For the filling:
- 3.5 pounds apples
- 1/4 cup sugar (you can use up to double the amount if you like sweeter desserts)
- 1/2 teaspoon cinnamon or apple spice mix
- 3 tablespoons water
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1/4 teaspoon vanilla extract, optional
For the topping:
- 1 1/2 cups all-purpose flour
- 1/3 cup brown sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 2/3 cup whole milk
- 3 tablespoons (45g) unsalted butter, melted and warm
Preheat oven to 375°F/190°C.
For the filling:
- Peel, core and cut apples into chunks.
- Put on an 8x11-inch ceramic or glass dish, drizzle with lemon juice and sprinkle with sugar and cinnamon.
- Mix water with cornstarch until well dissolved and pour over apples.
- Mix lightly and reserve.
- In a bowl mix flour, sugar, baking powder and salt.
- Add milk and butter and mix lightly until moistened. Don’t overmix.
- Drop this topping over the filling in mounds.
- With the back of a spoon or a spatula, spread each mound a little, but don’t cover all the pears.
- Bake for about 25 minutes. It will be golden on top, but if you lift the dough it will still have unbaked parts.
- Turn the oven down to 325°F/165°C and bake another 15 minutes, or until very golden and the biscuit topping is dry and done. Lift it here and there carefully with a fork and check that the inside is fully baked.
- Remove from the oven and let cool on a wire rack.
- Serve warm with whipped cream or ice cream.
- You can keep it refrigerated for 3 days, covered. Or frozen for 2 weeks, well wrapped.
- Warm before eating.
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
- Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
- If you don't eat it the day it's baked: the juices will thicken with each passing day when you refrigerate it. Add a few tablespoons of water, if needed, while you're warming it in the oven before eating so it has enough syrup.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
- Serving Size: 1/8
- Calories: 318
- Sugar: 34.7 g
- Sodium: 88.6 mg
- Fat: 4.9 g
- Carbohydrates: 65.1 g
- Fiber: 7 g
- Protein: 4 g
- Cholesterol: 11.9 mg
Keywords: apple cobbler