Recipe - Apple And Dried Cherry Cobbler With Buttermilk Biscuits

FILLING
6 lg Ida red apples peeled; cored
and cut or sliced up
One half cup Light brown sugar; (up to
3/4)
3 tablespoon Flour
1 teaspoon Cinnamon
One fourth teaspoon Ground cloves
Freshly grated nutmeg
1 One half cup Dried cherries
2 tablespoon Fresh squeezed lemon juice
1 One half teaspoon Grated lemon peel
3 tablespoon Unsalted butter; cut into
bits

BISCUIT TOPPING
2 cup Flour
1 tablespoon Sugar
2 One half teaspoon Baking powder
One half teaspoon Baking soda
One half teaspoon Salt
4 tablespoon Cold unsalted butter; cut
into bits
2 tablespoon Cold vegetable shortening;
cut into bits
1 cup Heavy cream; plus 2
tablespoons
Cinnamon sugar; for
sprinkling

Heat oven to 375 degrees..

In a bowl, combine apples, sugar, flour, spices to taste, cherries, lemon
juice and peel, and butter. Toss to mix; transfer to a buttered deep round
baking dish.

Into a bowl, sift together flour, sugar, baking powder, soda and salt. Add
butter and shortening and blend with your fingertips or pastry blender
until it resembles coarse meal. Add 1 cup of the cream, stirring until
dough forms a ball. Be careful not to overwork dough. On a lightly floured
surface, turn out dough and pat into a 1/2inch thick round. Use a 2 to 2
1/2inch biscuit cutter to stamp out rounds. Gather scraps into a round and
stamp out more rounds.

Arrange rounds, lightly touching one another, on top of apple filling so
they form one continuous layer. Brush tops with remaining 2 tablespoons
heavy cream and sprinkle with cinnamon sugar to taste. Bake cobbler in
middle of oven 35 to 40 minutes, or until filling is bubbling and dough is
pale golden.

Yield: 10 to 12 servings

Notes: Thanksgiving Special with Drew Nieporent

Recipe by: TVFN Show #TGSP94

Posted to MCRecipe Digest V1 #921 by Sue suechef@sover.net on Nov 23,
1997