Apple Cobbler is the refined and stylish sibling of Apple Crisp. Featuring perfectly spiced apples, it’s topped with a tender, moist cake-like biscuit made with buttermilk. The cobbler boasts a delightful golden crunch along the edges, making it a standout choice for showcasing a fresh bushel of apples. For the detailed recipe, check out this article!
WHAT IS A COBBLER?
A cobbler is a delicious dessert that combines juicy fruit with a thick, biscuit-like cake topping, and it has no bottom crust. For Apple Cobbler, the apples are flavored with cinnamon and other spices (nutmeg! Cardamom! Yes, please!). This mixture goes into a casserole dish, topped with a sweet biscuit-cake dough.
This recipe is my absolute favorite because it involves cooking the apple filling before adding the topping. I know, I know—it’s so much easier to just toss those raw apples in the oven! However, after thoroughly researching for my Apple Pie recipe, I’ve discovered that I much prefer pre-cooked apples in my desserts. Apples contain a lot of water, so cooking them first helps reduce excess moisture while preserving their flavor. Plus, I want to avoid the issue of half-baked apples, which can easily happen when using raw fruit. Pre-cooking is definitely the way to go! More details below, but first:
WHAT IS THE DIFFERENCE BETWEEN APPLE CRISP AND APPLE COBBLER?
Apple crisp features a layer of apples topped with a not-so-thick streusel made from oats, flour, and brown sugar. Personally, I addressed that “not-so-thick” issue in my recipe for Apple Crisp, which boasts a Ridiculous Amount of Streusel. Go big or go home, right?
Apple cobbler, however, takes a different approach. There’s no streusel here; instead, the apples are crowned with a shaggy, cake-like biscuit dough that puffs up to create a delightful contrast—crispy on the edges and tender in the center—over a caramelized layer of apples below. The term “cobbler” refers to the rough, patchy appearance of the topping, which looks like it was cobbled together quickly (you say cobbled, I say gorgeous!).
Now that we’ve clarified our apple dessert definitions, let’s dive into making Apple Cobbler!
APPLE COBBLER RECIPE INGREDIENTS
This is an overview (you can use it as a shopping list!), the full recipe is at the bottom of the post.
- apples
- lemon (zest & juice)
- granulated sugar
- brown sugar
- all purpose flour
- cinnamon
- nutmeg
- cardamom
- kosher salt
- vanilla extract
- baking powder
- buttermilk
- egg
- cold butter
HOW TO MAKE APPLE COBBLER
MAKE THE APPLE FILLING
- Choose Your Apples: For this recipe, you’ll need 5 pounds of apples, which is roughly 9-11 large apples. I recommend a blend for optimal flavor, such as Granny Smith, Gala, and Golden Delicious.
- Prepare the Skillet: Use a microplane grater to zest 1/2 teaspoon of lemon peel into a high-sided 12-inch skillet. (See notes for instructions on how to make this without cooking the apples first; you can skip the skillet and place raw apples directly in the baking dish.) Slice the lemon in half and squeeze about 3 tablespoons of juice into the pan.
- Slice the Apples: Peel all the apples using a vegetable peeler or an apple peeler. Slice them thinly, about 1/8 inch thick. You should have around 9 cups of sliced apples. Add the apples to the skillet with the lemon juice, tossing occasionally to prevent browning.
- Cook the Apples: (This step is optional! See notes!) Once all the apples are peeled and sliced, set the skillet over medium heat on the stove. Add 3/4 cup granulated sugar and 3/4 cup packed brown sugar on top of the apples. Then sprinkle in 5 tablespoons flour, 1 1/2 teaspoons cinnamon, 3/4 teaspoon nutmeg, 1/4 to 1/2 teaspoon cardamom (optional but delicious), and 1/4 teaspoon kosher salt. Gently stir to combine without breaking the apples.
- Simmer: Set a timer for 20 minutes and cover the skillet with a lid, stirring every 3 minutes and replacing the lid each time. Cook until the apples are fork-tender but still hold their shape. Remember, the apples won’t soften further while baking due to the magic of pectin. Taste the mixture to see if it’s cooked to your liking.
- Finish the Filling: Once off the heat, stir in 1 teaspoon of vanilla. Transfer the cooked apples and their caramel sauce into a 9×13 inch casserole dish and let it cool for a few minutes.
MAKE THE COBBLER TOPPING
- Preheat the Oven: Preheat your oven to 375°F.
- Mix Dry Ingredients: In a large bowl, combine the dry ingredients: 2 1/2 cups flour, 1 1/2 cups granulated sugar, 1 teaspoon kosher salt, and 1 teaspoon baking powder. Whisk together.
- Combine Wet Ingredients: In a small bowl, whisk together 1/2 cup buttermilk and 1 egg. Pour this mixture into the bowl with the flour and use a pastry cutter to mix until a shaggy dough forms. If you don’t have a pastry cutter, a spoon or fork will work; just use a cutting motion instead of stirring. It’s fine if some dry spots remain.
- Assemble the Cobbler: Spoon the flour mixture evenly over the apples in the 9×13 pan. Chop a stick of butter into 1/2-inch pieces and scatter them over the top of the flour mixture. Finally, sprinkle 2 tablespoons of sugar over everything. I like to use half granulated sugar and half demerara (raw) sugar for extra crunch.
- Bake: Bake at 375°F for 45-55 minutes. The top should turn a light brown color. Once it’s uniformly golden and bubbling vigorously, it’s done.
TIPS
- Optional Crisping: If you want an extra crispy top, broil the cobbler for 1-3 minutes at this point. You don’t need to move the oven rack; just keep a close eye on it to prevent burning. Check it every 60 seconds.
- Serve: While it’s best to let it cool completely, I say wait just 15 minutes for the juices to set, then dig in! Vanilla ice cream is a must for serving.
- Storage: Store leftovers loosely covered at room temperature for up to 2 days, then transfer to the fridge.
