Savory Apple Cheddar Cobbler

Several years ago I ran across this recipe for apple cheddar soup. It sounded a little weird, but I thought it was worth a try. It became a fall staple and I look forward to making it every autumn.

I've been really interested in making a savory cobbler for the past few months but hadn't gotten around to it. This year I was buying the ingredients for my favorite apple cheddar soup and wondered if it might make a tasty cobbler.

Well folks, I'm pleased to tell you that the answer is yes. I've been toying around with this recipe for the past month (and eaten A LOT of cobbler as leftovers), but I'm really happy with how it turned out.


First, preheat the oven to 375 degrees.

Prep all of your potatoes and veggies. Cut 2 pounds potatoes (a combination of Russet and sweet potatoes - about 4 cups) and 2 medium baking apples (about 3 cups) into a medium dice. Chop cauliflower into small pieces - 2 cups total. Make sure to use Russet potatoes, as they are starchier and break down a bit better for the recipe. I usually used 1 pound each sweet potatoes and Russet potatoes, but I forgot to buy sweet potatoes the day I made this so I used all Russet. Also, baking apples taste best (Granny Smith, Honeycrisp, Braeburn,  or Pink Lady), but any kind you have on hand will work.

Lightly oil a 9x13 baking dish and add the chopped potatoes and apples, mixing to combine. Set aside. If you are making your own sour milk, combine 2 teaspoons vinegar or lemon juice with 3/4 cup milk (any kind will work here) and set aside.

Next, prepare the sauce. Heat 2-3 teaspoons olive oil or butter (or a combination of both) in a skillet over medium heat. Add 1/4 cup finely chopped onion or shallot. Cook for 3-4 minutes, or until the onions begin to soften. Add 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme), 1/4 teaspoon cayenne pepper, 1/4 teaspoon paprika, 1 teaspoon salt, and 1/4 teaspoon freshly ground pepper. Stir to combine and cook for another minute or two.

Add 3/4 cup milk and stir into the onion mixture. You can use any kind of milk, including non-dairy milk. 

Vigorously whisk 2 teaspoons cornstarch into the remaining 1/4 cup milk until smooth. If you are using nondairy milk, add 3 teaspoons cornstarch (I've found nondairy milk needs more cornstarch to thicken). Add the cornstarch mix to the pan and whisk to combine. Cook for a few minutes, whisking regularly, until the milk just beings to thicken. Add 1/3 cup (1.5 ounces) shredded sharp cheddar cheese and mix well until it melts.

Pour the milk mixture over the potato mixture in the pan and stir to coat the potatoes and veggies well. Cook, covered, for 20-25 minutes, or until the potatoes and veggies begin to soften.

While the potato mixture is cooking, prepare the biscuit topping.

Combine 1 cup flour (I used half white and half wheat), 2 teaspoons baking powder, 1/2 teaspoon salt, and a pinch of cayenne pepper, paprika, and fresh or dried thyme.

Cut 3 tablespoons unsalted butter into pieces. Cut into the flour mixture using your fingers or a pastry cutter until the butter is in small pieces. Gently mix in 1/4 cup (1 ounce) shredded sharp cheddar cheese.

Add 1/2 cup buttermilk (or the milk and vinegar mixture) and gently mix until the dough is just combined. The dough should be more wet than normal biscuit dough. If needed, add additional buttermilk (up to 1/4 cup), 1-2 tablespoons at a time.

Store in the refrigerator until time to use.

After the potato mixture has cooked for 20-25 minutes, remove from the oven and uncover. Dollop spoonfuls of the batter on top of the potato mixture so the mixture is mostly, but not totally, covered.

Return to the oven and bake, uncovered, for 15-20 minutes, or until the biscuits are cooked through and golden brown. 

Savory Apple Cheddar Cobbler
Inspired by Better Homes and Gardens
Serves 6-8

Filling
2 lbs Russet potatoes (or some combination of sweet potatoes and Russet potatoes), chopped (4-5 cups)
2 baking apples, chopped (about 3 cups)
2 cups chopped cauliflower
2-3 teaspoons olive oil or butter
1/4 cup finely chopped shallot or onion
1 teaspoon fresh thyme (1/2 teaspoon dried thyme)
1 cup milk (dairy or non-dairy), divided
1/8 teaspoon cayenne pepper
1/8 teaspoon paprika
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoons cornstarch (if using non-dairy milk, use 3 teaspoons cornstarch)
1/3 cup (1.5 ounces) shredded sharp cheddar cheese

Biscuit Topping
1 cup flour (white, wheat, or a combination of both)
1/2 teaspoon salt
1/2 teaspoon fresh thyme (1/4 teaspoon dried)
Pinch of: cayenne pepper, paprika, freshly ground black pepper
2 teaspoons baking powder
3 tablespoons cold butter, cut into small pieces
1/2-3/4 cup buttermilk (or any kind of milk plus 2 teaspoons white vinegar or lemon juice)
1/4 cup (.5 ounce) shredded sharp cheddar cheese

1. Chop the potatoes and apples into medium-size pieces and chop the cauliflower into small pieces. Lightly oil a 9x13 baking dish and add the chopped potatoes, apples, and cauliflower, stirring to combine. Set aside.

If making your own sour milk for the biscuit topping, add the vinegar to the milk and set aside.

2. Heat 2-3 teaspoons olive oil or butter (or some combination of both) in a skillet over medium heat. Add the onions and cook, stirring frequently, for a few minutes until they being to soften. Add the thyme, cayenne pepper, paprika, salt, and black pepper and stir into the onions. Add 3/4 cup of milk and stir well. Whisk 2 teaspoons cornstarch into the remaining 1/4 cup milk (3 teaspoons of cornstarch if using nondairy milk) until there are no lumps. Add to the skillet and whisk well. Heat the milk mixture for a few minutes over medium heat until the mixture just barely begins to thicken. Add the shredded cheese and stir to combine until the cheese is melted.

3. Pour the milk mixture over the potato, apple, and cauliflower mixture and stir to coat the veggies with the milk mixture. Bake, covered, for 20-25 minutes at 375 degrees, or until the veggies have begun to soften.

4. While the veggies are cooking, prepare the biscuit topping. Mix all of the dry ingredients together. Add the butter pieces and using a pastry cutter or your fingers, cut the butter into the flour mix. Gently stir in the cheddar cheese. Add 1/2 cup of the buttermilk or milk and vinegar mix. Stir gently until just combined. The dough should be wetter than a standard biscuit mixture. If needed, add the extra milk 1-2 tablespoons at a time and combine until the dough is shaggy.

5. After the potato mixture has cooked for 20-25 minutes, remove from the oven. Uncover and drop spoonfuls of the biscuit topping on top, mostly covering the cobbler mix. Cook for an additional 15-20 minutes, or until the biscuit topping is cooked through and golden brown.