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FILLING
6 lg Ida red apples peeled; cored
-and sliced
1/2 c Light brown sugar; (up to
-3/4)
3 tb Flour
1 ts Cinnamon
1/4 ts Ground cloves
Freshly grated nutmeg
1 1/2 c Dried cherries
2 tb Fresh squeezed lemon juice
1 1/2 ts Grated lemon peel
3 tb Unsalted butter; cut into
-bits
BISCUIT TOPPING
2 c Flour
1 tb Sugar
2 1/2 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
4 tb Cold unsalted butter; cut
-into bits
2 tb Cold vegetable shortening;
-cut into bits
1 c Heavy cream; plus 2
-tablespoons
Cinnamon sugar; for
-sprinkling
Heat oven to 375 degrees..
In a bowl, combine apples, sugar, flour, spices to taste, cherries, lemon
juice and peel, and butter. Toss to mix; transfer to a buttered deep round
baking dish.
Into a bowl, sift together flour, sugar, baking powder, soda and salt. Add
butter and shortening and blend with your fingertips or pastry blender
until it resembles coarse meal. Add 1 cup of the cream, stirring until
dough forms a ball. Be careful not to overwork dough. On a lightly floured
surface, turn out dough and pat into a 1/2-inch thick round. Use a 2 to 2
1/2-inch biscuit cutter to stamp out rounds. Gather scraps into a round and
stamp out more rounds.
Arrange rounds, lightly touching one another, on top of apple filling so
they form one continuous layer. Brush tops with remaining 2 tablespoons
heavy cream and sprinkle with cinnamon sugar to taste. Bake cobbler in
middle of oven 35 to 40 minutes, or until filling is bubbling and dough is
pale golden.
Yield: 10 to 12 servings
Notes: Thanksgiving Special with Drew Nieporent
Yields
10 Servings
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