Apple Cobbler

This apple cobbler is made with tender cinnamon-spiced apples and a topping that tastes like a cross between a fluffy biscuit and a snickerdoodle cookie.

Course Dessert

Cuisine American

Prep Time 25

Cook Time 55

Total Time 1 20

Servings

Calories 328kcal

Author Allison - Celebrating Sweets

Ingredients

Filling:

5 generous cups sliced peeled apples (see note)
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

Topping:

⅔ cup granulated sugar
¾ cup all purpose flour
1 teaspoon baking powder
¼ teaspoon salt
¾ teaspoon ground cinnamon
6 tablespoons unsalted butter melted
½ teaspoon pure vanilla extract
vanilla ice cream or whipped cream for serving

Instructions

Filling:

Preheat oven to 350°F. Grease an 8x8 baking dish.
In a large bowl, combine all filling ingredients. Note: apples should be sliced ¼ inch thick or smaller (this is important so that they soften during bake time). Stir until well combined. Pour the apple mixture into the prepared baking dish (along with all the juices) and arrange into an even layer.

Topping:

In a medium bowl stir together sugar, flour, baking powder, salt, and cinnamon. Stir in melted butter and vanilla (I use a rubber spatula). It will be thick, 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 25-35 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.

Video

Notes

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).

You will need about 1-½ to 2 pounds of whole apples. Approximately 1 pound and 4 ounces once they have been peeled, cored, and sliced. Slice apples ¼-inch thick or smaller (this is important so that they soften during bake time).

SERVING AND STORAGE:

Allow the cobbler to cool on a wire rack for about 15 minutes. The juices will thicken up a bit as it cools. Serve warm with vanilla ice cream.

Leftovers can be tightly covered and refrigerated for up to 2 days. Reheat individual portions in the microwave. Note: the topping will soften over time.

Recipe adapted from Blackberry Cobbler

Nutrition