Cobbler with White Cheddar Biscuits
- 3 pounds Granny Smith apples, peeled, cored, and sliced (about 9 cups)
- 1 cup packed dark brown sugar
- 1 tablespoon balsamic vinegar
- 1 teaspoon ground cinnamon
- 1/4 cup cold water
- 3 tablespoons cornstarch
- 1 1/2 cups all-purpose flour
- 1/2 cup finely ground pecans or almonds or 1/2 cup all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup butter
- 2 eggs, beaten
- 1/2 cup milk
- 1/2 cup shredded aged white cheddar cheese (2 ounces)
- Vanilla bean ice cream (optional)
- 1. Preheat oven to 400 degrees F. In a 4- to 6-quart Dutch oven combine apple slices, brown sugar, balsamic vinegar, and cinnamon. Bring to boiling, stirring occasionally once apples begin to release their juices; reduce heat. Simmer, covered, about 5 minutes or until apples are nearly tender, stirring occasionally. In a small bowl stir together the cold water and cornstarch; add to apple mixture. Cook and stir until thickened and bubbly. Keep hot over low heat.
- 2. In a large bowl combine flour, ground nuts, granulated sugar, baking powder, and salt. Using a pastry blender, cut in butter until pieces are pea-size. In a medium bowl stir together eggs, milk, and cheese. Add cheese mixture to flour mixture; stir just until combined. Spoon hot apple mixture evenly into a 3-quart rectangular baking dish. Using a spoon, drop dough mixture into 12 mounds on top of fruit.
- 3. Bake for 25 to 30 minutes or until top is golden and filling is bubbly. Cool on a wire rack for 30 minutes. Serve warm. If desired, serve with ice cream.
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