Cobblers, to me, are the epitome of summer time desserts. This apple cobbler, with the cheddar in the biscuits, is perfect for any time of the year, and make sure that you are generous with the a la mode.
2 cups packed brown sugar.
3 T Cornstarch
Big pinch Sea Salt
1 t Cinnamon
8-10 large apples (any kind, but I prefer something with a little bit of a bite to it) cut into small-ish chunks.
Juice and zest of one large lemon
1/4 cup unsalted butter, room temp.
2 Cups AP flour
3 T granulated sugar
2 t baking powder
Big pinch fine sea salt
2 1/2 cups grated white cheddar cheese.
1 1/3 cups Cold buttermilk, more as needed if biscuit dough is too dry.
Pull out another stick of butter, and let it rest on the counter until it comes to room temp. Set it aside to butter the baking dish.
Heat oven to 375, and grab the stick of butter that you've set aside to butter your baking dish. Grab that dish, and get to buttering. Make sure that the entire pan, sides, bottom, corners, all of it are well coated.
Set it aside, but within easy reach.
In a mixing bowl, toss in 1 cup of the brown sugar, cornstarch, salt, and cinnamon.
Use the back of a spoon to work it all together.
Add the apples to the mixing bowl and then toss until the spice mixture coats all of the apples.
Stir in the lemon zest and juice, stirring till everything is combined. Set aside while you're making the biscuit topping, stirring occasionally.
Pour filling into buttered pan, top with tin foil, and bake for 20ish minutes.
In a second large mixing bowl, whisk together the flour, 1 T sugar, baking powder, and the salt.
Once well combined, add shredded white cheddar, and stir with a wooden spoon until the cheese is well coated.
Make a well in the center of the bowl, adding buttermilk, then stirring until the moisture is absorbed. The dough SHOULD BE shaggy and moist, if it's looking dry, add more buttermilk in small batches until consistency looks right.
Pull pan from the oven, remove the foil, sprinkle the remaining cup of brown sugar throughout the pan.
Scoop dough in small batches (I like using an ice cream scoop) onto the top of the brown sugar that you've just added to the fruit.
Place the scoops across the pan, covering the fruit as evenly as you can.
Return to the oven for another 40 or so minutes, uncovered, and bake until biscuit topping is golden brown, apples are soft to a fork, and the juices are bubbling.
Serve a la mode, and if you're really feeling it, bourbon caramel sauce.
Recipe by Cook.Eat.Explore at http://cookeatexplore.com/index.php/2017/07/26/apple-cobbler-cheddar-biscuit-crust/