Prep 15 mins
Cook 30 mins
Sometimes called cobbler, this old-timey recipe is from the thrifty settlers of the Northeast. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- 4 apples (use good, tart baking apples)
- 1⁄2 cup sugar
- 1⁄2 teaspoon cinnamon
- 2 tablespoons butter
Baking Powder Biscuits
- 2 cups flour
- 3 teaspoons baking powder
- 1⁄2 teaspoon salt
- 4 tablespoons butter
- 3⁄4 cup milk
- For the biscuits: Sift dry ingredients together.
- Add butter, working it in with a fork or dough blender.
- Add milk to make a soft dough.
- Place on a floured board and toss lightly until the outer surface looks smooth.
- Roll out 1/2 inch thick.
- Pare and slice apples; arrange them in a well-greased shallow baking dish.
- Sprinkle with sugar and cinnamon; dot with butter.
- Cover with biscuit dough and cut several gashes to allow steam to escape.
- Bake at 350F about 30 minutes.
- Serve hot with pudding sauce or nutmeg-flavored sweetened cream.