BEST EVER Apple Cobbler
Indulge in a slice of pure, nostalgic happiness with this exceptional apple cobbler recipe. Packed with warm spices, tender apples, and a crisp, fluffy biscuit topping, this cobbler is a journey into deliciousness that's easy to make and impossible to resist.
Equipment
- 9x13 inch baking dish
- Large bowl
- Medium bowl
- Measuring cups
- Measuring spoons
- Pastry blender or food processor
- Whisk
- Oven
- Spatula
- Apple peeler
- Apple corer
- Knife
- Cutting board
Ingredients
- 6-8 medium apples such as Granny Smith, Honeycrisp, or a mix
- ½ cup granulated sugar
- ¼ cup packed light brown sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 2 tablespoons lemon juice
- 2 tablespoons butter, cut into small pieces
- 1 ½ cups all-purpose flour
- ¼ cup granulated sugar
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup milk or buttermilk
- 2 tablespoons granulated sugar, for sprinkling optional
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the sliced apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, ginger, and lemon juice.
- Gently toss everything together until the apples are evenly coated.
- Pour the apple mixture into the baking dish.
- Distribute the apples evenly across the bottom of the dish.
- Dot the apple filling with butter. Scatter the small pieces of butter evenly over the top of the apple mixture.
- In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
- Using a pastry blender or your fingertips, cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs.
- Alternatively, use a food processor and pulse until the butter is incorporated.
- Pour in the milk (or buttermilk) and stir until just combined. Do not overmix; the batter will be a little shaggy.
- Drop spoonfuls of the cobbler topping evenly over the apple filling. Don't worry about covering every apple slice; the topping will spread as it bakes.
- If desired, sprinkle the top of the cobbler with the remaining 2 tablespoons of granulated sugar.
- Bake in the preheated oven for 45-55 minutes, or until the topping is golden brown and the apple filling is bubbling. If the topping starts to brown too quickly, tent the dish loosely with foil.
- Let cool for at least 15-20 minutes before serving. This allows the filling to thicken.
- Serve warm, plain or with a scoop of vanilla ice cream or a dollop of whipped cream.
Notes
For best results, use a mix of apple varieties for a depth of flavor. Keep the butter very cold for a tender and flaky topping. To prevent a tough topping, avoid overmixing. Store leftover cobbler in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to 2-3 months. Reheat in a preheated oven at 350°F (175°C) until warmed through. You can tent with foil during reheating to prevent burning. Add nuts like pecans or walnuts to the topping for extra flavor and texture.