Ingredients:

  • 3 lbs Granny Smith or Honeycrisp apples, peeled, cored, and sliced 1/4-inch thick
  • 0.5 cup granulated sugar
  • 0.5 cup packed light brown sugar
  • 2 tbsp cornstarch
  • 1.5 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 1 tbsp lemon juice
  • 0.25 cup apple cider
  • 2 cups all-purpose flour
  • 0.25 cup granulated sugar (for topping)
  • 1 tbsp baking powder
  • 0.5 tsp salt
  • 0.25 cup rolled oats
  • 0.5 cup unsalted butter, cold and cubed
  • 0.75 cup cold buttermilk
  • 1 tbsp melted butter
  • 1 tbsp turbinado sugar

Instructions:

  1. Preheat your oven to 375°F. Note: A hot oven is crucial for immediate biscuit rise.
  2. Toss sliced apples with granulated sugar, light brown sugar, cornstarch, cinnamon, nutmeg, lemon juice, and cider in a large bowl.
  3. Transfer the apple mixture into your 9x13 baking dish, spreading them into an even layer until the bottom is fully covered.
  4. Whisk the flour, 0.25 cup sugar, baking powder, salt, and oats in a separate medium bowl.
  5. Cut the cold, cubed butter into the flour mixture using a pastry cutter until it looks like coarse crumbs.
  6. Stir in the buttermilk slowly using a fork until a shaggy dough forms. Don't overmix!
  7. Drop spoonfuls of the dough over the apple filling. Note: Leaving small gaps allows steam to escape.
  8. Brush the dough mounds with melted butter and sprinkle generously with turbinado sugar.
  9. Bake for 45 minutes until the filling is bubbling and the topping is golden brown.
  10. Cool for at least 15 minutes before serving. Note: This allows the sauce to thicken properly.