Yield
Makes 6 to 8 servings

How to Make It

Step 1

Combine apple and sugar; set aside.

Step 2

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

Step 3

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.

Step 4

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.

Step 5

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.

Ratings & Reviews

trishelrod's Review

trishelrod
September 28, 2011
After buying North Carolina mountain apples, checked Secrets of the South's Best Cooks, and this recipe is a real winner! We used Fuji and Golden Delicious apples and apple pie spice instead of the separate spices. Think the vinegar makes a difference, and the biscuits are flaky and beautiful. I used Tenda Bake gourmet flour from Midstate Mills in Newton NC. Thank you for the great recipe. We will serve this at Thanksgiving, and it may become a tradition! Trish Elrod Charlotte, NC