Biscuit-Topped Apple Cobbler

Biscuit-Topped Apple Cobbler

Recipe Rating: 3.4966
Serves 8
Delight your senses with the aroma of baking apples. Using white whole wheat flour makes this dessert whole grain but keeps the dough tender.
  • 5 large Granny Smith apples, peeled, cored and sliced
  • 1/2 cup plus 1 tablespoon honey, divided
  • 1 tablespoon arrowroot powder
  • 1 tablespoon lemon juice
  • 1 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon grated nutmeg
  • 1/8 teaspoon ground cloves
  • 3/4 teaspoon fine sea salt, divided
  • 2 cups white whole wheat flour
  • 1 tablespoon baking powder
  • 1/4 cup canola oil
  • 1 cup low-fat (1%) milk or unsweetened soymilk
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Preheat the oven to 400°F.

In large bowl, toss apples with 1/2 cup honey, arrowroot, lemon juice, cinnamon, nutmeg, cloves and 1/4 teaspoon of the salt. Mix well, using your hands to completely coat the apples. Spoon mixture into 9- or 10-inch deep-dish pie plate.

In a large bowl, combine flour with baking powder and remaining 1/2 teaspoon salt. Drizzle remaining tablespoon of honey along with the oil over the flour mixture, cutting them in with a fork or pastry blender until the dough resembles small peas. Add milk, stirring to make a soft, moist batter.

Using a tablespoon, drop small amounts of biscuit dough evenly over the top of the cobbler. Bake for 10 minutes, then reduce heat to 350°F and continue to bake for 30 to 45 more minutes or until apples are tender and bubbly, and dough is golden brown. Cool on a wire rack before serving.
Nutritional Info: 
Per Serving: 300 calories (70 from fat), 8g total fat, 0.5g saturated fat, 410mg sodium, 57g carbohydrates, (5 g dietary fiber, 28g sugar), 5g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.