Home Kitchen Apple Cobbler

Cobblers are one of my go-to desserts to make.

A regular here them because from-scratch cobbler is usually speedy and straightforward recipe and can be pulled together, baked and served in no time. This apple version is the sixth recipe cobbler recipe on SS and to say I’m obsessed is an understatement. When testing recipes, I found there is no need to sauté the apples prior to making it. The key is to slice the apples no larger than 1/8-inch thick and they will per perfectly tender once baked.

While still a bit warm, top with a scoop or two of ice cream and prepare to fall in love.

To cook this Apple Cobbler Set out:

• unsalted butter (melted) – Adds richness and flavor.

for the apples:

• apples – Use both honeycrisp and granny smith for the dependable sweet and tart combination.
• lemon juice – Helps to prevent the oxidation process.
• dark brown sugar – Lends caramel notes and sweetness.
• cinnamon (ground) – Lends distinct warm and woodsy flavor.
• nutmeg (ground) – Warm, aromatic with subtle hints of clove.

for the cobbler:

• unbleached all-purpose flour – Lends structure for the cobbler batter.
• granulated sugar (white) – For sweetness and flavor.
• baking powder – Will create lightness in the cobbler batter, which makes it rise.
• fine salt – You can use sea salt or pink himalayan to enhance the flavors in this method.
• half & half – Or substitute with whole milk or a combination of equal parts whole milk and heavy cream.
• vanilla paste – Or substitute with pure vanilla extract.
• turbinado sugar – Also known as the brand name “sugar in the raw”. Gives the top of the cobbler great texture.

Preheat your oven to 350°F (or 180°C).

Melt 1 stick (1/2 cup) unsalted butter and pour it into a 2-quart oval baking dish (roughly 10in. x 13in. x 2in.) and set off to the side.

Note: If the butter solidifies before you pour in the batter, you can slip it into the oven to melt again. It should only take a minute or two so watch carefully.

Peel, core and slice 3 Granny Smith and 3 honeycrisp apples 1/8-inch thick and add to a bowl.

Prepare the Apples:

Next add in 1 tablespoon lemon juice, 1/2 cup dark brown sugar, 2 teaspoons ground cinnamon and 1/4 teaspoon ground nutmeg.

Toss well to combine and set off to the side.

Make the Cobbler:

In a separate bowl, measure and add 1 cup unbleached all-purpose flour, 1 cup granulated sugar, 1 tablespoon baking powder and 1/4 teaspoon fine salt.

Next, pour in 1 cup half & half and 1-1/2 teaspoons vanilla paste.

Stir until combined.

Pour the batter over the butter. Do not mix in.

Next spoon the apples over top of the batter in a somewhat even layer.

Lastly sprinkle 1/4 cup turbinado sugar over top and bake on the middle rack of your preheated oven for 40 to 45 minutes or until a tester comes back clean.

Once baked, remove and let cool slightly before serving.

Add a scoop to dessert plates and top with vanilla or butter pecan ice cream or from-scratch whipped cream.

HOW TO STORE LEFTOVER COBBLER:

Allow the cobbler to cool completely. Then cover with plastic wrap and store in your refrigerator.

HOW LONG WILL LEFTOVER COBBLER LAST?

If stored properly, from-scratch cobbler should last 4 to 6 days.

Enjoy! And if you give this Apple Cobbler recipe a try, let me know! Snap a photo and tag me on twitter or instagram!