Description
This Easy Apple Cobbler recipe features tender, cinnamon-spiced apples topped with a buttery, crispy cobbler crust. With a mix of apple varieties and a touch of warming spices, this classic dessert is perfect for cozy gatherings and is best enjoyed warm with a scoop of vanilla ice cream.
Ingredients
Scale
Apple Filling
- 5 pounds apples (peeled, about 9-11 large apples; use a variety of flavors like Granny Smith, Gala, and Golden Delicious)
- 1/2 teaspoon lemon zest (from 1 small lemon)
- 3 tablespoons lemon juice (from 1 small lemon)
- 3/4 cup granulated sugar
- 3/4 cup brown sugar (packed)
- 5 tablespoons all purpose flour
- 1 1/2 teaspoons cinnamon
- 3/4 teaspoon nutmeg
- 1/2 teaspoon cardamom (optional)
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla extract
Cobbler Topping
- 2 1/2 cups all purpose flour (spooned and leveled)
- 1 1/2 cups granulated sugar
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 1/2 cup buttermilk (cheater version okay)
- 1 egg
- 1/2 cup cold butter (chopped into chunks)
- 2 tablespoons sugar (granulated or raw sugar or both)
For Serving
- Vanilla ice cream (not optional)
Instructions
- Make the apple filling: Choose your apples. You need 5 pounds of apples, about 9-11 large pieces, preferably a mix like Granny Smith, Gala, and Golden Delicious for the best flavor.
- Add lemon zest and juice: Use a microplane grater to zest 1/2 teaspoon lemon peel into a high-sided 12-inch skillet. Slice the lemon in half and squeeze 3 tablespoons juice into the pan.
- Prepare apples: Peel and slice the apples very thin, about 1/8 inch thick, yielding approximately 9 cups. Add the apples to the skillet with the lemon juice, tossing occasionally to prevent browning.
- Cook the apples (optional): Set the skillet over medium heat on the stove. Add sugars, flour, cinnamon, nutmeg, cardamom (optional), and salt. Stir gently to moisten without breaking the apples.
- Simmer apples: Cover the pan with a lid and cook for 20 minutes, stirring every 3 minutes until apples are fork tender but still hold shape. Adjust cooking time to your preferred apple texture.
- Add vanilla: Remove from heat and stir in 1 teaspoon vanilla extract. Transfer the apple mixture, including juices, to a 9×13 inch casserole dish and let cool for a few minutes.
- Preheat oven: Preheat oven to 375°F (190°C) for baking the cobbler.
- Mix dry ingredients: In a large bowl, whisk together 2 1/2 cups flour, 1 1/2 cups granulated sugar, 1 teaspoon kosher salt, and 1 teaspoon baking powder.
- Prepare wet ingredients and dough: In a separate bowl, whisk 1/2 cup buttermilk with 1 egg. Pour into the flour mixture and cut in the mixture using a pastry cutter until a shaggy dough forms, with some dry spots remaining.
- Assemble topping: Spoon or pour the dough evenly over the cooked apples in the casserole dish and spread gently.
- Add butter: Scatter 1/2 cup cold butter cut into 1/2 inch chunks evenly over the dough topping.
- Sprinkle sugar: Sprinkle 2 tablespoons sugar (a mix of granulated and raw sugar for crunch) evenly over the butter.
- Bake cobbler: Bake at 375°F for 45-55 minutes until the top is light brown and bubbling. Optionally, broil for 1-3 minutes for a crispier top but watch carefully to avoid burning.
- Cool and serve: Let the cobbler rest for 15 minutes to allow juices to set, then serve warm with vanilla ice cream.
- Store leftovers: Cover loosely and keep on the counter; refrigerate after 2 days for best quality.
Notes
- You can skip cooking the apples beforehand and place sliced raw apples directly in the baking dish if preferred.
- For buttermilk, substitute with 1/2 cup milk plus 1/2 tablespoon lemon juice or vinegar as a cheater version.
- The apple mixture cooking step is optional but helps to tenderize the apples and develop deeper flavor.
- Keep stirring the apples during cooking to ensure even softening and prevent sticking.
- Broiling is optional for extra crunch on top; watch closely to avoid burning.
- Vanilla ice cream is highly recommended for serving as it complements the warm cobbler perfectly.
