Name: Apple Cobbler
Cook time: 35 min
Total time: 2 hr (includes cooling to warm)
Yield: Makes 8 servings
Ingredients: 1/2 cup golden raisins; 1/2 cup Calvados or apple brandy; 3 1/2 pound Gala apples (7 to 8); 1 1/2 tablespoons fresh lemon juice; 1/2 stick unsalted butter; 3/4 cup granulated sugar; 1 1/2 cups all-purpose flour; 2 teaspoons baking powder; Rounded 1/4 teaspoon salt; 3/4 cup plus 1 tablespoon heavy cream, divided; 1 1/2 tablespoons turbinado sugar such as Sugar in the Raw for sprinkling; Equipment: a well-seasoned 10-inch cast-iron skillet; a 2 1/4-inch round cookie cutter; Accompaniment: heavy cream

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Apple CobblerRomulo Yanes

Like a classic tarte Tatin, this cobbler begins with apples being caramelized in a rich mix of butter and sugar, but we've upped the ante by adding apple brandy and raisins. Tender biscuit rounds take the place of traditional pastry to create a true home-style dessert. (And a drizzle of cream never hurts.)

Cooks' note:

Cobbler is best when freshly made but can be baked 3 hours ahead and reheated in a 350°F oven.

Recipe notes

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