Ok. OK. Let's just pause.
Before we enter the full on insanity that is December we're just going to hold on for a hot sec and savor the last few days of fall.
WAIT. Isn't it technically still fall?? And won't it technically still be fall until mere days before Santa starts his rounds despite what every major retailer would have us believe??
Truth. Still fall. We checked. With google.
So the Blue-Eyed Bakers are staging a coup. A hold-onto-the-last-days-of-fall-baked-goods-because-it's-technically-still-fall coup.
We're delaying the inevitable overuse of peppermint and chocolate and red and green sprinkles and spiked milk drinks (oh don't worry team, you will see PLENTY of that on here in the coming weeks) for just a couple more days.
Juuuuust long enough for you to run out and grab a few of those ridiculously delicious fall apples still lingering around the farmers market and grocery store and throw them into this cobbler.
Yes, like literally, take them, peel them and throw them into the dish.
Then top them with this rather spectacular biscuit-y topping and bake until all golden brown, bubbly and apple-y fall fantastic looking.
Top with ice cream and eat. Back into the kitchen, second helping, more ice cream, eat.
THEN, and only then you are free to get cracking on that gingerbread house.
For the filling:
2 medium Granny Smith apples, peeled, cored & sliced into 1/2 inch pieces
3 medium Fuji apples, peeled, cored & sliced into 1/2 inch pieces
1 tablespoon fresh lemon juice
Zest of 1 lemon
2 teaspoons vanilla extract
1/3 cup brown sugar
2 tablespoons corn starch
1/2 teaspoon ground cinnamon
Pinch of salt
For the cobbler topping:
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon sugar
1/2 cup (1 stick) cold butter plus 1/4 cup melted butter
1 cup buttermilk
1 teaspoon almond extract
2 tablespoons Demerara sugar or brown sugar
Ice cream for serving (optional)
Preheat oven to 425 F.
Make the filling: In a large bowl combine apples, lemon juice, lemon zest, sugar, corn starch, cinnamon & salt. Mix until sugar has dissolved. Pour mixture into a large pie plate or a glass baking dish. Set aside.
Make the topping: Mix together the 2 cups of flour, baking powder, baking soda, salt and sugar in a medium bowl. Cut the butter into the flour mixture using a pastry cutter or your hands, until the mixture resembles a coarse cornmeal.
In a small bowl, mix almond extract and buttermilk together, then add to the flour mixture. Stir together until just incorporated.
Evenly spread or crumble dough over fruit. Sprinkle with Demerara sugar and pour melted butter over the topping.
Bake at 425 F for 10 minutes or until the top is just beginning to brown. Reduce heat to 350 F and continue to bake another 40 minutes more, or until fruit is bubbling and the topping is golden brown.
Serve warm (with ice cream with ice cream!) or at room temperature.