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MaraLila

Apple Cobbler

This Apple Cobbler is pure comfort food at its absolute finest. Tender cinnamon-spiced Granny Smith and Honeycrisp apples bubble beneath a golden buttery biscuit topping with a caramelized cinnamon sugar crust — warm, cozy, and completely irresistible. Easy enough for any home baker, impressive enough for any table, and guaranteed to make your kitchen smell like the best version of autumn that has ever existed.
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Resting Time 15 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dessert, Fall Recipes, Holiday Baking
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lbs apples, mixed Granny Smith and Honeycrisp (about 6 to 7 medium)
  • 0.5 cup granulated sugar
  • 0.25 cup packed light brown sugar
  • 2 tbsp cornstarch
  • 1.5 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 0.125 tsp ground cardamom, optional
  • 0.25 tsp fine sea salt (for filling)
  • 1 tbsp fresh lemon juice
  • 1 tsp pure vanilla extract (for filling)
  • 2 tbsp unsalted butter, cut into small pieces (for filling)
  • 1.5 cups all-purpose flour
  • 3 tbsp granulated sugar, divided (for biscuit topping)
  • 1.5 tsp baking powder
  • 0.25 tsp baking soda
  • 0.5 tsp fine sea salt (for biscuit topping)
  • 0.5 tsp ground cinnamon (for biscuit topping)
  • 6 tbsp unsalted butter, very cold and cut into small cubes
  • 0.5 cup cold buttermilk
  • 1 tsp pure vanilla extract (for biscuit topping)
  • 1 tbsp heavy cream or whole milk, for brushing
  • 1 tbsp turbinado sugar, for sprinkling
  • 1 pinch ground cinnamon, for dusting

Equipment

  • 10-inch Cast Iron Skillet or 9x13-inch Baking Dish Cast iron distributes heat more evenly and retains warmth longer at the table.
  • Large Mixing Bowl For tossing and seasoning the apple filling.
  • Medium Mixing Bowl For making the biscuit topping.
  • Large Skillet or Saucepan For pre-cooking the apple filling on the stovetop.
  • Pastry Cutter or Two Forks For cutting cold butter into the flour mixture for the biscuit topping.
  • Pastry Brush For brushing cream over the biscuit mounds before baking.
  • Vegetable Peeler and Sharp Knife For peeling, coring, and slicing the apples.
  • Wire Cooling Rack To rest the cobbler on after baking.

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly butter a 9x13-inch baking dish or 10-inch cast iron skillet and set aside.
  2. Peel, core, and slice the apples into pieces approximately 1/4 to 1/2 inch thick. In a large mixing bowl, combine the sliced apples with both sugars, cornstarch, cinnamon, nutmeg, cardamom if using, salt, lemon juice, and vanilla extract. Toss until every apple slice is evenly coated.
  3. Transfer the seasoned apple mixture to a large skillet or saucepan and cook over medium heat, stirring occasionally, for 5 to 7 minutes until the apples just begin to soften and release their juices. Remove from heat and stir in the butter pieces until melted. Transfer to the prepared baking dish and spread into an even layer.
  4. In a medium mixing bowl, whisk together the flour, 2 tablespoons of the granulated sugar, baking powder, baking soda, salt, and cinnamon. Add the cold butter cubes and work them into the flour mixture using a pastry cutter or fingertips until the mixture resembles coarse crumbs with visible pea-sized butter pieces remaining throughout.
  5. Add the cold buttermilk and vanilla extract to the flour mixture and stir with a fork just until the dough comes together into a shaggy, slightly sticky mass. Do not overmix — stop the moment the dough holds together.
  6. Drop the biscuit dough over the hot apple filling in 8 to 10 large spoonfuls distributed evenly across the surface. Leave intentional gaps between the mounds to allow steam to escape. Do not press or spread the dough — leave the mounds rough and uneven.
  7. Brush each biscuit mound lightly with heavy cream or milk. Combine the remaining tablespoon of granulated sugar with the turbinado sugar and a pinch of cinnamon, and sprinkle generously over the entire surface of the biscuit topping.
  8. Bake at 375°F for 40 to 45 minutes until the biscuit topping is deeply golden brown and the apple filling is visibly bubbling up around the biscuit mounds. If the topping browns too quickly, tent loosely with aluminum foil for the last 10 to 15 minutes. Remove from the oven and rest for at least 15 minutes before serving.

Notes

Pro Tips: Always use a mix of at least two apple varieties — Granny Smith for tartness and structure, Honeycrisp for natural sweetness. Pre-cook the apple filling for 5 to 7 minutes on the stovetop before baking so the apples and biscuit topping finish at the same time. Keep the butter very cold for the biscuit topping — cold butter creates steam that produces light, flaky, tender biscuits. Never overmix the biscuit dough — stop the moment it comes together into a shaggy mass. Don't skip the cornstarch — it thickens the apple juices into a glossy cohesive sauce rather than thin watery liquid. Add a splash of bourbon or apple cider to the filling for extra depth of flavor. Rest the cobbler for at least 15 minutes after baking before scooping — the filling continues to thicken as it cools and scoops cleanly rather than running.