Apple Cobbler
Ingredients
&w=3840&q=75){kind=small}
- 3 1/2 pounds apples – peeled, cored, sliced 0.5-inch thick (~9.5 medium apples)
- 1 1/2 tbsp lemon juice
- 5/8 cups granulated sugar – divided
- 1/4 cups light brown sugar – packed
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 3/4 tsp kosher salt – divided
- 2 tbsp cornstarch
- 2 tbsp unsalted butter – cut into small pieces
- 2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 cups unsalted butter – cold, cut into small cubes
- 13/16 cups heavy cream – cold, divided
- 1 tbsp coarse sugar – for sprinkling
- vanilla ice cream – for serving
Instructions
1. Preheat the oven to 375°F (190°C) with a rack in the center.
2. In a large bowl, combine the sliced apples and lemon juice. Add 0.5 cup of the granulated sugar (reserve the remaining 2 tbsp for the biscuit dough), the light brown sugar, ground cinnamon, ground nutmeg, 0.25 tsp of the kosher salt (reserve the remaining 0.5 tsp for the dough), and the cornstarch. Toss until the apples are evenly coated. Transfer the mixture to a 9x13-inch baking dish and spread into an even layer. Dot the top evenly with the 2 tbsp unsalted butter.
3. For the biscuit topping, whisk together the all-purpose flour, baking powder, reserved 0.5 tsp kosher salt, and the reserved 2 tbsp granulated sugar in a medium bowl. Cut in the 0.5 cup cold unsalted butter with a pastry cutter or fingertips until the mixture resembles coarse crumbs with pea-sized bits. Pour in 0.75 cup of the heavy cream (reserve 1 tbsp from the total 0.8125 cup for brushing) and stir just until a soft dough forms; do not overmix.
4. Using a spoon or scoop, drop the dough in 10–12 mounds over the apples, leaving small gaps between mounds to allow steam to escape. Brush the tops with the reserved heavy cream and sprinkle evenly with the coarse sugar.
5. Bake until the biscuits are deep golden brown and cooked through and the apple juices are bubbling thickly in the center, 45–55 minutes. If the biscuits brown too quickly, tent loosely with foil for the last 10–15 minutes.
6. Let the cobbler cool on a rack for 15 minutes to allow the juices to settle.
7. Serve warm, optionally with vanilla ice cream.
Apple Cobbler is a comforting baked fruit dessert with tender, cinnamon-scented apples tucked beneath a rustic, biscuit-like topping. The filling turns jammy and glossy as it bubbles, balancing tartness from the apples and lemon with warm spice and a gentle sweetness. The topping bakes up golden and lightly crisp on the edges with a soft, tender interior, making every spoonful a contrast of textures and cozy flavors.
In the United States, cobblers trace back to early colonial adaptations of British puddings and pies, where settlers used available fruits and simple doughs baked in hearths. Over time, regional styles emerged: biscuit-topped cobblers predominated across much of the country, while some Southern traditions developed a pourable batter that rises around the fruit. Apple Cobbler, in particular, gained popularity wherever apples were plentiful, becoming a staple autumn dessert and a beloved alternative to pie or crisp.