Make-Ahead Apple Cobbler
From Cook's Country
We started with fresh apples to build our Make-Ahead Apple Cobbler, but the cell walls broke down in the freezer, causing juices to leak. Precooking helped, but resulted in apple mush. The solution: dried apples, to soak up the excess juice. The freezer also dulled the cobbler’s flavor, but we resurrected it with an extra dose of cinnamon and brown sugar. Premixing and freezing the dry ingredients for our biscuits allowed us to add buttermilk and bake the topping after the apples were already bubbling. This kept the biscuits from becoming gummy.
Don’t form the biscuits until the apples are bubbling in the oven; biscuit dough mixed before its time and left at room temperature won’t rise properly.
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