Рецепт Apple Upside-Down Biscuits Recipe & A Giveaway
A couple of weeks ago, I introduced you to Pam Anderson (no, not that one) and her new cookbook, Perfect One-Dish Dinners: All You Need for Easy Get-Togethers. I followed her Spicy Coconut Shrimp Stew recipe to a T and it quickly became one of our favorite dishes for both weeknight meals and entertaining. When I was at the BlogHer Food conference in San Francisco last weekend, I had a chance to meet Pam and her daughter, Maggy (her other daughter, Sharon, was also there but we never met). Not only is this a group of very talented women, but they are kind and genuine to the core. At one of the BlogHer parties, I received a copy of Pam's book and, since I already have a copy in my kitchen, I am giving this beautiful book, filled with accessible recipes, to one of you. (See below for more details.)
This recipe is a spin-off of Pam’s Pineapple Upside-Down Biscuits. One of my boys is not a big pineapple fan, so I replaced it with Gala apples and toss in some nutmeg, cinnamon, and lemon juice to make up for the acidity and flavor of the missing pineapple. The apples are laid over top of a layer of brown sugar and butter – that speaks for itself. The apples are then covered with light buttermilk biscuits, baked to a golden brown, and flipped out onto a serving platter for an oozing, caramel-filled presentation. Topped with ice cream, which slowly melts over the warm biscuits, this dessert is simply irresistible.
In a small saucepan, combine butter and brown sugar. Cook, stirring, until a spreadable mixture forms. Spread the mixture on the bottom of a 9-inch round cake pan.
Heat butter in a large skillet set over medium heat. Add sliced apples, nutmeg, and cinnamon. Cook, stirring occasionally, until the apples are tender and starting to caramelize. Remove from the heat and stir in fresh lemon juice. Arrange the apples in the cake pan, on top of the brown sugar mixture.
Preheat oven to 450 degrees F.
In a medium bowl, whisk together flour, baking powder, baking soda, sugar, and salt. Grate in frozen butter and immediately rub the butter into the flour mixture with your fingertips. Once the mixture resembles a coarse meal, toss in the buttermilk with a fork until combined. Sprinkle very small amounts of buttermilk on any dry areas and toss again with the fork.
Turn the dough out onto a floured surface. Using your figures, pinch the dough into 10 round biscuits. Arrange on top of the apples.
Bake until the biscuits are golden brown, about 30 minutes.
Immediately invert onto serving platter. Using a spoon, serve immediately. Top each serving with a scoop of ice cream.
Other apple desserts:
Cookin’ Canuck’s Apple & Cheddar Cheese Turnovers with Dried Cranberries & Hazelnuts
The Pioneer Woman’s Apple Dumplings
The Kitchn’s Sticky Spiked Double-Apple Cake with a Brown Sugar-Brandy Sauce
Ezra Pound Cake’s Southern Comfort Caramel Apple Pie
For a chance to win a copy of Pam’s book, all you have to do is leave a comment. This giveaway is open to residents of the United States and Canada and ends Tuesday, October 19th at 5pm PST.
Plus, don’t forget to enter my fun cooking gear giveaway.
Apple Upside-Down Biscuits
Adapted from Pam Anderson’s Perfect One-Dish Dinners
- 3 tbsp unsalted butter
- 3/4 (packed) brown sugar
- 1 tbsp unsalted butter
- 1 1/2 large Gala apples (about 12 oz.), cut in half, cored, and thinly sliced
- 1/4 tsp freshly ground nutmeg
- 1/2 tsp ground cinnamon
- 1 tsp fresh lemon juice
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp sugar
- 1/4 tsp salt
- 3/4 stick (6 tbsp) unsalted butter, frozen
- 1 cup cold buttermilk, plus a few extra teaspoons if necessary
In a small saucepan, combine butter and brown sugar. Cook, stirring, until a spreadable mixture forms. Spread the mixture on the bottom of a 9-inch round cake pan.
Heat butter in a large skillet set over medium heat. Add sliced apples, nutmeg, and cinnamon. Cook, stirring occasionally, until the apples are tender and starting to caramelize. Remove from the heat and stir in fresh lemon juice. Arrange the apples in the cake pan, on top of the brown sugar mixture.
Preheat oven to 450 degrees F.
In a medium bowl, whisk together flour, baking powder, baking soda, sugar, and salt. Grate in frozen butter and immediately rub the butter into the flour mixture with your fingertips. Once the mixture resembles a coarse meal, toss in the buttermilk with a fork until combined. Sprinkle very small amounts of buttermilk on any dry areas and toss again with the fork.
Turn the dough out onto a floured surface. Using your figures, pinch the dough into 10 round biscuits. Arrange on top of the apples.
Bake until the biscuits are golden brown, about 30 minutes. Immediately invert onto serving platter. Using a spoon, serve immediately. Top each serving with a scoop of ice cream.
Serves 8.
Disclaimer: This book was given, at no charge, to me. There was no agreement to review or feature the book. But, darn it, I just could not help myself. It is that good.
apple,
caramel,
upside down