Apple Cobbler
User Reviews
5
Apple Cobbler
Description
The Apple Cobbler starts by preparing the baking dish with butter to prevent sticking. The apples are peeled, sliced, and mixed with granulated sugar, brown sugar, flour, and cinnamon to create a sweet and spiced filling. Small dots of butter are scattered over the fruit, which helps create a rich and glossy interior as it bakes.
The biscuit topping consists of flour, most of the sugar, baking powder and soda, salt, and cold butter worked into coarse crumbs before mixing in buttermilk. This makes a lumpy dough that provides a tender, flaky texture once baked. Spoonfuls of the biscuit batter are placed over the apple filling, allowing some of the fruit to remain visible, which helps steam the dough.
Baking at 375°F in the middle oven rack develops a golden crust and soft fruit layer beneath. The result is a warm, comforting dessert combining the tartness and sweetness of apples with a biscuit topping that is crisp around edges and tender in the middle. This cobbler is traditionally served hot, optionally with vanilla ice cream or whipped cream for added richness.
Ingredients
For the Apple Filling
- 2½ lbs apple about 5 large, peeled and sliced ¼-inch thick (see note, large, baking variety
- granulated sugar 1/3 cup
- ⅓ cup packed dark brown sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 2 tablespoons butter cut into small pieces, plus more for greasing the pan
For the Biscuit Topping
- 1½ cups all-purpose flour spooned into measuring cup and leveled-off
- 7 tablespoons granulated sugar divided
- 1¾ teaspoons baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon salt
- 1 stick (½ cup) cold unsalted butter, cut into small chunks
- 1 cup buttermilk (see note)
For Serving (Optional)
- vanilla ice cream or whipped cream
Instructions
- Preheat oven to 375°F (190°C) and set an oven rack in the middle position. Grease an 8-inch (20-cm) square or 2-quart (2-L) baking dish with butter.
- Make the Apple Filling: In a large bowl, combine the apples, granulated sugar, brown sugar, flour, and cinnamon. Toss until the apples are evenly coated. Transfer the mixture to the prepared baking dish and pat into an even layer. Dot with the 2 tablespoons butter.
- Make the Biscuit Topping: In a medium bowl, whisk together the flour, 6 tablespoons of the sugar, baking powder, baking soda, and salt. Add the cold butter and smoosh with your fingers (or cut in with a pastry cutter) until the mixture resembles coarse crumbs with pea-sized clumps of butter within. Add the buttermilk and stir until just combined and evenly moistened. It will look lumpy; that's good. Do not overmix.
- Using a large spoon, dollop 8 to 10 spoonfuls of the biscuit batter over the apples, allowing the filling to show through in spots (most of the filling will be covered). Sprinkle the remaining tablespoon of sugar over the batter.
- Bake until the fruit is bubbling and the top is golden, about 45 minutes (keep an eye on it during the last 10 minutes; if it looks like it's getting too brown, cover it loosely with aluminum foil). Let the cobbler cool for 15 to 20 minutes, then serve with vanilla ice cream, if desired.
- Note: For the best flavor, use a combination of tart and sweet baking apples, such as Granny Smith, Honey Crisp, Gala, Jonagold, Jonathan, and Golden Delicious. (Don't use all tart or all sweet, or the flavor won't be balanced. Click here for a guide to different types of apples for baking and cooking.) I typically use 2 Granny Smith, 2 Golden Delicious, and 1 Honeycrisp.
- Note: If you’d like to make your own buttermilk, check out the easy method here.
- Make-Ahead Instructions: The cobbler can be made one day ahead and kept, covered with foil, at room temperature. Reheat, covered with foil, in 300°F (150°C) oven for 25 minutes, then remove the foil and continue reheating for 15 to 20 minutes more, or until warmed through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 407 kcal
% Daily Value*
| Calories | 407kcal | 20% |
| Carbohydrates | 67g | 22% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 39mg | 13% |
| Sodium | 401mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 41g | 82% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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