Bloom's Apple Cobbler
2 pounds Granny Smith apples, peeled, cored and sliced
2 cups (packed) brown sugar
1 cup granulated sugar
1 cup unsalted butter
½ cup Captain Morgan Spiced rum
1 cup orange juice
1 tablespoon ground cinnamon
1 teaspoon nutmeg
1 tablespoon fresh ginger, grated
2 tablespoons orange peel, grated
In a large, heavy saucepan over medium-low heat, cook the butter,
brown sugar, granulated sugar, rum and orange juice until butter
melts and mixture is the consistency of caramel sauce.
Add spices, ginger, grated orange peel, and apples and cook until
apples soften slightly and absorb the flavor but don't break down,
about 7 to 10 minutes.
After baking biscuits (see recipe), turn oven off. Spoon filling
into ramekins about three-fourths full and top each with a biscuit.
Place ramekins on the baking sheet and put into the still-warm oven
for 10 minutes.
Serve very warm with vanilla ice cream.
2 cups flour
1 teaspoon salt
1 tablespoon baking powder
2 teaspoon sugar
1 ½ to 2 cups heavy cream
6 tablespoons unsalted butter, melted
Preheat oven to 425 degrees.
Combine the dry ingredients in a mixing bowl with a whisk. Slowly
add 1 ½ cups cream, stirring constantly with a wooden spoon.
Gather the dough together; when it holds together and feels tender,
it is ready to knead. If it seems dry and pieces are falling away or
remain unmoistened, add enough additional cream to make the dough
hold together. Place dough on a lightly floured board and knead for
Pat the dough into a square (roughly) about a half-inch thick. Cut
into 12 roughly equal squares and dip each into the melted butter,
coating all sides. Place biscuits about 2 inches apart on a large,
ungreased baking sheet. Bake for 12 minutes or until lightly
Makes 6 to 8 ramekins