Quick Apple Cobbler With Lemon Rosemary Drop Biscuits

By Christy Rost

Filling:

2		21-ounce cans apple pie filling
2		tablespoons sugar
½		teaspoon cinnamon
1/8		teaspoon allspice
1/8		teaspoon freshly grated nutmeg

Biscuits:

1 ½		cups flour
2		tablespoons sugar
1		teaspoon baking powder
½		teaspoon baking soda
¼		teaspoon salt
¼		cup cold unsalted butter, cut into 8 pieces
2		teaspoons lemon zest
1		teaspoon fresh rosemary, finely chopped
2/3		cup buttermilk
2		teaspoon sugar, for garnish

Preheat the oven to 350 degrees. In a medium bowl, stir together the pie filling, sugar, cinnamon, allspice, and nutmeg until well blended. Pour the mixture into a 9-inch square baking pan and set aside.

In a large bowl, stir together the flour, sugar, baking powder, baking soda, and salt until well blended. Cut the cold butter into the flour mixture with a pastry blender or 2 knives until the butter is pea-size. Quickly stir in the lemon zest, chopped rosemary, and the buttermilk until the biscuit dough is light and fluffy.

Drop large dollops of biscuit dough onto the apple mixture, sprinkle the biscuits with sugar, and place it in a preheated oven. Bake the cobbler 30 to 35 minutes, or until the filling is hot and bubbly and the biscuits are puffy and golden brown.

Remove the cobbler from the oven and set it aside to cool. Serve it warm or at room temperature with a scoop of vanilla ice cream or cream, if desired.

Recipe serves 6 to 8.