APPLE COBBLER WITH CARDAMOM BISCUITS
MAKES ABOUT 8 SERVINGS
We brought new layers of flavor to apple cobbler with bourbon-soaked dried apricots.
FILLING
1 cup dried apricots, diced
6 tablespoons bourbon
8 medium Gala apples, peeled and sliced (about 8 cups)
⅓ cup firmly packed light brown sugar
¼ teaspoon ground allspice
½ teaspoon vanilla extract
BISCUITS
2½ cups all-purpose flour
¼ cup plus 2 tablespoons granulated sugar, divided
2 teaspoons baking powder
1 teaspoon ground cardamom
¾ teaspoon kosher salt
½ cup cold unsalted butter, cubed
1 cup cold whole buttermilk
1 large egg
1 tablespoon heavy whipping cream
1. For filling: In a small bowl, combine apricots and bourbon. Cover and let stand for at least 30 minutes, or overnight.
2. In a large pot, add apricot mixture, apples, brown sugar, and allspice; stir to combine. Cook over medium heat until apples begin to soften, 10 to 15 minutes. Stir in vanilla. Spoon filling into a 1½-quart baking dish.
3. Preheat oven to 400°.
4. For biscuits: In a medium bowl, whisk together flour, ¼ cup granulated sugar, baking powder, cardamom, and salt. Using a pastry blender, cut in cold butter until mixture is crumbly. Stir in buttermilk just until combined.
5. Turn out onto a lightly floured surface, and gently knead 5 to 7 times until a dough forms. Roll dough to ½-inch thickness. Using 2½- to 3-inch round cutters, cut dough, and place biscuits on top of filling.
6. In a small bowl, whisk together egg and cream. Brush egg wash onto biscuits, and sprinkle with remaining 2 tablespoons granulated sugar.
7. Bake until biscuits are golden brown and apples are tender, about 20 minutes, covering with foil to prevent excess browning, if necessary. Serve warm.
BROWN SUGAR–PEANUT PIE
MAKES 1 (9-INCH) PIE
Classic salted cocktail peanuts steal the show in this sweet treat.
GINGER PIE DOUGH
1½ cups all-purpose flour
1½ tablespoons granulated sugar
1½ teaspoons ground ginger
1 teaspoon kosher salt
½ cup cold unsalted butter, cubed
3 to 4
