Easy Apple Cobbler Recipe
It's an easy dessert with a bottom layer of juicy, sweet apples covered with a tender biscuit topping! A fantastic recipe that can be made year-round, keeps well and can be frozen.
Servings 8 servings
Ingredients
For the filling:
- 3 ½ pounds apples fresh
- 1 tablespoon lemon juice
- 6 tablespoons sugar you can use up to ½ cup (8 tablespoons) if you want it sweeter
- ½ teaspoon ground cinnamon or apple spice mix
- 3 tablespoons water
- 1 tablespoon cornstarch
- ¼ teaspoon vanilla extract optional
For the topping:
- 1 ½ cups all-purpose flour
- ⅓ cup brown sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ⅔ cup whole milk
- 3 tablespoons unsalted butter melted and warm
Instructions
- Preheat oven to 375°F (190°C).
For the filling:
- Peel, core and cut 3 ½ pounds apples into chunks.
- Mix 3 tablespoons water with 1 tablespoon cornstarch until well dissolved and add ¼ teaspoon vanilla extract (if using). Pour over the apples. Stir the apple mixture lightly and reserve.
For the cobbler topping:
- In a medium bowl, stir to combine 1 ½ cups all-purpose flour, ⅓ cup brown sugar, 1 tablespoon baking powder and ¼ teaspoon salt.
- Add ⅔ cup whole milk and 3 tablespoons unsalted 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 apples.
- 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 a scoop of ice cream.
- Store leftover cobbler in the refrigerator, covered in plastic wrap. Or freeze for 3-4 weeks.
- Warm before eating.
Notes
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 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, keep it covered and refrigerated. The juices will thicken with each passing day in the fridge. Add a few tablespoons of water, if needed, then warm it in the oven before eating so it has enough syrup.
