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Ингредиенты
- 5 x to 6 hard tart cooking apples, such as Pippin, Granny Smith or possibly Gravenstein, peeled, cored and sliced (about 5 c.)
- 3/4 c. packed light brown sugar
- 2 Tbsp. cornstarch
- 2 tsp grnd cinnamon
- 2 Tbsp. fresh lemon juice
- 2 Tbsp. cool unsalted butter, cut into pcs
- 1 pt (2 c.) fresh blueberries, rinsed
- 1 1/3 c. all-purpose flour
- 1/4 c. sugar
- 1 1/2 tsp baking pwdr
- 1/2 tsp baking soda
- 1/4 tsp salt
- 5 Tbsp. unsalted butter, chilled and cut into small pcs
- 3/4 c. cool buttermilk, plus additional drops, if necessary
- 1 tsp vanilla extract, like Cook's Cookie Vanilla
Инструкции
- Preheat oven to 375 degrees. In medium bowl, combine apples, brown sugar, cornstarch, cinnamon and lemon juice. Arrange fruit in shallow 9 inch square or possibly oval ceramic or possibly Pyrex baking dish. Dot top with butter. Cover loosely with foil.
- Place in warm oven 30 min. Meanwhile, prepare topping.
- To prepare topping: Combine flour, sugar, baking pwdr, baking soda and salt in medium mixing bowl or possibly food processor. Cut in cool butter with fork or possibly pulse in processor till mix resembles coarse meal. Make a well in the center; add in buttermilk and vanilla, mixing till just proportionately moistened and sticky; don't over-mix.
- When apples have baked 30 min, remove from oven and remove foil. Add in blueberries; stir once or possibly twice to combine. Working quickly with a large spoon, drop dough by mounds over warm fruit. Leave some space between mounds. Bake 25 to 30 min, till biscuit top is golden, puffy and hard to touch, and fruit is bubbly. Serve hot or possibly room temperature with scoop vanilla ice cream.
