We’ve tweaked the classic New England tradition of eating apple pie with a slice of sharp cheddar cheese into a juicy one-pan dessert. The biscuits are crispy and cheesy on top while soft dumplings lie underneath.
For the slurry,* whisk 2 tablespoons cornstarch into reserved juice.
Preheat oven to 400 degrees. Spray an 8-by-8-inch baking dish.
Gently stir extract, spice, half the cheese and half the brown sugar into the drained apples, being careful not to break the tender apple slices. Pour into prepared baking dish.
Pull layers of biscuits apart, tear some into pieces and flatten with fingers. Tuck some small pieces into the apples and place the remaining pieces over top.
Scatter remaining cheese over biscuit pieces. *Spoon half the slurry evenly over the top.
Top with remaining brown sugar and dot with butter.
Bake about 20 minutes until hot, bubbly and cheesy biscuits are toasty. Serve warm.
Culinary Adventurist Wendy Perry is a home economist, blogger and NC food artisan. (WendyPerry.com)
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Carolina Country style
With lemon icing
