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Apple Cobbler 04

Apple Cobbler 04 comes together with Fresh Lemon Juice, Unsalted Butter, Granulated Sugar, All Purpose Flour, and Baking Powder. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 1/2 tbsp
• 1/2 stick
• 3/4 cup
• 1 1/2 cup
• 2 tsp
• 1/4 tsp
• 3/4 cup
• 1 1/2 tbsp

Method (preview)

1. 1

   Simmer raisins and Calvados in a small saucepan over medium heat until liquid is reduced to 3 tablespoons, about 4 minutes.

2. 2

   Remove from heat and let macerate, covered, 30 minutes.

3. 3

   Melt butter in a well-seasoned 10-inch cast-iron skillet and sprinkle granulated sugar evenly over it.

4. 4

   Add apples along with raisins and Calvados (skillet will be full).

5. 5

   Cook apples over medium-high heat, without stirring, until juices are deep golden and bubbling, 18 to 23 minutes.

6. 6

   Transfer skillet to oven and bake, uncovered, 20 minutes.

7. 7

   Stir together flour, baking powder, and salt, then add 3/4 cup cream and stir just until a dough forms.

8. 8

   Gather dough into a ball and transfer to a lightly floured surface.

9. 9

   Gently knead 6 times, then pat dough into an 8-inch round.

10. 10

    Cut out as many rounds as possible with lightly floured cutter.

11. 11

    Gather scraps and pat out, then cut out more rounds. (You will have about 12.)

12. 12

    Sprinkle with turbinado sugar and bake until biscuits are puffed and golden, about 15 minutes. Cool in skillet 20 minutes before serving.