Gooey Apple Cobbler with Sweet Potato Biscuits
Some recipes are born from planning. This one? A spur of the moment recipe. I had apples. I had leftover sweet potatoes. And I wasn’t in the mood for pie, shocking, I know. So I mashed the sweet potatoes into biscuit dough, crossed my fingers, and layered them over a bubbling spiced apple filling. What came out of the oven was messy in the best way: golden, tender biscuits soaking up all that caramel-y apple goodness. It’s not fancy. It’s not fussy. But wow, is it good.
Ingredients
APPLE FILLING
- 2 cups sugar
- ⅓ cup brown sugar
- ½ cup cornstarch
- 4 teaspoons cinnamon
- 2 teaspoons powdered ginger
- ¼ teaspoon nutmeg
- 10 cups apples (peeled, cored and sliced, 5-6 apples)
- 1 teaspoon salt
- 1 cup raisins (plumped by soaking in hot water until soft)
- 1 ½ cups toasted pecans
SWEET POTATO BISCUITS
- 2 ½ cups sweet potatoes, cooked and mashed (2-3 sweet potatoes)
- 3 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons brown sugar
- ½ teaspoon cinnamon
- ½ cup butter (cold)
- ½ cup chopped pecans
- ¾ cup buttermilk (cold)
Instructions
Pie filling:
- Mix together sugars, cornstarch, and spices until evenly combined. Toss with apples and let sit for 15 minutes.
- Place in a large skillet and cook over medium heat, stirring occasionally, until apples start to soften and bubble. Add salt. Add plumped raisins and pecans and stir to combine. Remove from the heat and pour into a casserole dish or cast-iron skillet.
Sweet Potato Biscuits:
- Cook potatoes in the microwave for about 4 minutes until soft. Let cool and remove skins and mash well. Place in the freezer to cool.
- In a food processor, add flour, baking powder, baking soda, salt, cinnamon and brown sugar. Process to combine. Add cubes of cold butter and process until they are pea size. In the alternative, use a pastry blender.
- In a medium bowl, mix the cooled sweet potatoes and buttermilk. Add to the dry ingredients along with the chopped pecans and process, just until it comes together. It should be a little sticky, if too sticky to handle, add a little more flour.
- Place the dough on a floured surface and form into a rectangle, cut it into 3 portions and stack them on top of each other. Roll out and repeat 3 times.
- Roll dough into a 2 inch thick rectangle. Use a 2 inch biscuit cutter to cut the biscuits, going straight down, do not twist. Place them on a cookie sheet and freeze for 10 minutes. Remove and add to the top of the apple mixture.
- Preheat the oven to 375º. Bake for 30 minutes or until the top of the biscuits start to brown and are cooked through.
Barbara's Notes + Tips
- You can easily half this recipe and make it in a deep dish pie pan.
- Try using a combination of apples for even more flavor.
Storage
-
- Fridge: Let the cobbler cool completely, then cover and refrigerate for up to 4 days.
-
- Freeze: Wrap tightly in foil or transfer to an airtight container and freeze for up to 2 months. Thaw in the fridge overnight before reheating.
-
- Reheat: Warm individual portions in the oven to keep the biscuits from getting rubbery.
Nutrition
Calories: 454kcal | Carbohydrates: 78g | Protein: 5g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 362mg | Potassium: 387mg | Fiber: 5g | Sugar: 41g | Vitamin A: 3195IU | Vitamin C: 5mg | Calcium: 74mg | Iron: 2mg
