Apple Cobblers Recipe
- 1 stick (1/2cup) unsalted butter, cut into pieces
- 8 lb Granny Smith apples, peeled, cored, and each cut into 8 wedges
- 1 1/2 cups sugar
- 2 teaspoons finely grated fresh orange zest
- 1/2 cup apricot preserves
- 1/3 cup brandy
- 3 3/4 cups self-rising flour (preferably White Lily)
- 6 tablespoons sugar
- 1/4 teaspoon salt
- 2 sticks (1 cup) cold unsalted butter, cut into bits
- 1 3/4 cups plus 2 tablespoons chilled heavy cream
- 1 large egg yolk
- 2 tablespoons heavy cream (not chilled)
- 1/4 cup granulated sugar
- Special equipment: a 3-inch round cookie cutter and 2 (5- to 6-quart) wide heavy pots
- Divide butter between 2 (5- to 6-quart) wide heavy pots. Heat over moderately high heat until foam subsides, then sauté apples with sugar and zest, divided evenly between pots, stirring, until apples are slightly softened, about 5 minutes.
- Transfer apples with a slotted spoon to 2 (2 1/2- to 3-quart) buttered shallow baking dishes (2 inches deep).
- Transfer all apple juices to 1 pot. Stir in preserves and brandy and bring to a boil, stirring occasionally. Pour mixture over apples.
- Preheat oven to 375deg;F.
- Pulse flour, sugar, and salt in a food processor just until blended. Add butter and pulse just until mixture resembles coarse meal. Transfer to a large bowl and add chilled cream, stirring gently with a rubber spatula to form a dough. (Dough will be sticky at first, but it will stiffen slightly as flour absorbs cream.)
- Knead dough on a floured surface 4 to 6 times with floured hands (do not overwork dough, or biscuits will be tough). Roll out dough 3/4 inch thick, flouring surface as needed, and cut out 12 to 14 rounds with cookie cutter, re-rolling scraps as necessary. Arrange rounds on top of apples about 1/2 inch apart.
- Stir together yolk and unchilled cream and brush on biscuits. Sprinkle sugar generously over biscuits.
- Bake cobblers in middle of oven until biscuits are golden and cooked through (lift one to check if underside is cooked), 35 to 45 minutes.
