Description
This classic Apple Cobbler recipe features tender, cinnamon-spiced apples baked under a buttery, crumbly topping. Perfectly sweetened with both brown and granulated sugars and a hint of lemon juice for brightness, this comforting dessert is ideal for family gatherings or cozy nights in.
Ingredients
Scale
For the Apple Filling
- 2½ pounds apples (1135 grams; peeled, cored, and chopped, about 8 whole apples)
- 4 tablespoons unsalted butter (57 grams, melted, ½ stick)
- 2 tablespoons lemon juice (28 grams, from 1 lemon)
- 1 cup brown sugar (213 grams)
- ½ cup granulated sugar (100 grams)
- â…“ cup all-purpose flour (40 grams)
For the Cobbler Topping
- 2 cups all-purpose flour (240 grams)
- â…“ cup brown sugar (71 grams)
- 2 teaspoons ground cinnamon (6 grams)
- 2 teaspoons baking powder (8 grams)
- ½ teaspoon kosher salt
- 8 tablespoons unsalted butter (113 grams, cut into small cubes, 1 stick)
- ¾ cup whole milk (170 grams)
- 1 teaspoon pure vanilla extract (4 grams)
- 1-2 tablespoons turbinado sugar (11-22 grams)
Instructions
- Preheat and Prepare Pan: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan thoroughly to prevent sticking.
- Mix Apple Filling: In a large bowl, combine the chopped apples, melted butter, lemon juice, brown sugar, and granulated sugar. Toss well until all apple pieces are evenly coated. Stir in the â…“ cup flour to help thicken the filling. Transfer this mixture to the prepared baking dish, spreading it out evenly.
- Combine Dry Topping Ingredients: In a separate large bowl, whisk together the 2 cups flour, brown sugar, ground cinnamon, baking powder, and kosher salt until well blended.
- Cut in Butter: Add the cubed butter to the dry ingredients. Using a pastry cutter or fork, cut the butter into the flour mixture until it reaches a crumbly texture with pea-sized or smaller chunks of butter distributed throughout.
- Add Liquid Ingredients: In a liquid measuring cup, whisk together the whole milk and vanilla extract. Pour this into the flour-butter mixture and stir gently just until combined—do not overmix to keep the topping tender.
- Top the Apples: Drop spoonfuls of the topping evenly over the apple filling in the baking dish. Sprinkle the surface with turbinado sugar to add crunch and a caramelized finish.
- Bake the Cobbler: Bake in the preheated oven for 40-50 minutes, or until the apple filling is bubbling and the cobbler topping turns a golden brown color. Once done, remove from oven and allow it to cool for about 10 minutes before serving to let the filling set slightly.
Notes
- Choose a mix of tart and sweet apples for the best flavor and texture, such as Granny Smith and Honeycrisp.
- Allow the cobbler to cool before serving to avoid overly runny filling.
- Serve warm with vanilla ice cream or whipped cream for an extra indulgent treat.
- You can prepare the apple filling a few hours ahead and refrigerate; add the topping immediately before baking.
- Substitute whole milk with 2% milk if preferred; avoid using skim milk to maintain topping richness.
