Apple Cobbler with Almond Biscuits
Tender cinnamon apples topped with almond biscuits and vanilla ice cream.
Equipment
- 4½ inch cast iron skillets or other small baking dishes
Ingredients
- 4 tsp. unsalted butter
- For the Cinnamon Apple Filling:
- 4 peeled green apples, cut in ¼ inch slices
- ½ cup packed dark brown sugar
- 1 tsp. cinnamon
- For the Almond Biscuits:
- 1 cup all purpose flour (120g)
- 1½ tsp. baking powder
- ½ tsp. salt
- ¼ cup light brown sugar
- 3 tbsp. unsalted butter, cut into half inch pieces
- 5 tbsp. heavy cream
- ¼ cup sliced almonds
- 2 tsp. turbinado sugar
Instructions
- Preheat the oven to 400 degrees.
- Grease 4 4 and a half inch mini cast iron skillets with a teaspoon of butter each.
- Toss the apples in a bowl with the half cup of dark brown sugar and the cinnamon. Then, divide them between the four skillets.
- Sift the flour, baking powder, and salt into a large bowl. Stir in the quarter cup of brown sugar. Then, using a pastry cutter, cut the butter into the flour mixture, until the butter is the size of big crumbs. Stir in the cream until a dough forms. The dough will be very crumbly.
- Empty the dough out on to a floured board and press it into a circle, about a half inch thick. Press the almonds into the top of the dough, and using a two inch biscuit cutter, cut out 8 biscuits. You might have to reroll the dough in order to get all eight biscuits. Top each skillet with two biscuits, and sprinkle with the turbinado sugar. Bake for 20 minutes, or until the biscuits are light brown. Serve warm with vanilla ice cream.
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