Apple Cobbler
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5.0
102 reviews
Excellent
Apple Cobbler
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Made with simple ingredients, this cozy and rustic Apple Cobbler comes together in a few quick steps. Perfect for fall, you'll want to make this recipe whenever you have apples in your kitchen.
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Ingredients
For the Apple Filling:
- 4 pounds apples peeled, cored, and sliced (1.8kg)
- 2 tablespoons fresh lemon juice
- ⅓ cup packed light brown sugar (73g)
- 1 tablespoon cornstarch
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- ¼ cup unsalted butter cut into small cubes (57g)
For the Topping:
- 2 cups all-purpose flour (240g)
- ½ cup granulated sugar (100g)
- 1 tablespoon baking powder
- 1 teaspoon salt
- ¾ cup whole milk (180ml)
- ¼ cup cold unsalted butter melted (170g)
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Instructions
For the Apple Filling:
- Preheat the oven to 350°F.
- In a large mixing bowl, toss the apples with the lemon juice until well coated. Add the brown sugar, cornstarch, cinnamon, nutmeg, vanilla extract. Pour into a 9x13-inch baking dish. Dot the top with the cubed butter.
For the Topping:
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Add the milk and butter and stir together with a spatula until all of the flour is moistened. Scatter the topping over the filling. (It doesn’t need to completely cover the apples.)
- Bake for 45 minutes or until the topping is golden brown and the filling is bubbling around the edges. Let cool for 10 minutes. Serve topped with vanilla ice cream. Cover any leftovers and refrigerate for up to 5 days.
Notes
- For a sugary crunch on the topping: sprinkle the dough with cinnamon sugar before baking. I usually mix 1 tablespoon of sugar with ¼ teaspoon of cinnamon.
- Measure your flour correctly! Adding too much flour to the recipe is the most common mistake that will yield a dry topping. The best and easiest way to measure flour is by using a scale. If you don’t have one, fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off. If you scoop the flour straight from the bag, you overpack the measuring cup.I recommend peeling the apples before adding them to the cobbler. The apple peel can become chewy when baked, which can be an unpleasant texture in the cobbler.
- Make sure you keep the butter in the fridge until ready to use. Cold butter will melt in the topping while baking and make the apple cobbler light and tender.
- Allow the cobbler to cool for at least 10 minutes, as the juices will thicken up a bit as it cools. The cobbler will fall apart if you cut into it too soon.
- Serve the cobbler as soon as possible, as it tastes best when warm and fresh.
Nutrition Information
Show Details
Calories
438kcal
(22%)
Carbohydrates
79g
(26%)
Protein
5g
(10%)
Fat
13g
(20%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.5g
Cholesterol
33mg
(11%)
Sodium
466mg
(19%)
Potassium
332mg
(9%)
Fiber
6g
(24%)
Sugar
46g
(92%)
Vitamin A
515IU
(10%)
Vitamin C
12mg
(13%)
Calcium
148mg
(15%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 438 kcal
% Daily Value*
| Calories | 438kcal | 22% |
| Carbohydrates | 79g | 26% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 33mg | 11% |
| Sodium | 466mg | 19% |
| Potassium | 332mg | 7% |
| Fiber | 6g | 24% |
| Sugar | 46g | 92% |
| Vitamin A | 515IU | 10% |
| Vitamin C | 12mg | 13% |
| Calcium | 148mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
102 reviews
Excellent
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