Filling:
7 large baking apples, such as Granny Smith, Pippin or Gravenstein
1/3 cup sugar
1/4 cup molasses
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 tablespoon butter
Topping:
1 cup flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons sugar
1/4 cup butter or vegetable shortening
1/3 cup buttermilk

Preheat oven to 425 degrees. Butter a 3-quart-deep baking dish.
To make filling: Peel, halve and core apples. Cut lengthwise into 1/4-inch thick slices.
In a large bowl, toss apple slices with sugar, molasses, cinnamon and nutmeg. Spread evenly in prepared dish. Dot apples with small bits of
butter.
Cover the dish with foil. Poke 6 small holes in the foil for steam to escape. Bake until apples are tender when pierced with a sharp knife,
about 40 minutes.
Meanwhile, make the biscuit topping: In a medium bowl, stir together flour, baking powder, baking soda, salt and sugar. Add butter.
Blend in with a pastry blender or your fingertips until mixture resembles coarse meal. Add buttermilk and stir with a fork until dough comes together in a rough mass.
Turn dough onto a lightly floured surface and knead 10 times. Pat and roll out dough to match the shape of the baking dish (it should be about
1/8-inch thick).
Remove dish from the oven and discard foil. Taking care to avoid burning your fingers on the hot dish, place the dough over the apples,
tucking the edges snugly against the inner sides of the baking pan.
Return to the oven. Bake until dough is browned, about 15 to 20 minutes.


This recipe comes from Back to Basics, one of the many weekly columns in the Dispatch Food section.