Apple Cobbler
Yield: 12
Apple Cobbler has apple pie flavor in an easier form, swapping the pastry crust for a biscuit-like topping that bakes up tender and flaky!
Ingredients
Apple Filling
- 8 cups prepared apple slices from crisp, tart baking apples, see Notes
- 2 tablespoons freshly squeezed lemon juice
- ⅓ cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon Apple Pie Spice, see Notes
- 2 tablespoons unsalted butter, melted
Cobbler Topping
- 2 cups all-purpose flour
- 1 cup granulated sugar, plus 1 tablespoon to sprinkle over the top
- 2 teaspoons baking powder
- ½ teaspoon Apple Pie Spice, see Notes
- ½ teaspoon Morton kosher salt
- ¾ cup cold unsalted butter, cut into ½" cubes
- ⅓ cup hot water (just use very hot water from the faucet, do not boil the water)
- 1 tablespoon pure vanilla extract
Instructions
- Preheat oven to 350°F. Lightly spray a 9" x 13" baking pan with nonstick spray and set aside.
Apple Filling
- Place apples in a large mixing bowl and sprinkle lemon juice evenly over the top. Fold a few times to coat.
- Sprinkle sugar, flour, and apple pie spice evenly over the apple, then fold a few times to incorporate.
- Transfer apple filling mixture, along with any accumulated juices, to the prepared 9" x 13" baking pan. Spread into an even layer.
- Drizzle melted butter evenly over apple layer. Set pan aside.
Cobbler Topping
- In a large bowl, whisk flour, 1 cup of the sugar, baking powder, apple pie spice, and salt. Add cold, cubed butter and use a rigid pastry cutter to cut the butter into the dry ingredients until you have pea-sized crumbs of butter.
- Add hot water to a liquid measuring cup, then add the vanilla to the measuring cup. Drizzle this over the flour/butter cobbler mixture. Then use a wooden spoon to very quickly fold it together. It's important to not overmix or press this into a smooth dough - you want to have some of the dry flour mixture still showing through, so it looks a bit shaggy and you can still see lumps of butter. It should be moist and "clumpy".
- Dollop the cobbler topping over the apple filling in an even layer, leaving ½" to 1" of apple filling exposed around the edge. Do not press or spread the cobbler topping - the top should have a rough appearance, like a "cobblestone" street.
- Sprinkle remaining tablespoon of sugar evenly over the cobbler topping.
Bake
- Bake for about 50 minutes, or until the filling is lightly thickened and glossy, and bubbling at the edges. The cobbler topping should be golden. Remove from oven to a cooling rack and let rest for at least 15 minutes before serving. Enjoy with scoops of vanilla ice cream.
Notes
Apple slices: I always use Minnesota's Honeycrisp or Haralson apples, but you can use any crisp, tart apple that holds its shape when baked. Peel, core, and quarter the apples, then slice each quarter crosswise into 1/4" slices. Do not slice thinner, as this will help the apple pieces keep their form when baked. When using extra-large Honeycrisp apples, it takes about 3 apples to equal 8 cups of apples sliced in this manner.
Apple Pie Spice: If you don't have the ingredients to make my homemade Apple Pie Spice, in a pinch, you can substitute with an equal amount of cinnamon plus a little sprinkle of nutmeg.
Nutrition Information:
Serving: 1 Calories: 510kcal Carbohydrates: 85g Protein: 4g Fat: 18g Saturated Fat: 11g Polyunsaturated Fat: 1g Monounsaturated Fat: 5g Trans Fat: 1g Cholesterol: 46mg Sodium: 260mg Potassium: 363mg Fiber: 3g Sugar: 53g Vitamin A: 630IU Vitamin C: 29mg Calcium: 154mg Iron: 2mg
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.