Sunday, August 30, 2020

Sourdough Apple Cobbler

It's apple season here in West Virginia and the magazines are full of recipes made with apples. This filling is made with a double dose of local apples-mixing the apple chunks with apple butter made the day before with the same apples! This one has a drop biscuit dough made with a sourdough starter-but you can add any of your favorite cobbler toppings.

Apple Butter Cobbler 

(Serves 8)

Toss apples with brown sugar and flour.
42 ounce apples, peeled and cut in 1/2 inch pieces
3 tablespoon brown sugar
3 tablespoon whole wheat flour

Melt butter in 12 inch skillet on stove top.
2 tablespoon 2 teaspoon buttery spread
Add apple-sugar-flour mix. Cook over medium low heat for 10 minutes, stirring often.

Remove apples from heat.  Stir in apple butter
2/3 cup slow cooker *apple butter (made with simply apples, cinnamon, nutmeg and cloves)

Add lemon zest, juice and salt. Stir.
1 teaspoon lemon zest
4 teaspoon lemon juice
1/8 teaspoon salt
Place apples in 9 inch baking dish. Place baking tray under dish to catch juice overflow.
Bake at 425 F for 15 minutes. 

Drop Biscuits
Mix flour, salt and baking soda in small food processor.
1/2 cup whole wheat flour
1/8 teaspoon salt
1/3 teaspoon baking soda

Add butter to processor, pulse about 45 seconds to mix.
2 tablespoon 2 teaspoon butter, cut in small pieces

Add buttery flour mix to sourdough starter and stir. Add milk to thin.
1/2 cup sourdough starter
2 tablespoon nonfat milk

Drop dough onto top of apples using a 1 tablespoon scoop.
Sprinkle with cinnamon sugar. 
Cinnamon Sugar
Bake at 425 F for 18 minutes, reducing heat by 25 degrees if necessary to prevent over browning.

Serve warm with vanilla ice cream!

*For the apple butter, I peeled and cut 2 1/2 pounds of apples in 1/2 inch chunks. Mixed in 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg and 1/8 teaspoon cloves. Cooked on high in slow cooker for 3 hours. Blended when cooled.



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