Apple Cobbler
User Reviews
5
Apple Cobbler
Description
The Apple Cobbler recipe features a filling of peeled, cored, and diced apples simmered with brown sugar, butter, apple cider, lemon zest and juice, cinnamon, nutmeg, and vanilla extract. The apples are cooked down until slightly softened and the filling thickens, sometimes with a bit of cornstarch if needed. This step ensures the filling is flavorful and not watery before baking. The topping consists of a butter-based dough with sugar, vanilla, flour, baking powder, salt, and a bit of heavy cream or buttermilk to add moisture and softness. Once spread over the apple filling, it bakes into a tender, golden crust with a subtle cinnamon sugar garnish on top.
The contrast between the warm, fragrant apples and the soft yet slightly crisp topping creates a balanced texture and flavor. This dish works nicely as a dessert served on its own or with cream or ice cream. It highlights the use of sweet and tart apples with spices, enhanced by the buttery richness of the topping.
The recipe suggests using firmer apples like Granny Smith or sweeter varieties such as Honeycrisp or Fuji for the best texture and flavor. Pre-cooking the filling is key to managing moisture and ensuring a thick, saucy apple base beneath the topping.
Ingredients
Apple Filling:
- 7 large apple peeled, cored, and cut into 1/2" pieces
- 4 Tablespoons butter
- 1/4 cup brown sugar
- 1/2 cup apple cider
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon vanilla extract
- 1 lemon (zested and juiced)
Cobbler Topping:
- 1/2 cup butter (8 Tablespoons, melted)
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 1 cup + 2 Tablespoons flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt (only use 1/4 teaspoon if using salted butter)
- 2 Tablespoons heavy cream or buttermilk
Garnish:
- Cinnamon Sugar Mixture (1 Tablespoon sugar + 1/2 teaspoon cinnamon)
Instructions
- Preheat oven to 350 degrees. Spray a 9 x 13 baking pan or tart pan with non-stick cooking spray or butter it.
- To make the apple filling: Peel, core, and cut the apples into 1/2 inch pieces. In a large saucepan, melt butter over medium heat. Add the apples, brown sugar, apple cider, lemon zest, lemon juice, cinnamon, and nutmeg. This recipe requires to pre-cook the apples before baking the apple cobbler to allow the apple filling to thicken and release the liquid from the apples. If the filling doesn't thicken enough after cooking for 12-14 minutes, you can whisk in 2 teaspoons of cornstarch. Cook, stirring often, for about 12-14 minutes or until the apples are slightly softened. Remove from heat and stir in vanilla extract or vanilla bean paste. Pour apples into the baking dish.
- To make the topping: In a medium bowl, melt the butter. Add the sugar and vanilla and stir until smooth. Add the flour, baking powder, and salt. Stir in the heavy cream or buttermilk until smooth. It should resemble soft cookie dough.
- Place big dollops of dough over the apples. You can keep them as dollops or flatten them, depending on preference. If you want the apples to show though, leave as dollops. Sprinkle generously with cinnamon sugar.
- Bake for 33-40 minutes or until the topping is golden and the juices from the apples are bubbling.
- Serve the apple cobbler warm with vanilla ice cream or fresh whipped cream.
Notes
- Use firm apples like Granny Smith to maintain texture or sweeter apples like Honeycrisp for a sweeter filling.
- Pre-cook the apple filling until slightly softened and thickened; add cornstarch if needed to reach desired thickness.
- The cinnamon sugar mixture sprinkled on top adds a subtle crisp sweetness to the cobbler crust.
- Use either a 9x13 baking pan or a tart pan and ensure it is well greased to prevent sticking.
User Reviews
Overall Rating
5
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