Apple and Prune Cobbler with Buttermilk Biscuit Crust
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.
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.
Ingredients
- 2 pounds firm cooking apples
- 1 cup pitted prunes (about 8 ounces)
- 1/2 cup walnut pieces, coarsely chopped
- 1/2 cup plus 1 tablespoon sugar
- 1/2 teaspoon cinnamon
- 2 tablespoons all-purpose flour
- 2 tablespoons fresh lemon juice
- Butter, for dotting
- 3/4 cup all-purpose flour
- 3/4 cup cake flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 4 tablespoons cold butter
- 3/4 cup buttermilk or milk
Directions
- 1 Preheat the oven to 375°F.
- 2
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.- 3
In a large bowl, combine the apples, prunes, and chopped walnuts.- 4
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.- 5
Pour the filling into a 1 1/2 quart shallow baking dish, sprinkle with the lemon juice, and dot with butter.- 6
For the dough, combine the 3/4 cup all-purpose flour, cake flour, baking powder, and salt. Sift into a mixing bowl.- 7
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.- 8
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.- 9
Turn out onto a floured work surface. Fold the dough over on itself 2 or 3 times until it is smooth and less sticky.- 10
On a lightly floured surface, roll the dough a little less than 1/4 inch thick, slightly larger than the baking dish.- 11
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.- 12
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.- 13
Bake the cobbler for 30 minutes, or until the dough is baked through and deep golden and the filling is beginning to bubble.- 14
Let the cobbler cool on a rack. Serve warm or at room temperature.NoteStorage: 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.
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