Apple-Cherry Cobbler with Pinwheel Biscuits

Photo: Jennifer Davick; Styling: Annette Joseph

Apple-Cherry Cobbler with Pinwheel Biscuits is our twist on traditional apple cobbler. Here, buttery biscuit dough is rolled with almonds and brown sugar and bakes into a pretty pinwheel crust.

Yield: Makes 8 to 10 servings
Total:
Recipe from Southern Living

More From Southern Living

Recipe Time

Hands On: 1 Hour
Total: 1 Hour, 15 Minutes


Ingredients

  • APPLE-CHERRY FILLING
  • 8 large Braeburn apples, peeled and cut into 1/2-inch-thick wedges (about 4 1/2 lb.)
  • 2 cups granulated sugar
  • 1/4 cup all-purpose flour
  • 1/4 cup butter
  • 1 (12-oz.) package frozen cherries, thawed and well drained
  • 1 teaspoon lemon zest
  • 1/3 cup fresh lemon juice
  • 1 teaspoon ground cinnamon
  • PINWHEEL BISCUITS
  • 2 1/4 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2 1/4 teaspoons baking powder
  • 3/4 teaspoon salt
  • 3/4 cup cold butter, cut into pieces
  • 2/3 cup milk
  • 2/3 cup firmly packed light brown sugar
  • 2 tablespoons butter, melted
  • 1/4 cup finely chopped roasted unsalted almonds
  • SERVE WITH
  • Sweetened whipped cream (optional)

Preparation

  1. 1. Prepare Filling: Preheat oven to 425°. Toss together first 3 ingredients. Melt 1/4 cup butter in a large skillet over medium-high heat; add apple mixture. Cook, stirring often, 20 to 25 minutes or until apples are tender and syrup thickens. Remove from heat; stir in cherries and next 3 ingredients. Spoon apple mixture into a lightly greased 3-qt. baking dish. Bake apple mixture 12 minutes, placing a baking sheet on oven rack directly below baking dish to catch any drips.
  2. 2. Prepare Biscuits: Stir together 2 1/4 cups flour and next 3 ingredients in a large bowl. Cut cold butter pieces into flour mixture with a pastry blender or fork until crumbly; stir in milk. Turn dough out onto a lightly floured surface; knead 4 to 5 times. Roll dough into a 12-inch square. Combine brown sugar and 2 Tbsp. melted butter; sprinkle over dough, patting gently. Sprinkle with almonds. Roll up, jelly-roll fashion; pinch seams and ends to seal. Cut roll into 12 (1-inch) slices. Place slices in a single layer on top of apple mixture.
  3. 3. Bake at 425° for 15 to 17 minutes or until biscuits are golden. Serve with whipped cream, if desired.
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