Lunch: Bourbon Apple Cobbler

Recipe by Donald Link Chef Donald Link uses a mixture of apples for this cobbler — Granny Smith, Black Arkansas and Golden Delicious. The combination of tart apples mixed with sweet is key, but feel free to experiment with your favorite types of apples.

Ingredients

unsalted butter

Instructions

Adjust oven rack to lower-middle position and heat oven to between 350 and 375 degrees F. Prepare standard or deep-dish 9-inch pie pan by spreading a generous amount of room temperature unsalted butter around the dish. Set aside.
For the filling: Wash apples. Peel and slice into bite-sized chunks. Place into a bowl and toss with lemon juice. Set aside.
In a large sauté pan on medium heat, add sugar and just enough water to saturate the sugar and create a sand like consistency. Allow water to evaporate and slowly caramelize the sugar. Stir occasionally. Bring sugar to a caramel color and lower heat. Just before sugar begins to smoke, add butter and mix carefully. Add cream and incorporate. Add bourbon and mix into caramel. Add reserved apples and cook for 5 minutes until caramel is brought to a light rolling boil and apples soften. Set mixture aside to cool slightly.
For the biscuit topping: Whisk flour, sugar, baking powder, baking soda, and salt in large bowl to combine. Add cold butter and cut in using your fingers or a fork. Mix until the butter is a small pea or pebble size. Add the buttermilk and mix until the dough just comes together.
To assemble and bake cobbler: Using a slotted spoon, ladle the apples from the sauté pan into your baking dish. Pinch off equal-sized pieces biscuit dough and place on top of the apple filling. Mix together the last measurements of brown sugar, granulated sugar, and cinnamon, and sprinkle over the biscuit dough. Bake until filling is bubbling and biscuits are golden brown on top and cooked through, 20 to 30 minutes. Cool cobbler on wire rack 20 minutes and serve.

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