Cheddar Biscuit Apple Cobbler

INGREDIENTS

• 1tablespoon unsalted butter, at room temperature, for dish

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• FILLING

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• 7 1⁄2ounces medium brown sugar (1 cup packed)

• 3tablespoons cornstarch

• 1⁄2teaspoon fine sea salt

• 1teaspoon ground cinnamon

• 8large apples, peeled, cored, and sliced 1/4 inch thick (3 1/2 pounds prepped)

• 1lemon, juice of

• 1⁄4cup unsalted butter

• BISCUITS

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• 10ounces all-purpose flour (2 cups)

• 2tablespoons granulated sugar

• 2teaspoons baking powder

• 1⁄2teaspoon fine sea salt

• 1⁄4lb grated extra-sharp cheddar cheese (2 cups)

• 1 1⁄3cups cold buttermilk (or more)

DIRECTIONS

• Preheat oven to 375°F Place a rack in the bottom third. Butter a 3-quart baking dish.

• Rub the brown sugar, cornstarch, sea salt and cinnamon together in a large bowl, breaking up clumps. Add apples and toss well to coat. Gently stir in lemon juice. Let stand at room temperature for 15 minutes until juices begin to release. Stir again, then pour into prepared baking dish. Cut butter into small cubes and scatter over apples.

• Cover pan with foil and bake 20 minutes.

• Meanwhile, whisk flour, 1 tbsp sugar, baking powder and sea salt together. Add cheese and toss until coated. Form a well and add buttermilk. Stir with a fork, a rubber spatula, or your hand, until ingredients just come together; the dough will be shaggy and wet. If dough seems dry, add more buttermilk, 1 tbsp at a time, until it reaches the proper consistency.

• Remove pan from oven and remove foil. Scoop dough into 1/4-cup portions, about 9 scoops. Distribute evenly over fruit. Return pan to oven and bake another 30-40 minutes, or until the apples are tender, the juices bubbling, and the biscuits browned.