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Epicurious

Apple Cobbler

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Apple CobblerRomulo Yanes

Like a classic tarte Tatin, this cobbler begins with apples being caramelized in a rich mix of butter and sugar, but we've upped the ante by adding apple brandy and raisins. Tender biscuit rounds take the place of traditional pastry to create a true home-style dessert. (And a drizzle of cream never hurts.)

Cooks' note:

Cobbler is best when freshly made but can be baked 3 hours ahead and reheated in a 350°F oven.

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