![]() Place back in the oven and bake 30 to 35 minutes more, or until the apple filling is bubbling thick and the biscuits are golden brown on top and a toothpick inserted into one of them comes out clean. Brush the top of the dough with the whole milk and sprinkle the sugar over it. Take the biscuit dough from the fridge and spoon it over the apples in biscuit size portions. Once the apples have cooked for 30 minutes, pull the pan out of the oven. ![]() Once done, cover and place in the refrigerator until the apples are ready.Ĥ. Try not to overwork the dough too much if you can. Stir the pumpkin puree and 4 tablespoons of milk together then add to the bowl. Using your hands, break the butter into small pea-size pieces, flattening the butter pieces with your fingers. Cut the butter into 1/2-inch chunks and sprinkle over the dry ingredients. Using a whisk, stir the dry ingredients together until they are well blended and uniform in color.ģ. ![]() While the apples are baking, make the biscuit topping by placing the flour, sugar, baking powder, pumpkin spice and kosher salt in a large bowl. Place in the oven and bake for 30 minutes.Ģ. Combine the apple pie filling, cinnamon, 1 TB. Pour into the prepped baking pan, making sure to scrape any liquid at the bottom of the bowl into the pan. Cut a piece of parchment paper the size of your baking sheet & set aside. Add the remaining cobbler filling ingredients and stir with a large spatula to coat. Add the lemon zest and the lemon juice and toss together. Place in a large bowl and add the cranberries. Peel and core the apples, then cut them into 8 pieces each. Spray a Circulon 9x13" Baking Pan with cooking oil.
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