Recipe Background
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!
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
- Preheat the oven to 400 degrees F.
- Grease an 8-inch square baking dish or 9-10-inch cast-iron skillet.
- 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.
- Transfer the apple mixture to the prepared baking dish.
- 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.
- Add the grated butter to the flour mixture and gently toss to combine until the butter is completely coated.
- 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.
- By hand, in roughly 6 portions of about 3/4-1-inch thickness, form the dough into biscuits.
- Place the biscuits evenly on top of the apple mixture.
- Evenly brush the remaining 2 tablespoons of the buttermilk on the tops of the biscuits.
- Evenly sprinkle the biscuits with the coarse sugar.
- 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.
- Serve the cobbler warm with the vanilla ice cream.
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