· Apple filling may be made 1 day ahead and chilled, covered. Bring to room temperature before proceeding.
· Cobblers can be baked 1 day ahead and chilled, covered. To reheat, put chilled cobblers, uncovered, in a cold oven, then bake at 375°F until apples are bubbling, 25 to 30 minutes.
Recipe information
Total Time
2 hr
Yield
Makes 12 servings
Ingredients
For apple filling:
For biscuit topping:
Special Equipment
Preparation
Make filling:
Step 1
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.
Step 2
Transfer apples with a slotted spoon to 2 (2 1/2- to 3-quart) buttered shallow baking dishes (2 inches deep).
Step 3
Transfer all apple juices to 1 pot. Stir in preserves and brandy and bring to a boil, stirring occasionally. Pour mixture over apples.
Make biscuit topping and bake cobbler:
Step 4
Preheat oven to 375deg;F.
Step 5
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.)
Step 6
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.
Step 7
Stir together yolk and unchilled cream and brush on biscuits. Sprinkle sugar generously over biscuits.
Step 8
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.
