Description
This Gooey Apple Cobbler with Sweet Potato Biscuits is a deliciously comforting dessert combining tender, spiced apples with sweet raisins and pecans, topped with fluffy, buttery sweet potato biscuits. Baked until golden and bubbling, it makes a perfect dish for fall gatherings or cozy evenings.
Ingredients
Pie 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 (about 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 cold buttermilk
Instructions
- Prepare the Pie Filling: In a large mixing bowl, combine the sugars, cornstarch, cinnamon, powdered ginger, and nutmeg. Toss the sliced apples in this mixture and let them sit for 15 minutes to macerate and absorb the spices.
- Cook the Apples: Transfer the apple mixture to a large skillet and cook over medium heat, stirring occasionally. Cook until the apples begin to soften and the mixture starts to bubble. Add the salt, then stir in the softened raisins and toasted pecans. Remove from heat and pour the mixture into a casserole dish or cast-iron skillet.
- Cook Sweet Potatoes: Microwave the sweet potatoes for about 4 minutes until soft. Let them cool, peel off the skins, and mash the potatoes thoroughly. Place the mashed sweet potatoes in the freezer briefly to chill.
- Make Biscuit Dough Dry Ingredients: In a food processor, combine the flour, baking powder, baking soda, salt, cinnamon, and brown sugar. Pulse to blend evenly.
- Cut in Butter: Add the cold butter cubes to the dry mixture and pulse until the butter pieces are the size of peas. Alternatively, use a pastry blender to achieve this texture.
- Combine Wet Ingredients: In a medium bowl, mix the cooled mashed sweet potatoes with cold buttermilk. Add this to the food processor along with chopped pecans and pulse just until the dough comes together. The dough should be slightly sticky; if it is too sticky to handle, add a little more flour.
- Layer and Roll Dough: Transfer the dough onto a floured surface and shape into a rectangle. Cut into 3 portions and stack them on top of each other. Roll out the stack into a rectangle again and repeat this folding and rolling process three times to create layers.
- Form Biscuits: Roll the dough into a 2-inch thick rectangle. Using a 2-inch biscuit cutter, cut out biscuits by pressing straight down without twisting. Place the biscuits on a cookie sheet and freeze for 10 minutes to firm up.
- Assemble and Bake: Remove biscuits from the freezer and arrange them on top of the apple filling in the casserole dish. Preheat your oven to 375ºF (190ºC) and bake the cobbler for approximately 30 minutes, or until the tops of the biscuits are golden brown and fully cooked.
Notes
- Ensure butter and buttermilk are cold to achieve flaky biscuit layers.
- Do not twist the biscuit cutter when cutting to keep biscuit edges tender.
- To plump raisins, soak them in hot water for about 10 minutes before use.
- If dough is too sticky, gradually add additional flour but avoid making the dough dry.
- Serve warm with vanilla ice cream or whipped cream for extra indulgence.
- Prep Time: 40 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
