Granny Smith Cobbler with White Cheddar Biscuits

1. Preheat oven to 400 degrees F. In a 4- to 6-quart Dutch oven combine apple slices, brown sugar, balsamic vinegar, and cinnamon. Bring to boiling, stirring occasionally once apples begin to release their juices; reduce heat. Simmer, covered, about 5 minutes or until apples are nearly tender, stirring occasionally. In a small bowl stir together the cold water and cornstarch; add to apple mixture. Cook and stir until thickened and bubbly. Keep hot over low heat.

2. In a large bowl combine flour, ground nuts, granulated sugar, baking powder, and salt. Using a pastry blender, cut in butter until pieces are pea-size. In a medium bowl stir together eggs, milk, and cheese. Add cheese mixture to flour mixture; stir just until combined. Spoon hot apple mixture evenly into a 3-quart rectangular baking dish. Using a spoon, drop dough mixture into 12 mounds on top of fruit.

3. Bake for 25 to 30 minutes or until top is golden and filling is bubbly. Cool on a wire rack for 30 minutes. Serve warm. If desired, serve with ice cream.