Apple Cobbler
Yield: 12 servings
Calories: 241kcal
If you love the comforting aroma of warm spices and the sweet, tender goodness of baked apples, then my apple cobbler recipe is a must-try! Indulge in the delightful combination of a buttery crust, luscious fruit filling, and a crispy golden topping that will satisfy your dessert cravings.
Ingredients
Apple Filling
- 1 tablespoon (15 g) unsalted butter, softened, to grease baking pan
- 1 ½ pounds (680 g) Granny Smith Apples
- 1 ½ pounds (680 g) Honeycrisp apples, Fuji, or Braeburn
- ¼ cup (50 g) granulated sugar
- ¼ cup (50 g) dark brown sugar, packed
- ¼ cup (40 g) all-purpose flour
- ¾ teaspoon (6 g) ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon kosher salt
- 1 teaspoon lemon zest
- 2 teaspoons (5 ml) lemon juice
Cobbler Topping
- 1 ½ cups (214 g) all-purpose flour
- ⅓ cup (84 g) granulated sugar, plus 1 tablespoon for topping
- 1 ½ teaspoon (6 g) baking powder
- ¼ teaspoon (1 g) baking soda
- ½ teaspoon (3 g) kosher salt
- 5 tablespoons (75 g) cold unsalted butter, cut into cubes
- ¾ cup (180 ml) buttermilk
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
Instructions
- Heat the Oven - Set the oven rack to the middle position. Preheat to 425ºF (218ºC). Grease a 9x13-inch baking dish with softened butter. Set aside.
- Prepare the Apples - Wash, dry, peel, and core the apples. Cut them into ½-inch thick wedges. This should yield about 9 cups of sliced apples. In a large bowl, combine the sliced apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, salt, lemon zest, and lemon juice. Stir to combine.
- Pre-Bake the Apples - Spread the apple filling evenly in the baking dish. Bake until the filling starts to bubble and lightly thicken, 15 to 20 minutes. Remove the baking dish from the oven and place on a wire rack.
- Prepare the Cobbler Topping - In a medium bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt. Toss the cold cubed butter into the flour mixture. Use your fingers to break it into small pieces until the mixture resembles cornmeal or wet sand. Stir in the buttermilk; the topping will be wet and look like thick cake batter.
- Assemble the Apple Cobbler - Drop about 2 tablespoon-sized mounds evenly on top of the apple filling, about 12 mounds. In a small bowl, combine 1 tablespoon granulated sugar, cinnamon, and nutmeg. Evenly sprinkle over the topping and filling.
- Bake the Cobbler - Bake until the topping is golden brown, about 25 to 30 minutes.
- To Serve - Cool the cobbler for 20 to 30 minutes before serving. This will allow the filling to thicken. Serve with a scoop of ice cream or whipped cream if desired.
Notes
- Apple Substitutes: Golden Delicious, Fuji, Braeburn, Gala, or McIntosh apples taste similar to Honeycrisp.
- Make it Gluten-Free: Substitute with gluten-free flour.
- Make it Dairy-Free: Substitute butter with coconut oil or margarine.
- Storing: Cool completely and cover. Refrigerate for up to 3 days.
- Reheating: Bake at 375ºF (191ºC) until the filling and biscuit topping is warm, about 15 to 25 minutes. Reheat individual portions in the microwave in 30-second intervals on high power, 60 to 90 seconds.
Nutrition
Calories: 241kcal | Carbohydrates: 45g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 164mg | Potassium: 222mg | Fiber: 3g | Sugar: 27g | Vitamin A: 262IU | Vitamin C: 6mg | Calcium: 56mg | Iron: 1mg
Recipe Link