About
Virginia in the fall is a beautiful place to be. Even more beautiful, though? This amazingly fresh Virginia Apple Cobbler waiting on your table after a delicious meal. Perfectly ripened apples are fall-spiced, topped and baked with some tender buttery biscuits, and crowned with a generous helping of creamy vanilla ice cream. It isn't fall unless you fall in love with this charmingly scrumptious Virginia Apple Cobbler. Cooler temperatures and flannel shirt optional!
Ingredients
- For the filling:
- 6 cups Granny Smith or Honeycrisp apples, peeled and thinly sliced (about 1/4-inch-thick)
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon salt
- For the topping:
- 2 2/3 cups self-rising flour
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup salted butter, very cold, grated
- 1 cup plus 2 tablespoons whole buttermilk, very cold, divided, plus more, to taste
- coarse sugar, to taste
- vanilla ice cream, optional, to taste, for serving
Directions
Step 1 -Preheat the oven to 400 degrees F.
Step 2 -Grease an 8-inch square baking dish or 9-10-inch cast-iron skillet.
Step 3 -In a large bowl, add the apples, 1/2 cup of the granulated sugar, the lemon juice, 1 teaspoon of the cinnamon, 1/4 teaspoon of the nutmeg, the allspice, and 1/4 teaspoon of the salt and stir to combine.
Step 4 -Transfer the apple mixture to the prepared baking dish.
Step 5 -In a separate large bowl, add the flour, the remaining granulated sugar, the remaining salt, the remaining cinnamon, and the remaining nutmeg and whisk to combine.
Step 6 -Add the grated butter to the flour mixture and gently toss to combine until the butter is completely coated.
Step 7 -Add 1 cup of the cold buttermilk to the flour mixture and stir until just combined into a dough with no dry pockets of flour remaining. If the dough seems too dry, add the extra buttermilk, a little at a time, until the desired consistency is reached.
Step 8 -By hand, in roughly 6 portions of about 3/4-1-inch thickness, form the dough into biscuits.
Step 9 -Place the biscuits evenly on top of the apple mixture.
Step 10 -Evenly brush the remaining 2 tablespoons of the buttermilk on the tops of the biscuits.
Step 11 -Evenly sprinkle the biscuits with the coarse sugar.
Step 12 -Bake, uncover, until the apple mixture is bubbling and the biscuits are golden-brown and cooked through when a toothpick inserted into the middle of the largest biscuit comes out clean, about 35-40 minutes. If the biscuits become too dark before the cobbler is done, loosely tent the top of the cobbler with aluminum foil towards the end of the baking time.
Step 13 -Serve the cobbler warm with the vanilla ice cream.
