Tender cinnamon-spiced apples topped with a buttery sugar cookie topping. A rustic and delicious fall dessert.
- 6 cups sliced peeled apple (see note) sliced ¼-inch thick or smaller
- ¼ cup apple juice or apple cider
- 1-3 tablespoons granulated sugar based on how sweet you want the filling
- 1 tablespoon all purpose flour
- ¾ teaspoon ground cinnamon
- ⅔ cup granulated sugar
- ¾ cup all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 6 tablespoons unsalted butter melted
- ¾ teaspoon pure vanilla extract
- vanilla ice cream or whipped cream for serving
Preheat oven to 350°F. Grease an 8x8 baking dish.
In a large bowl, combine all filling ingredients. Stir until well combined. Pour the apple mixture into the prepared baking dish (along with all the juices) and arrange into an even layer.
In a medium bowl stir together sugar, flour, baking powder, and salt. Stir in melted butter and vanilla (I use a rubber spatula). It will be thick, very similar to sugar cookie dough.
Take pieces of the topping and press them into flat irregular-shaped pieces, placing the pieces on top of the apples.
Lightly spray a piece of foil with nonstick spray and place the foil over the cobbler. Bake, covered, for 25 minutes. Remove the foil and bake for an additional 20-30 minutes, until the apples are tender and the topping is light golden brown. Place on a wire rack to cool for 15 minutes. Serve warm with vanilla ice cream or whipped cream.
APPLES: I like to bake with apples that have a balance of sweet and tart flavors. My favorites are: Honeycrisp, Pink Lady or Fuji (or a combination of those). You will need about 5-6 apples for this recipe.
Recipe adapted from Blackberry Cobbler
Calories: 328kcal | Carbohydrates: 56g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 101mg | Potassium: 228mg | Fiber: 4g | Sugar: 38g | Vitamin A: 417IU | Vitamin C: 6mg | Calcium: 45mg | Iron: 1mg