Apple Butter Cobbler with Drop Biscuits

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A drop biscuit cobbler is a no-fuss way to enjoy apples this fall. For the most apple-iscious flavor, we suggest using a mixture of both tart and sweet apples.

Pam Lolley

Updated on June 21, 2021

Active Time:

25 mins

Bake Time:

35 mins

Stand Time:

20 mins

Total Time:

1 hr 20 mins

Servings:

Cobbler is one of our favorite ways to showcase fresh, seasonal fruit. Not as fussy as a pie, a fruit-filled cobbler can be topped with a beautiful lattice crust, a streusel topping, or even canned biscuits. For this recipe, we make easy homemade drop biscuits to top this seasonal apple cobbler. For the most apple-iscious flavor, we suggest using a mixture of both tart and sweet apples, which is also used in the Slow-Cooker Apple Butter. Traditionally cooked for hours over the stovetop, let your slow cooker do the work and turn out a deep, golden batch of homemade apple butter. An important element in this apple cobbler, apple butter is also delicious smeared over a hot buttermilk biscuit or spooned over a stack of fluffy pancakes. It's tempting to use all your apples in pies and cakes but making apple butter is a creative way to make use of fall's harvest. Make an extra batch and keep in the refrigerator or give as a food gift.

Apple Butter Cobbler with Drop Biscuits — Antonis Achilleos; Prop Styling: Mary Clayton Carl Jones; Food Styling: Emily Nabors Hall

Ingredients

Cobbler Filling

2 pounds Granny Smith apples (about 4 medium apples), peeled and cut into ½-inch wedges
2 pounds Honeycrisp or Gala apples (about 4 medium apples), peeled and cut into ½-inch wedges
1 ¼ cups packed light brown sugar
5 tablespoons all-purpose flour
4 tablespoons butter
1 cup Slow-Cooker Apple Butter
1 teaspoon lemon zest plus 2 Tbsp. fresh juice (from 1 large lemon)
½ teaspoon salt

Drop Biscuits

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
¼ cup granulated sugar, divided
10 tablespoons cold butter, cut into small cubes
1 cup whole milk
2 tablespoons butter, melted

Directions

Prepare the Cobbler Filling: Preheat oven to 425°F. Toss together apples, brown sugar, and flour in a large bowl. Melt butter in a 12-inch cast-iron skillet over medium-high. Add apple mixture (skillet will be very full), and cook, stirring often, until apples are almost tender and syrup thickens, about 10 minutes.
Remove apple mixture from heat; stir in Slow-Cooker Apple Butter, lemon zest, lemon juice, and salt. Bake in preheated oven 15 minutes, placing a baking sheet on oven rack directly below skillet to catch any drips.
Prepare the Drop Biscuits: While the Cobbler Filling bakes, whisk together flour, baking powder, salt, and 3 tablespoons of the sugar in a large bowl. Using a pastry blender or fork, cut butter into flour mixture until texture resembles coarse meal with some pea-size pieces.
Stir in milk with a fork just until mixture is evenly moistened. Remove Cobbler Filling from oven, and scoop dough into 8 (about ⅓ cup) mounds on top, spacing about 2 inches apart. Brush dough mounds with melted butter; sprinkle with remaining 1 tablespoon sugar. Return to oven; bake at 425°F until biscuits are golden brown and cobbler is bubbly, 18 to 20 minutes. Remove to a wire rack, and let stand 20 minutes. Serve warm.

Apple Butter Cobbler with Drop Biscuits

Ingredients

Directions

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