Biscuit Topped Apple Cobbler

This is a great way to use up any leftover apples or other fruit and handy if you’ve got some canned biscuits laying around as well.
4 large Granny Smith Apples, peeled and cored. Cut into 1 inch pieces. 
4 Tbsp Butter
1 tsp Cinnamon 
1/2 tsp Nutmeg 
1/2 cup Sugar
2 tsp Vanilla Extract
Pinch of Salt
1 can of Flaky Biscuits 
1 Tbsp Butter
3 Tbsp Sugar
After peeling, coring and cutting the apples into 1 inch pieces, put them into a sauce pan with the 4 melted tablespoons of butter. Add a pinch of salt and allow them to soften and reduce. 
Then add sugar, cinnamon, vanilla and nutmeg. Continue cooking until slightly thickened. If you find they are not sufficiently thickened, add a cornstarch slurry and continue cooking. You make a slurry by adding 1 tsp of cornstarch with 2 tsp of water and mixing together. Once at desired thickness, pour into a pie dish/pan to cool. A square Pyrex can work as well
Preheat your oven to 350F. Open your can of biscuits and cut each biscuit into quarters and arrange on top. Sprinkle with remaining sugar and dot with butter. Bake for 18-20 minutes or until biscuit topping is nicely browned.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s