Apple Cobbler

Ingredients

• 3.5 pounds apples – peeled, cored, sliced 0.5-inch thick
• 1.5 tbsp lemon juice
• 0.625 cups granulated sugar – divided
• 0.25 cups light brown sugar – packed
• 1.5 tsp ground cinnamon
• 0.25 tsp ground nutmeg
• 0.75 tsp kosher salt – divided
• 2 tbsp cornstarch
• 2 tbsp unsalted butter – cut into small pieces
• 2 cups all-purpose flour
• 2.5 tsp baking powder
• 0.5 cups unsalted butter – cold, cut into small cubes
• 0.8125 cups heavy cream – cold, divided
• 1 tbsp coarse sugar – for sprinkling
• vanilla ice cream – for serving

Instructions

1. Preheat the oven to 375°F (190°C) with a rack in the center.
2. In a large bowl, combine the sliced apples and lemon juice. Add 0.5 cup of the granulated sugar (reserve the remaining 2 tbsp for the biscuit dough), the light brown sugar, ground cinnamon, ground nutmeg, 0.25 tsp of the kosher salt (reserve the remaining 0.5 tsp for the dough), and the cornstarch. Toss until the apples are evenly coated. Transfer the mixture to a 9x13-inch baking dish and spread into an even layer. Dot the top evenly with the 2 tbsp unsalted butter.
3. For the biscuit topping, whisk together the all-purpose flour, baking powder, reserved 0.5 tsp kosher salt, and the reserved 2 tbsp granulated sugar in a medium bowl. Cut in the 0.5 cup cold unsalted butter with a pastry cutter or fingertips until the mixture resembles coarse crumbs with pea-sized bits. Pour in 0.75 cup of the heavy cream (reserve 1 tbsp from the total 0.8125 cup for brushing) and stir just until a soft dough forms; do not overmix.
4. Using a spoon or scoop, drop the dough in 10–12 mounds over the apples, leaving small gaps between mounds to allow steam to escape. Brush the tops with the reserved heavy cream and sprinkle evenly with the coarse sugar.
5. Bake until the biscuits are deep golden brown and cooked through and the apple juices are bubbling thickly in the center, 45–55 minutes. If the biscuits brown too quickly, tent loosely with foil for the last 10–15 minutes.
6. Let the cobbler cool on a rack for 15 minutes to allow the juices to settle.
7. Serve warm, optionally with vanilla ice cream.