By Becky Sue from Baking the Goods.
Imagine an apple pie filling baked under a thick comforter of craggy, cheddar studded drop biscuits. This Apple Cheddar Cobbler recipe is a crowd pleaser that cleverly teeters on the sweet and savory line. Apple hunks are cooked down with slick of butter and the sweet touch of brown sugar until tender and syrupy. They are layered into a skillet and topped with simple spoon dropped cheddar biscuits that bake up airy on the inside with a crumbly, bubbling cheddar coated surface. This rustic cobbler is pure ease and classic comfort with just enough savory to enhance the sweet.
Apples & Cheddar belong together
You may already be familiar with the phrase, an apple pie without cheese is like a kiss without a squeeze. If not, please allow me to introduce you to a personal mantra that I take very seriously.
The apple cheddar combo is a road I often find myself on when developing recipes. As the old adage suggests, this combination is a special kind of kismet. Apples and cheddar simply belong together. Whether it’s on a cheese plate, baked into a pie or combined in this Apple Cheddar Cobbler recipe, you can’t go wrong with the match up of apples and cheese.
More apple cheddar recipes from Baking The Goods
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Apple Cheddar Pie
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Apple Cheddar Galette
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Apple Cheddar and Thyme Scones
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Holy Hand Pies – A Recipe For Apple Cheddar Hand Pies
Fresh California Grown apples are available July – January
The state of California offers great growing conditions for apple orchards. Apples grow throughout the state, offering fresh picked apples for half of the year. So when you see a California Grown label on an apple, you know it is fresh from the farm.
Apples are hand-harvested by skilled farmworkers
To prevent bruising, apples are hand picked by skilled farmworkers who deftly climb ladders and gently fill large bags with hand selected apples at peak freshness. In fact, apple trees are harvested multiple times throughout the season in order to pick them at their prime.
At first glance it may seem that the cheddary biscuits are the star of this Apple Cheddar Cobbler. And yes, they deserve some kind of award for their performance. Because, cheddar cheese baked into biscuits is sheer brilliance. But really, it’s the apples that steal the show here. Especially when baked beneath those cheddar laced biscuits.
The best apples for baking
Different apple varieties offer their own unique characteristics. Some types of apples are better for snacking while others are ripe for baking. Personal preference can be at play as well. But there are two apple varieties that I’ve found bake up beautifully, especially when baked together!
Granny Smith Apples
These gorgeous green globes are crisp and tart and just right for baking. The firm texture and high acidity translates to a solid structure and balanced flavor against the sweetness of many baked goods.
Honeycrisp Apples
While Honeycrisp apples were originally bred for cold hardiness and fresh snacking, they also work well in baking. As their name suggests, Honeycrisps have a crisp texture and a sweeter flavor with tart undertones. That balance in acidity and sweetness alongside a firm texture means that they too hold up well to the heat of the oven and the sweetness of baked goods.
I have found that a combination of Granny Smith and Honeycrisp apples is ideal for baking.
The mix of flavors and textures is just right in pies, quick breads, crisps or muffins. Braeburn, Pink Lady and Cortland apples are also solid options. These types of apples offer lots of variety in flavor and a firmer texture that works well for baking.
However, you’ll want to steer clear of Red Delicious, McIntosh, Fuji and Gala apples as they have a tendency to become mealy or mushy when baked.
Feel free to follow your heart when selecting apples for this apple based cobbler. But know that selecting apples with a firmer texture and balanced flavor will set you up for success and make the most of this Apple Cheddar Cobbler recipe! Beginning with the informed decisions and well suited ingredients is always the move when baking.
Apple Cheddar Cobbler Ingredients
Nothing fancy to see here, just a humble mix of laidback ingredients combining into a fulfilling dish full of flavor and texture. Cobblers aren’t fussy but they sure are fabulous. Here is what you’ll need to get this recipe going.
Apple Filling Ingredients
- Apples from California are the star of this Apple Cheddar Cobbler recipe. Look for the California Grown label when selecting your apples to know you are getting quality fruit!
- Butter coats the apples with smooth, creamy and rich flavor depth.
- Brown sugar enhances the natural sweetness of the apples and combines with the butter to create a silky syrup that bubbles up as the cobbler bakes.
- Lemon juice adds a soft squeeze of brightness to the apple filling.
- Salt sprinkles in flavor stability, gently enhancing the other ingredients in the Apple Cheddar Cobbler filling.
- Flour and cornstarch work together to add body and thickness to the apple filling so things aren’t runny under the cheddar biscuit topping.
Real California Cheddar Drop Biscuit Ingredients
- All purpose flour is the base of the Cheddar Drop Biscuits. APF makes for an ultra tender biscuit interior.
- Butter is essential to crumbly biscuits. It needs to be cold and mixed just enough to blend but still maintain crumbles. This translates to textural biscuits with loads of flavor and character.
- Real California sharp cheddar cheese is what sets this Apple Cheddar Cobbler apart from all others. Shreds of sharp cheddar are blended right in with the biscuit dough, adding craveable flavor that pairs perfectly with the buttery biscuits and apple filling.
- Baking powder helps give the biscuits a little loft and their tender, airy interiors.
- Sugar, just a kiss, sweetens the Cheddar Drop Biscuits enough to push them gently into dessert territory.
How to make the simple Apple Filling
Making the apple filling is easy but there are a couple of hacks that make the Apple Cheddar Cobbler even better! These quick steps work together to create an apple filling that is thick and silky. All of the apples cook evenly and transform into a rich and silky filling instead of a watery slop under the biscuits.
- First, the apples are combined with the melted butter and brown sugar in a pot on the stovetop. They all cook down together so the juices of the apples release and the butter, brown sugar and salt combine into a slightly thickened syrup.
- Next, the filling is removed from the heat and the lemon juice, flour and cornstarch are mixed in the with apples.
- Then, the filling is transferred to the pan to be topped with the Cheddar Drop Biscuits and baked.
The Cheddar Drop Biscuits are an easy topper
There is no easier biscuit than a drop biscuit. Just as the name suggests, you simply drop the biscuit dough from a spoon onto your filling. No need for a rolling pin or a biscuit cutter. Just a few simple steps to make these rustic biscuits!
- Whisk the dry ingredients together.
- Cut the butter and cheddar cheese into the dry ingredients until crumbly.
- Mix in the buttermilk until shaggy.
- Scoop and drop the biscuits over the apple filling. Then top with a bit more cheese for a savory golden finish.
- Bake until the filling is thick and silky and the cheddar drop biscuits are golden and crumbly on the exterior and tender and fluffy inside.
When topping the apple filling with the cheddar drop biscuits, there will be space between the biscuits. This allows the steam to release from the fruit and gives the biscuits space to expand.
While baking, the Apple Cheddar Cobbler will fill your home with a sweet and savory aroma that will have everyone popping in the kitchen to see what’s baking. The soft scent of apples and warm aromatics of bubbly cheddar is an enticing blend that somehow tastes even better than the hunger inducing wafts emanating from the oven.
Since fresh picked California Grown apples are available for half of the year, this Apple Cheddar Cobbler is a recipe that can be enjoyed from summer through winter. But those early fall days when the weather just starts to transition and the mornings are as crisp as biting into an apple feel like primetime for a big, untamed scoop of Apple Cheddar Cobbler.
The small addition of cheddar transforms a classic apple cobbler into a multi-dimensional dish boasting sweet and savory elements. If you’re a fan of apple cobbler, this Apple Cheddar Cobbler is a natural next level recipe to explore!
This post was proudly made in partnership with California Grown. All opinions are my own. Thank you for supporting me and the brands that I love. Follow @cagrownofficial on Instagram to learn more about the incredible produce grown in California, farm practices, and discover new recipes!
More apple recipes from friends of Baking the Goods
Oatmeal Apple Muffins from Kate’s Best Recipes
Packed with wholesome ingredients like fresh apples, oats, and a touch of sunshine from the lemon glaze, this oatmeal apple muffins recipe is perfect for a nourishing breakfast or a cozy afternoon treat.
Baked GF Apple Cider Donuts by A Girl Defloured
These delectable doughnuts, make the perfect autumn breakfast with a mug of hot cider or coffee. Or try serving them for dessert, topped with vanilla ice cream and cider syrup.
Apple Hand Pies by Salt and Wind
An easy recipe for a sweet-savory twist on traditional Apple Pie. The spiced apple hand pies combine fresh thyme, lemon, cinnamon, cheese, and apples for a delicious but unexpected treat.
Recipe
Apple Cheddar Cobbler
Total Time: 1 hour 20 minutes
Yield: 12 servings
Print Recipe
Description
A classic made better with a bit of cheddar. This Apple Cheddar Cobbler pairs silky and tender apples filling beneath a thick comforter of craggy and crumbly cheddar drop biscuits bubbling over with cheddar cheese. It’s a rustic and crave-worthy cobbler made with pure ease, classic comfort and just enough savory to enhance the sweet.
Ingredients
Apple Filling
8 medium California apples – cored & diced into ½” cubes, about 8 cups chopped
¼ cup + 1 tablespoon unsalted butter, divided
⅔ cup brown sugar
1 tablespoon lemon juice
½ teaspoon fine sea salt
2 tablespoons all purpose flour
1 tablespoon cornstarch or tapioca flour
Cheddar Drop Biscuits
2 ¼ cups all purpose flour
1 tablespoon baking powder
2 tablespoon granulated sugar
½ teaspoon fine sea salt
½ cup unsalted butter, cold and cut into ¼” cubes
1 cup shredded sharp cheddar cheese, divided
¾ cup buttermilk, cold
Instructions
Apple Filling
In a medium pot, melt ¼ cup of butter over medium heat. Add apples and toss in the butter to coat. Add lemon juice, brown sugar and salt and stir to combine. Continue cooking over medium low, stirring occasionally, until the sugar dissolves and the apples start to soften, about 5 minutes. Remove from heat and stir in flour until the mixture thickens.
Heat oven to 400°F. Lightly grease a well seasoned 9″ cast iron skillet or glass or ceramic baking dish with remaining tablespoon of butter. Transfer the apple filling into the prepared pan.
Cheddar Drop Biscuits
In a medium bowl, whisk the flour, baking powder and salt together to combine. Add the cold, cubed butter and toss to coat in flour. Then use a pastry cutter, a fork or your hands to cut the butter into the flour until the mixture resembles a coarse meal with small, pea sized granules. Add about ¾ cup of the grated cheddar cheese, setting aside ¼ cup, and cut the cheese in with a pastry blender or a fork, just until combined. The dough should be shaggy with visible cheese shreds.
Make a well in the center of the bowl and pour in the buttermilk. Use a fork to mix all the ingredients together until just combined.
Using a tablespoon, scoop about 12 mounds of biscuit dough and drop the dollops over the apple filling. It should cover most of the surface, however, some of the filling will still be visible between the biscuits. Top the biscuits with remaining shredded cheese.
Transfer to the oven and bake for 15 minutes at 400°F. Then turn the temperature down to 375°F and bake for another 30-ish minutes, until the filling is bubbly and the biscuit topping is golden brown. Cool at least 15 minutes and serve warm.
Notes
Serve warm or at room temperature. Pairs great with whipped cream or ice cream.
Store at room temperature for up to 2 days. Or transfer to an airtight container and store in the refrigerator for up to 4 days, rewarming to serve.
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