Easy Apple Cobbler with Sweet Cream

This Easy Apple Cobbler with Sweet Cream has a apple pie filling but uses flaky cinnamon biscuits instead of a crumble topping – a twist on a classic!

Easy Apple Cobbler

We all hear it, we all know it. Pumpkin reigns supreme when it comes to fall.

There are of course, the ever-present pumpkin spice lattes, pumpkin muffins, there’s even pumpkin soup and (my favorite) pumpkin beer cheese fondue. We find ways to sneak it into potatoes, our breakfast pastries, and even into our smoothies.

Pumpkin is basically shoved down our throats like it’s the only vegetable that can signify fall, but I bed to differ. While I contribute to this fallacy in my own ways (see above), there’s another fall produce I want to shine some light on – the apple.

Why does the apple so often get forgotten and left in the dust??

This year I made a promise to all those forgotten apples, and let them be the star of the show. After coming home from the apple orchard last weekend with over 10 pounds of apples, this Easy Apple Cobbler with Sweet Cream was the first baked goodie to come out of my kitchen.

Despite the lack of apple recipes in the Cooking for Keeps archives, the fall dessert I make more than any other is some variation on an apple pie. Although surprisingly enough, I don’t typically ever make a classic apple pie, instead it usually comes in the form of a crisp or easy tart.

Since I had such wonderful luck with this chicken pot pie topped with biscuits, I wondered if I could apply the same concept to an apple pie. What resulted was a sort of hybrid between pie, cobbler and shortcakes, which if you can imagine, is delightful.

How to Make Easy Apple Cobbler

• Toss sliced apples with brown sugar, granulated sugar, cinnamon, salt, lemon juice and flour.
• Pour into a casserole dish, cover and baked until the apples are soft.
• During the cooking process, the apples and the sauce surrounding it create an almost caramel-like taste and consistency, which I adore.
• When the apples are soft, top them with the biscuits and then cook another 15 minutes or so until the biscuits are golden brown and cooked through. 

Best Apple for Apple Cobbler

Granny Smith all the way! I love the tart apple paired with sweet sugar. However if you’re picking apples and only find honey crisp or some other less tart apple, they are absolutely fine to use! 

How to make buttermilk biscuits

While the apples do their thing, make the biscuits.

• Whisk flour, baking powder, baking soda, salt and 3 tablespoons sugar together in a medium bowl.
• Add in cubed butter and shortening. Use a pastry cutter or fork to cut the fat in to the flour mixture. It shouldn’t take long, you want there to be small, pea-sized chunks of fat distributed throughout the flour.
• Once the fat is cut in, add half of the buttermilk. Use your fork to gently toss until evenly coated. Add the other half of the buttermilk and continue to stir until incorporated. DO NOT OVER MIX! 
• Dump dough out on to a floured surface and use a rolling pin to gently form it into a (approximately) 6×8 rectangle. Sprinkle with a 1/3 of the cinnamon sugar mixture. Fold the dough in half over itself and roll or press into another rectangle the same size. Sprinkle with another 1/3 of sugar. Fold over again and sprinkle with remaining sugar. Fold once more time and then roll the dough out so it’s about 1/4 inch inch tall. 
• Use a 2 1/2-inch biscuit cutter to cut 12 biscuits. If needed, reform scraps of dough to make all 12. Make sure you don’t twist the biscuit cutter into the dough, just go straight down forcefully and straight back up. To prevent the cutter from sticking, dip in flour before you make each biscuit. Place the biscuits on a small baking sheet and place in the freezer until the filling is complete. 

Once everything comes out, the “cobbler” is scooped into bowls and drizzled with warm sweet cream.

I’m partial to the warm cream, but ice cream would also be delicious.

For more easy apple recipes, check out these posts: