Serves 8


  • Topping:
  • 3 tablespoons butter
  • 2 cup firmly packed light brown sugar
  • 1 pound Granny Smith apples, peeled, cored and thinly sliced
  • vanilla ice cream
  • Biscuit Cake
  • 1 cup flour
  • 4 cup sugar
  • 1 teaspoon baking powder
  • 2 teaspoon baking soda
  • 2 teaspoon salt
  • 2 teaspoon cinnamon
  • 5 tablespoons cold butter, cut into pieces
  • 2 cup buttermilk


Topping: Heat butter in 10-inch ovenproof skillet. Once melted, stir in brown sugar and remove from heat. Spread mixture evenly in skillet. Arrange apples overlapping one another in a 9×13 pan. Biscuit Cake: Preheat oven to 375ºF. Blend all dry ingredients in a food processor. Add butter and pulse until mixture resembles coarse meal; transfer to a bowl. Add buttermilk, stirring just until mixture is moistened. Drop batter on top of apples and gently spread, leaving a 1-inch border around edge of skillet. Bake cake in oven until golden brown and firm to the touch, 25 to 30 minutes. Cool cake in skillet for 3 minutes and invert onto a platter. Serve warm with ice cream on top.