Cheddar cheese and apple pie is a classic combination. This recipe takes it to new heights by adding Canadian cheddar cheese into the biscuit topping of the cobbler and it can be baked all year round. Fresh apples and cider from Canada are available even in the late spring and early summer because of the advances in our cold storage systems.
Serve with a dollop of cream or vanilla ice cream. You can even drizzle it with a bit of fresh maple syrup.
8 cups (2 L) peeled apples, cubed cut in wedges
1 1/2 cups (375 mL) apple cider or juice
1/2 cup (125 mL) packed brown sugar
3 tbsp (45 mL) butter
2 tbsp (30 mL) water
2 tbsp (30 mL) cornstarch
1 tsp (5 mL) ground cinnamon
2 cups (500 mL) biscuit baking mix
1 cup (250 mL) shredded Canadian Cheddar cheese
2 tbsp (30 mL) sugar
1/2 cup (125 mL) milk
Preheat oven to 400 °F (200 °C).In large saucepan, combine apples, cider, brown sugar and butter. Bring mixture to a boil over medium heat, stirring constantly. Reduce heat, cover and simmer 10 minutes or until apples are tender.In small bowl, combine water, corn starch and cinnamon; stir into apple mixture. Cook and stir over medium heat until mixture boils and thickens. Cover and keep warm.In large bowl, combine biscuit baking mix, Canadian Cheddar cheese and sugar. Add milk and mix lightly with fork. Return apple mixture to a boil and pour into a 16-cup (4 L) casserole or ovenproof mixing bowl. Drop spoonfuls of batter over hot fruit.Bake 20 minutes or until golden brown and bubbly. Serve warm with light cream, if desired.
Note: You can use shredded Canadian Colby or Gouda cheese
Recipe and photograph provided by www.dairygoodness.ca