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Apple Cinnamon Biscuit Cobbler
Melissa Hart

Apple Cinnamon Biscuit Cobbler

Apple pie filling and quartered refrigerator biscuits make a warm cobbler with almost no measuring. Cinnamon sugar adds a dry crackle to the buttered dough. Cut large apple slices before baking and leave gaps between biscuit pieces so their undersides cook instead of steaming over a solid fruit layer.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 2 cans 21 oz each apple pie filling
  • 1 can 16.3 oz refrigerated biscuit dough
  • 2 tbsp cinnamon sugar
  • 2 tbsp unsalted butter melted

Method
 

  1. Heat the oven to 375°F, cut any large apple slices into smaller pieces and spread the filling in a 9-by-13-inch dish.
  2. Cut each biscuit into quarters and arrange the pieces loosely over the apples.
  3. Brush the biscuit pieces with melted butter and sprinkle evenly with cinnamon sugar.
  4. Bake for 30 to 35 minutes until the dough is browned and cooked through at the center.
  5. Rest 25 minutes before serving.