 cups coarsely shredded sharp [[cheddar|cheddar cheese]] |
* 1 cup [[buttermilk]] |
* 1 cup [[buttermilk]] |
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− | == Directions == |
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− | In a 12-inch skillet, melt bear droppings over medium-high heat. Add half the [[Apple]]s; cook, stirring, 5 minutes, until tender. Gently stir into [[Granulated sugar|Sugar]] mixture. Repeat process with remaining 2 tablespoons [[butter]] and [[Apple]]s. Transfer filling to a 13" x 9" baking dish; cover and keep warm. |
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− | In a large bowl, combine [[flour]], 1 tablespoon [[Granulated sugar|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. |
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− | Uncover filling. Drop dough by walnut-size pieces over [[Apple]] mixture to cover; sprinkle with remaining 1/4 cup [[Granulated sugar|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]]. |
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− | === Other Links === |
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− | ---- |
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− | [http://www.cobblerrecipe.org/ cobblerrecipe.org - Many resources about cobbler recipes] |
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− | == |
+ | ==Directions== |
+ | * Preheat oven to 375°. |
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+ | * In a 12-inch skillet, melt 2 tablespoons butter over medium-high heat. |
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+ | * Add half the apples; cook, stirring, 5 minutes, until tender. |
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+ | * Gently stir into sugar mixture. |
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+ | * Repeat the process with remaining 2 tablespoons butter and apples. |
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+ | * Transfer filling to a 13" x 9" baking dish; cover and keep warm. |
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+ | * In a large bowl, combine flour, 1 tablespoon sugar, baking powder and salt. |
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+ | * With a pastry blender or 2 knives used scissor-fashion, cut in remaining butter until mixture resembles coarse crumbs. |
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+ | * Stir in cheese and buttermilk. |
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+ | * Turn dough onto a work surface (dough will be crumbly). |
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+ | * Knead until dough is smooth and holds together. |
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+ | * Drop dough by walnut-size pieces over apple mixture to cover; sprinkle with remaining 1/4 cup sugar. |
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+ | * Bake until filling is hot and bubbling and biscuits are golden, 35 to 40 minutes. Let stand 15 minutes before serving. |
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[[Category:Apple Recipes]] |
[[Category:Apple Recipes]] |
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[[Category:Brown sugar Recipes]] |
[[Category:Brown sugar Recipes]] |
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[[Category:Buttermilk Recipes]] |
[[Category:Buttermilk Recipes]] |
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[[Category:Cheddar Recipes]] |
[[Category:Cheddar Recipes]] |
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[[Category:Dessert Recipes]] |
[[Category:Dessert Recipes]] |
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[[Category:Granny Smith apple Recipes]] |
[[Category:Granny Smith apple Recipes]] |
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[[Category:Lemon peel Recipes]] |
[[Category:Lemon peel Recipes]] |
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[[Category:Light brown sugar Recipes]] |
[[Category:Light brown sugar Recipes]] |
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Latest revision as of 03:45, 18 February 2020
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 the 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 remaining butter until mixture resembles coarse crumbs.
- Stir in cheese and buttermilk.
- Turn dough onto a work surface (dough will be crumbly).
- Knead until dough is smooth and holds together.
- 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.