This apple cobbler recipe is so easy, you can whip it up anytime the mood strikes. It has hints of cinnamon and nutmeg making a great fall dessert!
Prep Time 20 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour
Servings 6
Ingredients
For the filing
2pounds(895g)apples, (about 5-6 medium apples) cored and thinly sliced – no need to peel unless it’s desired
¼cup(50g)granulated sugar
1teaspoonground cinnamon
½teaspoonground nutmeg
½teaspoonlemon zest
1tablespoonlemon juice
½teaspoonvanilla extract
For the topping
1cup(130g)all-purpose flour
½cup(100g)granulated sugar
1teaspoonbaking powder
½teaspoonground cinnamon
¼teaspoonsalt
2tablespoonsunsalted butter, cold and cut into pieces
½cup(120ml)whole milk
Instructions
Make the filling
Preheat the oven to 350°F. Lightly butter the bottom of a 2-quart casserole dish.
Toss the apple slices with the sugar, cinnamon, nutmeg, lemon zest, lemon juice, and vanilla until evenly coated.
Spread them evenly in the bottom of the prepared pan.
Make the topping
In a medium bowl, whisk the flour, sugar, baking powder, cinnamon, and salt together.
Using a pastry blender or fork, cut in the butter until the mixture resembles coarse crumbs.
Gradually add enough milk to moisten the dough. It should resemble thick cake batter.
Drop small spoonfuls of dough evenly over the top of the apples.
Bake for 30-40 minutes, until the apples are tender and the topping is golden brown.
Cool on a wire rack for 10 minutes before serving.
Notes
Use any variety of apple you like. I used Granny Smith because their tart flavor pairs well with the sweet topping.
Make ahead tip
Apple cobbler really should be prepared and baked right away.
The baked cobbler will keep for up to 3 days stored in the refrigerator. The topping will become soft after refrigeration so I suggest warming it in the oven before serving.
You can also freeze the baked cobbler for up to 3 months. Thaw in the refrigerator overnight and warm in the oven before serving.