Apple-Cheddar Cobbler

Honestly, who can resist a freshly baked apple cobbler? Our apple-cheddar cobbler recipe features an enticing assortment of cheddar cheese, Granny Smith and Fuji apples, lemon zest, sugar and butter that’s out of this world. The recipe makes 12 servings, and it’s a perfect dish to share with family and friends—one slice can be pretty filling! The dish pairs perfectly with coffee and tea. After trying the recipe, please share your thoughts with your friends and family on Facebook, Pinterest and Twitter. We know you’re going to love it!

Ingredients

Cooking spray
2 ¼ cups King Arthur Unbleached All-Purpose Flour
½ cup King Arthur White Whole Wheat Flour or Whole Wheat Pastry Flour
½ cup granulated sugar
2 teaspoons baking powder
½ teaspoon salt
4 tablespoons Cabot Unsalted Butter, cut into small pieces
1 large egg
½ – ¾ cup buttermilk (or ½ – ¾ cup skim milk mixed with ½ teaspoon lemon juice)
3 cups peeled and sliced Granny Smith apples
3 cups peeled and sliced Fuji apples
¼ cup brown sugar
1 tablespoon freshly grated lemon zest
1 teaspoon cornstarch
1 ounce Cabot Lite50 Sharp Cheddar, grated (about ¼ cup)

Optional garnish: sliced almonds and demerara or turbinado sugar

Directions

PLACE rack in lower third of oven and preheat oven to 400ºF. Coat 9-by-13-inch baking dish with cooking spray and set aside.

COMBINE 2 cups of all-purpose flour and whole wheat flour in large bowl. Add granulated sugar, baking powder and salt and stir to combine.

CUT butter into dry ingredients until mixture resembles coarse meal.

WHISK egg until combined in another small bowl. Whisk in ½ cup buttermilk or milk and lemon juice. Stir egg-milk mixture into dry ingredients just until soft dough is formed, adding additional milk if needed.

TOSS together apples, brown sugar, lemon zest, cornstarch and remaining 1/4 cup all-purpose flour in a large bowl,. Spread apple mixture in prepared dish and top with cheese.

DROP dough in large mounds on top of apples, spreading to edges. Sprinkle with toasted almonds and demerara or turbinado sugar if desired.

BAKE in lower third of oven for 40 to 50 minutes or until topping is golden brown and apples are bubbling and tender when pierced with knife (cover topping loosely with sheet of foil if browning too quickly).

Recipe courtesy of Bonnie Taub-Dix, RD, MA, CDN, author of Read It Before You Eat It.