Apple Cobbler with Cheddar Biscuit Crust
This cobbler is very easy to prepare in advance—bake it just before serving.
Serves: 8Hands-on: 30 minutesTotal: 1 hour 20 minutesDifficulty: Easy
- 1 cup brown rice flour
- 1 cup arrowroot starch or tapioca starch
- ½ tsp. xanthan gum
- ½ tsp. plus ⅛ tsp. salt, divided
- 4 tsp. baking powder
- ½ tsp. cayenne pepper
- ½ cup butter, softened, divided
- ¾ cup buttermilk
- ¾ cup grated sharp Cheddar cheese
- 8 large tart apples such as Granny Smiths, peeled, cored, and sliced
- ⅓ cup lemon juice
- 2 tsp. ground cinnamon
- ¼ tsp. ground nutmeg
- 1½ Tbsp. cornstarch
- ¼ cup dark brown sugar
- ¼ cup granulated sugar
- Preheat the oven to 325°F.
- In a large bowl, mix the brown rice flour, arrowroot starch or tapioca starch, xanthan gum, ½ teaspoon salt, baking powder, and cayenne pepper. Cut in ¼ cup butter with a fork until it looks like oatmeal. Add the buttermilk and stir. Stir in the cheese and set aside.
- Place the apples in a 9" × 13" baking dish or a 2-quart casserole. Sprinkle them with lemon juice.
- In a small bowl, mix together cinnamon, nutmeg, cornstarch, sugars, and remaining salt. Pour over the apples and toss together. Dot with remaining butter. Drop the cheese mixture by the tablespoonful over the top.
- Bake for 50 minutes, or until crust is browned and the apples are bubbling. Serve with extra slices of cheese or vanilla ice cream.