Apple Cobbler with Cinnamon Raisin Biscuits
Makes 6 servings
2 cups all-purpose flour
1 cup plus 2 tablespoons granulated sugar, divided
2 teaspoons ground cinnamon, divided
1½ teaspoons baking powder
½ teaspoon salt
½ cup cold butter, cut into ½-inch pieces
½ cup raisins
¾ cup plus 2 tablespoons cold whole buttermilk, divided
2 tablespoons turbinado sugar
2 tablespoons cornstarch
¼ teaspoon ground allspice
4 large Gala apples, peeled, cored, and sliced ½ inch thick
2 large Granny Smith apples, peeled, cored, and sliced ½ inch thick
1. Preheat oven to 400°. Line a baking sheet with parchment paper. Spray a 13x9-inch baking dish with cooking spray.
2. In a large bowl, whisk together flour, 2 tablespoons granulated sugar, 1 teaspoon cinnamon, baking powder, and salt. Using a pastry blender or 2 forks, cut in cold butter until mixture is crumbly; stir in raisins. Stir in ¾ cup cold buttermilk just until combined.
3. On a lightly floured surface, knead dough just until it comes together. (Dough will be sticky.) Roll dough to 1-inch thickness. Using a 3½-inch round cutter, cut 6 dough rounds, rerolling scraps as necessary. Place on prepared baking sheet; brush with remaining 2 tablespoons cold buttermilk, and sprinkle with turbinado sugar.
4. Bake until partially baked, about 6 minutes. Reduce oven temperature to 375°.
5. Meanwhile, in a large bowl, whisk together cornstarch, allspice, remaining 1 cup granulated sugar, and remaining 1 teaspoon cinnamon. Stir in all apples. Spoon into prepared baking dish, and top with partially baked biscuits.
Bake until biscuits are golden brown and
