6large Honeycrisp apples, peeled, sliced and cored
½cup(100 g) granulated sugar
1Tablespoonfresh lemon juice
1Tablespoonground cinnamon
½teaspoonground nutmeg
Biscuit Topping
1cup(125 g) all purpose flour
2tablespoonscornmeal
¼cup(50 g) granulated sugar, plus 2 teaspoons for sprinkling
1 ¾teaspoonbaking powder
¼teaspoonbaking soda
¼teaspoonsalt
¼cup(56 g) unsalted butter, melted and slightly cooled
⅓cup(80 ml) buttermilk, room temperature
½teaspoonpure vanilla extract
¼teaspoonground cinnamon
Vanilla ice cream for serving
Instructions
Preheat oven to 375° F. Grease a square ceramic baking pan or casserole dish. Set aside.
Peel, slice and core apples. Place in prepared baking pan. Add lemon juice, sugar, cinnamon and nutmeg. Toss to coat.
Bake apple filling for 25 minutes or until they are bubbling around the edges. Start the cobbler topping while the filling is baking.
For the cobbler topping, whisk together flour, cornmeal, ¼ cup sugar, baking powder, baking soda, cinnamon, and salt in a large bowl. Set aside.
In a separate bowl, whisk together the melted butter, buttermilk and vanilla. Add the wet ingredients to the dry ingredients and mix just until combined.
Use a spoon to scoop a heaping tablespoon of dough, roll into a ball and lightly press it into a disc. Carefully place on top of hot apple filling and repeat with remaining dough. Remember this doesn’t have to be exact. Fruit cobblers are meant to mimic a cobbled road! Sprinkle 2 teaspoons sugar on top of dough.
Bake cobbler at 425° F for 15 to 18 minutes or until the dough is golden brown and the fruit is bubbling. Let the cobbler cool for 15 minutes before serving warm with vanilla ice cream.
Notes
Apples: The best variety for baking include Honeycrisp, Granny Smith, Braeburn and Cortland.Buttermilk substitute: Add 1 teaspoon distilled white vinegar to a liquid measuring cup. Add regular milk and fill to the 1/3 cup measure. Stir and let the mixture sit for 10 minutes before using in the recipe.Store covered in the refrigerator for up to 3 days, however, it's best when served the day it is baked.