Description

This Apple Cheddar Cobbler combines tender, buttery apples with a savory cheddar biscuit topping for a unique twist on a classic dessert. The filling features California apples cooked in brown sugar and lemon juice, thickened to a luscious consistency, while the cheddar drop biscuits add a golden, cheesy crust that perfectly complements the sweet and tart filling. Ideal for a comforting autumn treat or a cozy gathering dessert.

Ingredients

Scale

Apple Filling

8 medium California apples – cored & diced into 1/2″ cubes (about 8 cups chopped)
1/4 cup unsalted butter
1 tablespoon lemon juice
2/3 cup brown sugar
1/2 teaspoon fine sea salt
2 tablespoons all purpose flour

Cheddar Drop Biscuits

2 1/4 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon fine sea salt
1/2 cup unsalted butter, cold and cut into 1/4” cubes
1 cup shredded sharp cheddar cheese, divided (3/4 cup and 1/4 cup)
3/4 cup buttermilk, cold
2 tablespoons granulated sugar

Instructions

Prepare the Apple Filling: In a medium pot, melt 1/4 cup unsalted butter over medium heat. Add the diced apples and toss to coat evenly with the butter. Stir in the lemon juice, brown sugar, and fine sea salt. Continue cooking over medium-low heat, stirring occasionally, until the sugar dissolves and the apples begin to soften, about 5 minutes. Remove the pot from heat and stir in 2 tablespoons all-purpose flour until the mixture thickens slightly.
Preheat Oven and Prepare Baking Dish: Preheat your oven to 400°F (204°C). Lightly grease a well-seasoned 9-inch cast iron skillet or a glass or ceramic baking dish with the remaining 1 tablespoon of unsalted butter. Transfer the prepared apple filling into the greased pan, spreading it evenly.
Make the Cheddar Drop Biscuit Dough: In a medium bowl, whisk together 2 1/4 cups all-purpose flour, baking powder, salt, and granulated sugar until well combined. Add the cold, cubed butter and toss it in the flour mixture to coat. Using a pastry cutter, fork, or your hands, cut the butter into the flour until the mixture resembles coarse meal with small pea-sized granules. Add 3/4 cup shredded sharp cheddar cheese and cut it into the dough with a pastry blender or fork until just combined, leaving visible cheese shreds and a shaggy texture.
Add Buttermilk and Combine: Make a well in the center of the dough and pour in the cold buttermilk. Using a fork, gently mix the ingredients together until just combined to form a shaggy biscuit dough. Avoid overmixing to keep the biscuits tender.
Assemble the Cobbler: Using a tablespoon, scoop about 12 mounds of biscuit dough and drop them evenly over the apple filling, covering most of the surface but leaving some filling visible between the biscuits. Sprinkle the remaining 1/4 cup shredded cheddar cheese over the biscuit topping for a flavorful finish.
Bake the Cobbler: Place the skillet or baking dish in the preheated oven and bake at 400°F for 15 minutes. Then, reduce the oven temperature to 375°F (190°C) and bake for an additional 30 minutes or until the biscuit topping is golden brown and the apple filling is bubbling around the edges.
Cool and Serve: Remove the cobbler from the oven and allow it to cool at least 15 minutes to set the filling. Serve warm for a perfect balance of sweet, savory, and creamy textures.

Notes

Use firm, tart apples like Granny Smith or Fuji for the best balance of sweetness and texture.
Ensure the butter for the biscuit dough is very cold to achieve flaky, tender biscuits.
Do not overmix the biscuit dough to maintain a light, fluffy texture.
Let the cobbler cool slightly before serving to avoid burning from hot filling.
Leftovers can be refrigerated for up to 3 days and reheated gently.
For a dairy-free version, substitute butter and cheddar with plant-based alternatives and use almond or oat milk instead of buttermilk mixed with lemon juice or vinegar.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/8 of recipe)
Calories: 350 kcal
Sugar: 24 g
Sodium: 320 mg
Fat: 17 g
Saturated Fat: 10 g
Unsaturated Fat: 6 g
Trans Fat: 0.2 g
Carbohydrates: 44 g
Fiber: 4 g
Protein: 6 g
Cholesterol: 45 mg

Keywords: apple cobbler, cheddar biscuits, fall dessert, baked apple dessert, savory sweet dessert, cheddar cheese topping