Instructions: Combine apple and sugar; set aside.

Cut cream cheese and 1/3 cup butter into flour with a fork or pastry blender until crumbly; stir in milk.

Turn dough out onto a lightly floured surface; knead 3 to 4 times. Pat or roll dough to 1/2-inch thickness. Cut with a 2 1/2-inch round cutter; set aside.

Melt 1/4 cup butter in a large skillet over medium-high heat; add apple mixture. Cook, stirring often, 20 minutes or until apple is tender and syrup thickens slightly. Stir in remaining ingredients.

Pour into a lightly greased 11- by 7-inch baking dish; place dish on an aluminum foil-lined baking sheet. Arrange 12 biscuits over hot mixture. Place remaining biscuits on a baking sheet.

Bake cobbler at 425 degrees for 20 minutes or until biscuits are golden. Bake biscuits at 425 degrees for 12 to 15 minutes. Serve cobbler with ice cream, if desired.

This recipe yields 6 to 8 servings.

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