Apple Cobbler – a popular fall dessert made from saucy and spiced sweet cinnamony fresh apples, with a golden brown crumbly, biscuit-like top. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream on top. Perfect dessert all-year round!
Nothing beats that sweet cinnamon apple smell wafting in the air in the middle of this season. I love sneaking through the night and baking some stuff in my kitchen. That fresh-from-the-oven smell sort of puts me to bed in no time and I’m looking forward to eating a bite in morning.
Yes, I resist the urge to indulge at night, not so good for my waistline.
This is so easy to make and delicious too!
What’s the difference between apple crisp and apple cobbler?
I usually don’t care about how a recipe is named, especially when we’re talking about desserts. Hello???
I don’t have time stressing over a name, when I’m too busy scooping up another bite. 😉 But for the sake of clearing out what clouds your mind, I’m going to try to explain the difference while enjoying a big bowl of this dessert.
Win win for everyone!!
Okay, to start, apple cobbler and apple crisp are often used interchangeably. They are both baked desserts of fresh fruits topped with a pastry crust. Moreover, cobblers have a cake-like or biscuit-like topping texture on the fresh fruit which appears like a cobbled road as it bakes, hence the name.
Apple crisp on the other hand has a streusel-like topping and which would usually contain oats or cereals. These oats on the top crisp as they are baked, hence the name. See the difference now?
What kind of apples are good for apple cobbler?
Well, there are actually a lot of varieties that you can choose from. Granny Smith, Fuji, Pippin, Golden Delicious, and Gravenstein are my favorite choices when it comes to baking fresh apples. Make sure that the apples are nice and hard and free from any bruises or discolorations.
With the apples easily available year-round, you can make this Apple Cobbler whenever the craving strikes. This is pure comfort food! Imagine scooping yourself a huge slice of that crumbly, biscuit topping with fragrant well-spiced saucy apples below. I even added finely chopped crystallized ginger on top for that added zing! Say whaaaaaaaat? Yumminess overload!
You can either serve it with a dollop of whipped cream, or in my case, a good serving of vanilla ice cream on top. This apple cobbler also makes a great holiday dessert alongside with this Pecan Pie, Ambrosia Salad and Rum Cake.
Tips and Notes:
- You may use a mix of sweet and tart apples for a more complex-tasting cobbler. You can can go for either of these combo: Pink Lady with Granny Smith OR Braeburn with Golden Delicious.
- Always peel and core the apples to achieve a better texture and consistency in your apple cobbler.
- Store leftover cobbler, if any, in the fridge for up to 3 days OR freeze baked cobbler for up to 2 months. Warm it up before serving.
- 2 1/2 lbs variety of a good cooking apples such as Granny Smith, Pippin, Fuji, Golden Delicious, Gravenstein
- 3 tablespoons unsalted butter
- ⅓ cup sugar
- ⅓ cup brown sugar
- 2 tablespoon lemon juice
- 1 1/2 teaspoon cinnamon
- ¼ -½ teaspoon ground nutmeg
- 1 1/2 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 1/4 cup sugar
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick or 4 ounces) unsalted butter , cut into small cubes
- 1 cup buttermilk
- 1 tablespoon finely chopped crystallized ginger
- Pre-heat oven to 350 degrees F (175 degrees C).
- Spray a 10-inch pie pan or 9 inch deep pie pan and set aside. You may alternatively use butter to oil the pan.
- Next Add butter and sugar in a sauce pan, let it melt then add apples, lemon juice, cinnamon, nutmeg, vanilla and cornstarch stir until combined .
- Reduce heat and let it cook for about 7 minutes , apples should be firm but tender . Remove from stove and let it cool.
- While it cools , mix the dry ingredients: flour, sugar, salt ,baking powder and soda in a large bowl.
- Add butter a into flour mixture and mix with hands until the mixture resembles coarse crumbs.
- Gently stir in buttermilk into dry ingredients until all is moistened. Don’t overwork the dough.
- Pour the apple pie filling into the pan
- Then add the dough over the apple pie filling in the pan. Sprinkle with crystalized or brown sugar.
- Place cobbler on a baking sheet, just in case you have some drippings from the pie.
- Bake at 350 degrees for about 40 -45 minutes or until the topping is cooked through and the filling is bubbly. Remove and let it cool down for serving.
- Serve with vanilla ice cream.