Buttermilk Biscuit-Topped Apple Cobbler
Makes 8 servings
Biscuit toppings are generally made with all butter or a combination of butter and solid vegetable shortening. This one is made with a combination of butter and olive oil, so you’re getting lots of rich flavor, but with less saturated fat. Timing alert: The dough needs to chill for 30 minutes before baking.
1/2 cup whole-wheat flour
1/2 cup plus 1 tablespoon all-purpose flour
2/3 cup plus 1 tablespoon sugar
2 teaspoons grated lemon zest
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons cold unsalted butter, cut up1 tablespoon extra-light olive oil
1/4 cup buttermilk
3 pounds Granny Smith apples (about 6), peeled and thinly sliced
1 tablespoon fresh lemon juice
1 teaspoon cinnamon
- In a large bowl, stir together the whole-wheat flour, 1/2 cup of the all-purpose flour, 1 tablespoon of the sugar, the lemon zest, baking powder, baking soda, and 1/4 teaspoon of the salt. With a pastry blender or 2 knives, cut in the butter and olive oil until the mixture resembles coarse meal.
- Stir in the buttermilk until the dough almost comes together. (Add up to 1 tablespoon more buttermilk, 1 teaspoon at a time, if the dough is too dry.) Pat the dough into a disk, wrap in plastic wrap, and chill for 30 minutes.
- Meanwhile, in a large bowl, combine the apples, the remaining 2/3 cup sugar, and remaining 1 tablespoon all-purpose flour, and toss well to coat. Add the lemon juice, cinnamon, and the remaining 1/4 teaspoon salt, and toss to combine.
- Spoon the apple mixture into a 9-inch deep-dish pie plate.
- Preheat the oven to 425°F. On a lightly floured board, pat the chilled dough into an 8-inch circle. Gently lift the dough and place on top of the filling. Place the cobbler on a jelly-roll pan to catch any drips and bake for 15 minutes.
- Reduce the oven to 350°F and bake for 25 minutes, or until the crust is golden brown. Transfer to a wire rack and cool 10 minutes before serving.
From The Wellness Kitchen, by the editors of the University of California, Berkeley Wellness Letter and the staff of the Wellness Kitchen
per serving: 269 calories, 5.4g total fat (2.2g saturated), 8mg cholesterol, 5g dietary fiber, 56g carbohydrate, 3g protein, 262mg sodium. Good source of: fiber, selenium.