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Apple-Vinegar Biscuit Cobbler

Southern Living OCTOBER 2001

  • Yield: Makes 6 to 8 servings

Ingredients

  • 8 Granny Smith apples, peeled and cut into wedges
  • 2 cups sugar
  • 1 (3-ounce) package cream cheese
  • 1/3 cup butter or margarine, cut up
  • 2 1/2 cups self-rising flour
  • 1 cup milk
  • 1/4 cup butter or margarine
  • 1/3 cup cider vinegar
  • 1 teaspoon grated lemon rind
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • Vanilla ice cream (optional)

Preparation

Combine apple and sugar; set aside.

Cut cream cheese and 1/3 cup butter into flour with a fork or pastry blender until crumbly; stir in milk.

Turn dough out onto a lightly floured surface; knead 3 to 4 times. Pat or roll dough to 1/2-inch thickness. Cut with a 2 1/2-inch round cutter; set aside.

Melt 1/4 cup butter in a large skillet over medium-high heat; add apple mixture. Cook, stirring often, 20 minutes or until apple is tender and syrup thickens slightly. Stir in remaining ingredients. Pour into a lightly greased 11- x 7-inch baking dish; place dish on an aluminum foil-lined baking sheet. Arrange 12 biscuits over hot mixture. Place remaining biscuits on a baking sheet.

Bake cobbler at 425° for 20 minutes or until biscuits are golden. Bake biscuits at 425° for 12 to 15 minutes. Serve cobbler with ice cream, if desired.

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Apple-Vinegar Biscuit Cobbler recipe

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