Now, acclaimed all-American dessert chef and Food Network host Wayne Harley Brachman has assembled the very best of the best in American Desserts: The Greatest Sweets on Earth. With a gift for clarity that makes the results can’t-fail easy, and a talent for jazzing up traditional flavors, Brachman has revitalized our favorite recipes, transforming strawberry shortcake into fresh Peach Shortcake with Wild Berry Whipped Cream, and a simple black bottom pie into the luxurious Black Bottom Banana Cream Pie. His confections are brimming with enticing flavors, remaining true to their American roots: homey, simply presented desserts that are perfect to serve to family and friends alike.
Apple and raspberries aren't often seen together, but after you taste how splendidly they complement each other; you will wonder why this is not a more common combination. This cobbler is a do-ahead wonder. It lends itself perfectly to the very convenient method of baking the biscuits and filling separately; so you can prepare it all ahead of time and still serve it fresh from the oven.
Servings: 8
PECAN BISCUITS:
2 cups cake flour
3 tablespoons granulated sugar
2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup coarsely chopped pecans
1/2 cup (1 stick) cold butter, cut into pea-size bits
1 cup heavy cream
APPLE-RASPBERRY FILLING:
3/4 cup thawed apple juice concentrate
2 tablespoons dark rum, preferably Jamaican
1 teaspoon vanilla extract
2 tablespoons cornstarch
1/2 cup lightly packed dark brown sugar
3 pounds (6 large) tart baking apples, such as Granny Smith, Rome, Golden Delicious or Northern Spy, peeled, cored and cut into 3/4-inch chunks (about 8 or 9 cups)
1 pint fresh raspberries or 2 cups frozen (unthawed) raspberries
EGG WASH:
1 egg white mixed with 2 tablespoons water
2 tablespoons Demerara, coarse-grain or granulated sugar, for sprinkling
Preheat the oven to 375F, arranging a rack in the middle position.
Make the Pecan Biscuits:
In a large bowl, stir together the flour, sugar, baking powder, salt and pecans. Using a pastry blender, an electric mixer with the flat beater attachment or your fingertips, work in the butter until the mixture resembles coarse meal. Mix in the cream to form a soft dough. Knead for 10 seconds, then lightly flour the dough and pat it out on a cookie sheet in a 3/4-inch-thick layer.
Cover with plastic wrap or waxed paper and refrigerate for at least 30 minutes, until firm.
Make the Apple-Raspberry Filling:
In a large bowl, make a slurry by whisking together the apple juice concentrate, rum, vanilla and cornstarch. Let the mixture rest for 1 minute, then whisk in the brown sugar. Add the apple chunks to the slurry, toss to coat the fruit, then transfer the mixture to a shallow 2 1/2-quart baking dish.
Cover the dish with foil and bake at 375F for 20 minutes. Uncover and bake for 10 more minutes, stirring occasionally for even cooking. It is done when the apples are just tender and the filling is clear and thickened.
Meanwhile, uncover the biscuit dough and use a round cutter to cut out 2 1/4-inch biscuits. Pat the scraps together and recut to make a total of 8. Arrange them at 2-inch intervals on a nonstick or parchment-lined cookie sheet. Brush the egg wash on the biscuits, then sprinkle on the sugar. Bake at 375F for 20 minutes, or until tanned and springy.
Fold the raspberries into the baked apple mixture. Arrange the baked biscuits on top of the filling. This will keep, covered, at room temperature for up to 10 hours.
To serve, preheat the oven to 325F and bake for 8 to 10 minutes, just to heat through.
