Cobbler with White Cheddar Biscuits

Cobbler with White Cheddar Biscuits

Cobbler with White Cheddar Biscuits…

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Cobbler with White Cheddar Biscuits
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  1. 3 pounds Granny Smith apples, peeled, cored, and sliced (about 9 cups)
  2. 1 cup packed dark brown sugar
  3. 1 tablespoon balsamic vinegar
  4. 1 teaspoon ground cinnamon
  5. 1/4 cup cold water
  6. 3 tablespoons cornstarch
  7. 1 1/2 cups all-purpose flour
  8. 1/2 cup finely ground pecans or almonds or 1/2 cup all-purpose flour
  9. 3 tablespoons granulated sugar
  10. 1 tablespoon baking powder
  11. 1 teaspoon salt
  12. 1/2 cup butter
  13. 2 eggs, beaten
  14. 1/2 cup milk
  15. 1/2 cup shredded aged white cheddar cheese (2 ounces)
  16. Vanilla bean ice cream (optional)
  1. 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. 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. 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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