6tablespoons (85g)unsalted buttercold and cut into cubes
¾cup (180ml)buttermilk
Instructions
Preheat the oven to 350°F. Grease a 9x13 baking dish and set aside.
In a large bowl, toss the apple slices with the brown sugar, cinnamon, and salt. Set aside.
7-8 large apples, ½ cup (100g) light brown sugar, ¼ teaspoon cinnamon, ¼ teaspoon fine sea salt
In a separate bowl, whisk the flour, sugar, baking powder, baking soda, and salt until combined.
2 cups (296g) gluten free flour blend, ¼ cup (50g) granulated sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon fine sea salt
Cut in the butter using a pastry blender or two knives until a crumby mixture forms. Add the buttermilk to the dry mixture and stir with a rubber spatula until dough forms.
6 tablespoons (85g) unsalted butter, ¾ cup (180ml) buttermilk
Pour the apple filling into the prepared pan. Top with handfuls of slightly flattened dough. Continue until all of the dough is used up and covers the filling (though you will have some gaps). Bake for 45-50 minutes, or until the biscuit topping is slightly golden in color.
Notes
While any apples would work, I recommend Honeycrisp or Granny Smith.