Shelly's Recipe

APPLE COBBLER WITH BISCUIT CRUST

Category: Cobblers/Crumbles and Crisps

2 lbs Granny Smith apples, peeled, cored and sliced
2 cups (packed) brown sugar
1 cup sugar
1 cup unsalted butter
1/2 cup Captain Morgan Spiced rum
1 cup orange juice
1 tbsp ground cinnamon
1 tsp nutmeg
1 tbsp fresh ginger, grated
2 tbsp orange peel, grated

Biscuits
2 cups flour
1 tsp salt
1 tbsp baking powder
2 tsp sugar
1 1/2 to 2 cups heavy cream
6 tbsp unsalted butter, melted

In a large, heavy saucepan over medium-low heat, cook the butter, brown sugar, sugar, rum and orange juice until butter melts and mixture is the consistency of caramel sauce. Add spices, ginger, grated orange peel, and apples and cook until apples soften slightly and absorb the flavor but dont break down, about 7 to 10 minutes.

After baking biscuits (see recipe), turn oven off. Spoon filling into ramekins about three-fourths full and top each with a biscuit. Place ramekins on the baking sheet and put into the still-warm oven for 10 minutes. Serve very warm with vanilla ice cream. Serves 12

Biscuits: Preheat oven to 425. Combine the dry ingredients in a mixing bowl with a whisk. Slowly add 1 1/2 cups cream, stirring constantly with a wooden spoon. Gather the dough together; when it holds together and feels tender, it is ready to knead.

If it seems dry and pieces are falling away or remain unmoistened, add enough additional cream to make the dough hold together. Place dough on a lightly floured board and knead for one minute.

Pat the dough into a square (roughly) about a half inch thick. Cut into 12 roughly equal squares and dip each into the melted butter, coating all sides. Place biscuits about 2 inch apart on a large, ungreased baking sheet. Bake for 12 minutes or until lightly browned. Makes 6 to 8 ramekins