Apple Cobbler

This popular fall dessert made from juicy fresh apples and cozy spices, then baked with a golden brown, crumbly, biscuit-like top, is pure heaven. And nothing beats that sweet cinnamon apple smell wafting through the air on a crisp fall day – except maybe digging into a bowl of warm apple cobbler.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 40

Total Time 55

Servings

Calories 568kcal

Author Imma

Ingredients

2½ pounds (1.2k) apples (any variety of a good cooking apples: Granny Smith, Pippin, Fuji, Golden Delicious, Gravenstein)
3 tablespoons (42g) unsalted butter
⅓ cup (200g) sugar
⅓ cup (200g) brown sugar
2 tablespoons (30ml) lemon juice
1½ teaspoon (6g) cinnamon
¼ -½ teaspoon (1-2g) ground nutmeg
1½ tablespoon (18g) cornstarch
1 teaspoon (5ml) vanilla extract

Crust Ingredients

2 cups (240g) all-purpose flour
¼ cup (50g) sugar
2 teaspoon (8g) baking powder
½ teaspoon (2g) baking soda
½ teaspoon (3g) salt
½ cup (113g) unsalted butter, cut into small cubes (1 stick or 4 ounces)
1 cup (240ml) buttermilk
1 tablespoon (13g) crystallized ginger, finely chopped

Instructions

Preheat the oven to 350℉/175 degrees C.
Spray a 9x13-inch baking pan with cooking oil or coat with a thin layer of butter and set aside.
Next, add the butter and sugar to a saucepan on medium heat and let them get nice and melty.
Then, add apples, lemon juice, cinnamon, nutmeg, vanilla, and cornstarch and stir until combined. Reduce the heat and let it cook for about 7 minutes. The apples should be firm but tender when cooked.
Remove the apple filling from the stove and let it cool.
While the filling is cooling, mix the dry ingredients: flour, sugar, salt, baking powder, and baking soda in a large bowl.
Add butter to the flour mixture and mix it with your hands until it resembles coarse crumbs.
Gently stir in the buttermilk until everything is moist but don’t overwork the dough.
Pour the apple pie filling into the pan.
Then scoop the dough out over the apple pie filling spreading it evenly across the pan. Sprinkle the top with crystalized or brown sugar.
Bake at 350℉/177℃ for 40-45 minutes or until the topping is cooked through and the filling is bubbly. Remove and let it cool slightly for serving.
Serve with vanilla ice cream.

Notes

Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition