Homemade Apple Cobbler Crowned with Flaky Buttermilk Biscuits, Recipe by Mom
In a charming twist, my mother precedes the apples in this indulgent cobbler, giving them a slight edge on the buttery biscuit topping that sits atop. It's a timeless, cozy dessert that simply screams for a generous scoop of vanilla ice cream. Check out Mom's Buttermilk Biscuit Topping recipe here.
Pictured with the cobbler, you'll find a leafy partner in rhubarb - a versatile and somewhat underrated companion to apples. While we typically encounter the eye-catching pink rhubarb in desserts, such as our Strawberry-Rhubarb Pie with Sour Cream Crust, there are also pallid green varieties that deliver the same delightful taste.
Yield: 6 to 8 servings
Ingredients (8)
- 4 tablespoons unsalted butter, plus more for buttering the baking dish
- 6 large tart apples (such as Granny Smith, Pippin, or Northern Spy), peeled, cored, and cut into 1/2-inch chunks
- 1/2 cup sugar
- 1/2 cup fresh apple cider or unfiltered apple juice
- 1 lemon, zested and juiced
- 1 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated or ground nutmeg
- 1 recipe Mom's Buttermilk Biscuit Topping
Instructions
- Heat the oven to 400°F. Butter a 7 × 11-inch or 9-inch square baking dish.
- In a heavy-bottomed saucepan over medium heat, melt 4 tablespoons of butter without browning. Add the apples, sugar, cider, and lemon zest and juice and cook, stirring occasionally, for about 5 minutes, until the apples are tender. Remove from heat and stir in the cinnamon and nutmeg.
- Transfer the apples to the prepared baking dish, scraping all the juices out of the saucepan with a rubber spatula. Allow the fruit to rest while preparing the topping.
- Place the biscuits over the fruit, maintaining about 1/4 inch between them. Bake the cobbler on a center rack for 25 to 30 minutes, or until the biscuit topping is golden brown and the apples are bubbling around the sides of the pan. Allow the cobbler to cool for at least 10 minutes before serving. Serve warm.
Insights:
Nutritional Benefits of Using Rhubarb in Apple Cobbler
- Rhubarb adds fiber and vitamin C to desserts, contributing to their nutritional value[2]
- The tartness of rhubarb balances the sweetness of apples for a harmonious flavor profile
Culinary Benefits of Using Rhubarb in Apple Cobbler
- Rhubarb provides a delightful contrast in texture against the softer apples, enhancing the overall dining experience.
- The tartness of rhubarb deepens the flavor complexity of apple desserts, making them more appealing.
History of Using Rhubarb in Apple Desserts
Rhubarb and apples have been combined in desserts for centuries, particularly in European and American cuisine. Historically, rhubarb was initially used in savory dishes due to its tartness, but when sugar became more widely available and affordable, it began being used in sweet dishes like pies and cobblers. Apple cobbler recipes traditionally focus on apples, but incorporating rhubarb adds a layer of complexity and nutritional value, making it a beneficial addition for both flavor and health.
- The leafy rhubarb, pictured alongside the cobbler, can be a versatile and somewhat underrated companion to apples in desserts, offering a delightful contrast in texture.
- In the given recipe for Apple Cobbler, there's an option to include rhubarb along with apples, adding fiber and vitamin C to the dessert, thereby contributing to its nutritional value.
- When preparing the Apple Cobbler, prior to placing the biscuits over the fruit, the apples should be allowed to rest, allowing time for the rhubarb's tartness to balance the sweetness of the apples for a harmonious flavor profile.
- If following an uncategorized dessert recipe that doesn't involve rhubarb, consider adding some cored rhubarb chunks for a unique twist - the result will be pleasantly tart and nutritious.
