Quick Apple Cobbler With Lemon Rosemary Drop Biscuits

Christy Rost


221-ounce cans apple pie filling
2tablespoons sugar
½teaspoon cinnamon
1/8teaspoon allspice
1/8teaspoon freshly grated nutmeg

1 ½cups flour
2tablespoons sugar
1teaspoon baking powder
½teaspoon baking soda
¼teaspoon salt
¼cup cold unsalted butter, cut into 8 pieces
2teaspoons lemon zest
1teaspoon fresh rosemary, finely chopped
2/3cup buttermilk
2teaspoon sugar, for garnish

Preheat the oven to 350 degrees. In a medium bowl, stir together the pie filling, sugar, cinnamon, allspice, and nutmeg until well blended. Pour the mixture into a 9-inch square baking pan and set aside.

In a large bowl, stir together the flour, sugar, baking powder, baking soda, and salt until well blended. Cut the cold butter into the flour mixture with a pastry blender or 2 knives until the butter is pea-size. Quickly stir in the lemon zest, chopped rosemary, and the buttermilk until the biscuit dough is light and fluffy.

Drop large dollops of biscuit dough onto the apple mixture, sprinkle the biscuits with sugar, and place it in a preheated oven. Bake the cobbler 30 to 35 minutes, or until the filling is hot and bubbly and the biscuits are puffy and golden brown.

Remove the cobbler from the oven and set it aside to cool. Serve it warm or at room temperature with a scoop of vanilla ice cream or cream, if desired.

Recipe serves 6 to 8.

Category: Pies & Tarts