Apple Cobbler
Apple Cobbler Say it: AP-ul KOB-ler
Apple cobbler is a rustic American dessert of tender, cinnamon-spiced apples baked under a golden biscuit topping. It is a favorite across the United States, especially in autumn when apples are plentiful and at potlucks, Sunday dinners, and summer cookouts. The filling is tart-sweet and juicy, while the topping is soft inside with crisp, sugared edges. Unlike a double-crust pie, cobbler is simple to assemble and forgiving to bake, making it a homey finish to a family meal.
Apple Cobbler
Apple Cobbler
Pronounced AP-ul KOB-ler
- Serves
- 6
- Prep
- 20 min
- Cook
- 45 min
- Total
- 1 hr 5 min
- Level
- Easy
Also nut-free and egg-free.
Allergens: contains gluten, milk. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Filling
Topping
Method
Heat the oven to 375°F (190°C). In a large bowl, toss the apples with the granulated sugar, 1 tablespoon flour, cinnamon, nutmeg, lemon juice, and vanilla; let stand 10 minutes, until glossy and beginning to release juices.
Scrape the apples and their juices into an 8-inch (20-cm) square baking dish and dot with the 2 tablespoons butter. Bake uncovered for 15 minutes, until the apples soften slightly and the juices bubble at the edges.
While the apples bake, whisk the 1 cup flour, 1/4 cup sugar, baking powder, and salt in a medium bowl. Cut in the cold butter with a pastry blender or fingertips until the mixture looks like coarse crumbs with some pea-sized pieces.
Pour in the milk and stir just until a soft, shaggy dough forms; do not overmix.
Remove the hot dish from the oven and drop spoonfuls of dough over the apples, leaving small gaps for steam. Sprinkle evenly with the coarse sugar.
Return to the oven and bake 25-30 minutes, until the topping is golden brown and firm and the filling is bubbly around the edges. If the topping browns too quickly, tent loosely with foil.
Cool on a rack for at least 15 minutes before serving; the filling will thicken as it rests.
Regional variant: Southern Batter Cobbler
For a batter-style cobbler, melt 1/2 cup (114 g) butter in an 8-inch (20-cm) square dish in the oven. Whisk 1 cup (125 g) flour, 1 cup (200 g) sugar, 1 tablespoon baking powder, and a pinch of salt with 1 cup (240 ml) milk, pour over the butter, then spoon the sweetened apples on top without stirring. Bake at 350°F (175°C) for 45-50 minutes, until the batter rises around the fruit and turns golden.
Cook's notes
- Choose firm, tart apples such as Granny Smith or Honeycrisp; soft apples turn mushy.
- Keep the topping butter cold and handle the dough lightly for a tender biscuit.
- Let the cobbler rest after baking so the juices set and the filling thickens.
Serve with
Warm with vanilla ice cream, whipped cream, or a drizzle of heavy cream.
Make ahead and storage
Bake up to 1 day ahead; cool, cover, and refrigerate. Reheat, covered, at 325°F (165°C) until warm; freeze baked cobbler for up to 2 months.
