Apple and Prune Cobbler with Buttermilk Biscuit Crust

Author: chefs-mate Courses: Desserts

Difficulty: Advanced

Description

This comforting cobbler blends tart apples and sweet prunes with warm cinnamon and crunchy walnuts, creating a rich, layered flavor profile. The filling is brightened with fresh lemon juice, while the topping is a tender buttermilk biscuit dough that puffs up golden and flaky in the oven. It’s the perfect balance of rustic texture and elegant taste. Ideal for autumn gatherings, holiday dinners, or a cozy weekend treat served warm with vanilla ice cream or whipped cream. The combination of apple and prune offers a deeper sweetness than standard apple desserts, making it a sophisticated yet homey finale to any meal.

Directions

Preheat the oven to 375°F.
Peel, halve, and core the apples. Slice each half into 5 or 6 wedges from stem to blossom end. Slice each prune into 3 or 4 strips.
In a large bowl, combine the apples, prunes, and chopped walnuts.
In a small bowl, combine 1/2 cup of the sugar, the cinnamon, and the 2 tablespoons of flour. Toss this mixture with the fruit and nut mixture.
Pour the filling into a 1 1/2 quart shallow baking dish, sprinkle with the lemon juice, and dot with butter.
For the dough, combine the 3/4 cup all-purpose flour, cake flour, baking powder, and salt. Sift into a mixing bowl.
Cut the 4 tablespoons of cold butter into 8 or 10 pieces and add to the dry ingredients. Rub the butter in with your fingertips until the mixture resembles coarse meal.
Make a well in the center and add the buttermilk. Toss with a fork to moisten evenly. Let the dough stand in the bowl for 1 minute to absorb the liquid.
Turn out onto a floured work surface. Fold the dough over on itself 2 or 3 times until it is smooth and less sticky.
On a lightly floured surface, roll the dough a little less than 1/4 inch thick, slightly larger than the baking dish.
Transfer the dough to the top of the filling and trim any overhang even with the rim of the dish. Flute the edge of the dough at the rim.
Slash 4 or 5 vent holes about 1 inch long in the center of the crust. Paint the dough with milk and sprinkle with the remaining 1 tablespoon sugar.
Bake the cobbler for 30 minutes, or until the dough is baked through and deep golden and the filling is beginning to bubble.
Let the cobbler cool on a rack. Serve warm or at room temperature.

Note

Storage: Store leftovers covered in the refrigerator for up to 3 days. Reheat in a 350°F oven for 15 minutes.

Substitutions: If you don't have buttermilk, substitute milk with 1 tablespoon of lemon juice or vinegar added to it, letting it sit for 5 minutes.

Variations: Add a pinch of nutmeg or allspice to the fruit filling for extra warmth.

Apple and Prune Cobbler with Buttermilk Biscuit Crust