Caramelized Apple & Raisin Grunt with White Cheddar Buttermilk Biscuits
Recently, I was lucky enough to win this beautiful AllClad 10’ copper core sauté pan. A big Thank you to Teri @nocrumbsleft & @cookingwithcocktaildarlings for running such a fabulous contest and for all their inspirations. I am very excited to share this recipe with all of you, it not only celebrates my new pan but our Fall Harvest. This Caramelized Apple & Raisin Grunt is full of warm flavours and perfect for Thanksgiving and the Fall season. I have topped it with sharp cheddar biscuits for a sweet and savoury combination. The addition of Vin Santo, which is a sweet Italian wine, gives it the extra flavour of sweetness to compliment the butter, brown sugar & cinnamon sauce. This one pot dessert is perfect to serve from oven to table as the AllClad pan is beautiful to display. Stay tuned as I will also be sharing a flavourful creamy topping that will compliment it!
Enjoy and Happy Fall everyone! xoxo
1 ¾ cup, all-purpose flour
1 tbsp. baking powder
1 tbsp. sugar
½ tsp. salt
4 tbsp. unsalted butter, cold and cut into small cubes
1 cup sharp white cheddar, grated
1 cup cold buttermilk
3 tbsp. unsalted butter
4 tbsp. brown sugar
½ tsp. cinnamon
1½ oz Vin Santo or any sweet dessert wine
4 medium apples, sliced in ¼ inch rounds
Preheat oven to 425F.
To make biscuits: In a large bowl, mix together flour, baking powder sugar and salt. Add butter and cut in with two knives until mixture resembles coarse crumbs. Add cheese and milk and still with a fork until a moist dough forms. Set aside.
To make apples:
In a 10’ sauté pan, over medium heat, add butter and brown sugar and cook until butter and sugar have melted, about 1-2 minutes. Add cinnamon and sweet wine and stir well. Add raisins and apples and cook until apples and raisins have softened, 3-4 mins turning once carefully.
Remove from heat and drop 4- ¼ cup full of biscuit mixture on top ensuring you leave 2 inches between each.
Bake for 15-20 mins until biscuits turn golden brown and apples caramelize and bubble.
Serve warm with ice cream.
SERVINGS 4 -6 | PREP & COOK TIME 45 mins.