This recipe for apple cobbler features a crispy, slightly sweet biscuit topping over warm, spiced apple filling. The recipe is easy to follow and can be made in advance, making it perfect for after-dinner treats.
In addition, the cobbler can be served with ice cream or whipped cream for a decadent dessert.
For more Apple Inspired Desserts, check out these recipes: French Apple Cake, Apple Bread, spiced Apple Muffins, Apple Galette, Apple Pie, Dutch Apple Pie, and Pumpkin Apple Muffins.
How to Make Apple Cobbler
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 375°F and set an oven rack in the middle position. Grease an 11'' x 8.75'' baking dish with butter; set aside.
In a medium bowl, combine the apple, sugars, vanilla, lemon zest, cinnamon, freshly grated nutmeg, lemon juice, and cornstarch. Stir to incorporate, and set the apple mixture aside. In a large bowl, combine the dry ingredients.
Whisk together the flour, sugar, baking powder, baking soda, and salt. Add the cubed butter, and work it into the flour mixture with a pastry cutter or your hands until it resembles coarse bread crumbs.
Whisk buttermilk and vanilla together in a glass measuring cup or small bowl. Add the mixture to the flour and butter mixture and stir with a rubber spatula until combined; do not overmix.
Transfer the apple mixture to the prepared baking dish; dot randomly with 2 tablespoons of unsalted butter. Using a large spoon, dollop spoonfuls of biscuit batter over the apples; sprinkle with the remaining tablespoon of sugar.
Bake until the tops are golden brown and the juices are thick and bubbling about 45 to 50 minutes. If the biscuits are browning too much, cover them loosely with foil.
Remove the pan from the oven. Let the cobbler cool slightly before serving it with a scoop of vanilla ice cream or a dollop of whipped cream.
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Recipe
Easy Apple Cobbler
Ingredients
- 2-½ lbs ( about 5 to 6 large) baking apples (about 2-½ lbs), peeled and sliced ¼-inch thick
- 2 tablespoons fresh lemon juice
- ⅓ cup granulated sugar
- ⅓ cup light brown sugar
- 3 tablespoons all-purpose flour
- 1-¼ teaspoons ground cinnamon
- ¼ teaspoon freshly grated nutmeg
- 1 teaspoon pure vanilla extract
- 2 tablespoons unsalted butter , cut into small pieces, plus more for greasing the baking dish
For the Sweet Biscuits
- 188 g (1-½ cups) all-purpose flour , spooned into a measuring cup and leveled-off
- ⅓ cup granulated sugar
- 1-¾ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 stick (½ cup) cold unsalted butter, cut into small chunks
- ¾ cup plus 2 tablespoons buttermilk or homemade buttermilk
- 1 teaspoon pure vanilla extract
For the Topping:
- 1 tablespoon Demerara sugar
- ⅛ teaspoon ground cinnamon
For Serving
- Vanilla ice cream or sweetened whipped cream
Instructions
- Preheat the oven to 375°F and set an oven rack in the middle position. Grease an 11'' x 8.75'' baking dish with butter; set aside. Mix 1 tablespoon demerara sugar and cinnamon; set aside.
- In a medium bowl, combine the apple, sugars, vanilla, cinnamon, freshly grated nutmeg, lemon juice, and flour. Stir to incorporate, and set the apple mixture aside.
- In a large bowl, combine the dry ingredients. Whisk together the flour, sugar, baking powder, baking soda, and salt. Add the cubed butter, and work it into the flour mixture with a pastry cutter or your hands until it resembles coarse bread crumbs.
- Whisk buttermilk and vanilla together in a glass measuring cup or small bowl; add it to the flour and butter mixture and stir together with a rubber spatula, just until combined; do not overmix.
- Transfer the apple mixture to the prepared baking dish; dot randomly with 2 tablespoons of unsalted butter. Then, using a large spoon, dollop spoonfuls of biscuit batter over the apples; sprinkle with the sugar and cinnamon mixture.
- Bake until the tops are golden brown and juices are thick and bubbling about 40 to 45 minutes. If the biscuits are browning too much, cover loosely with foil. Remove the pan from the oven. Let the cobbler cool slightly before serving with a scoop of vanilla ice cream or a dollop of whipped cream.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
