Easy Apple Cobbler Recipe
Cozy Apple Cobbler made with Honeycrisp apples, cinnamon spice, and a flaky biscuit topping. It's easy to make and perfect with ice cream.
Equipment
- Mixing Bowl
Ingredients
Apple Cobbler Filling
- 2 lbs Honeycrisp Apples, (peeled and sliced into 1/4 inch slices)
- 3/4 cup Brown Sugar
- 1 tbsp Cinnamon
- 1/2 tsp Nutmeg
- 1/8 tsp Ground Cloves
- Pinch Kosher Salt
- 1 tbsp Cornstarch
- 2 tbsp Lemon Juice
Cobbler Topping
- 2 cups All Purpose Flour
- 3/4 cups Sugar
- 2 tsp Baking Powder
- 1 tsp Cinnamon
- 1/2 tsp Kosher Salt
- 3/4 cup Salted Butter, (cold and cut into cubes)
- 1 tsp Vanilla Extract
- 1/2 cup Evaporated Milk, (you can also use whole milk, heavy cream, or half and half if you don't have evaporated milk)
Instructions
- Pre-heat oven to 400 degrees F. Peel and slice honey crisp apples into 1/4 inch slices. Add apple slices to a 9x13 baking dish , then toss in brown sugar, cinnamon, nutmeg, ground cloves, pinch of kosher salt, cornstarch, and lemon juice. Toss everything together and smooth into an even layer. Add 4 tbsp of cubed butter on top. Set aside. 2 lbs Honeycrisp Apples 3/4 cup Brown Sugar 1 tbsp Cinnamon 1/2 tsp Nutmeg 1/8 tsp Ground Cloves Pinch Kosher Salt 1 tbsp Cornstarch 2 tbsp Lemon Juice
- Begin preparing the biscuit topping in a large bowl. Combine all purpose flour, sugar, baking powder, cinnamon, kosher salt, and cubed cold butter. Toss to coat the butter in the flour and begin pinching the flour into the flour mixture (you can use a pastry cutter if you have one). This should take about about 3-5 minutes. Once the butter is incorporated, add in evaporated milk and vanilla extract. Gently mix together until crumbly/shaggy. Place in the freezer for 10 minutes. 2 cups All Purpose Flour 3/4 cups Sugar 2 tsp Baking Powder 1 tsp Cinnamon 1/2 tsp Kosher Salt 3/4 cup Salted Butter 1 tsp Vanilla Extract 1/2 cup Evaporated Milk
- In a small bowl, combine the cinnamon sugar ingredients.
- Remove the biscuit topping from the freezer and break into small pieces (like a streusel), then add on top of the apple mixture then sprinkle the cinnamon sugar on top. Bake in the preheated oven for 35-40 minutes, until the top of the cobbler is golden brown and the apples are soft and bubbling. Allow the cobbler to cool for about 10 minutes before cutting into it.
Notes
- Keep the butter ice cold. Cold butter = flaky topping. Don’t let it soften while you mix. If it starts melting, pop the bowl in the freezer for a few minutes before adding the evaporated milk.
- Don’t overmix the biscuit topping. You want a shaggy, crumbly dough, not smooth. Overmixing makes the topping tough instead of tender and flaky.
- Freeze the topping before baking. That 10-minute chill is everything. It firms up the butter and helps the topping puff, brown, and get those crisp, biscuit-style edges.
- Slice the apples evenly. Uniform slices bake evenly. Too thick = undercooked. Too thin = mushy. Aim for about ¼-inch slices for perfect texture.
- Toss the apples thoroughly. Make sure every slice is coated in sugar, spices, lemon, and cornstarch. That’s what creates the glossy, syrupy filling you want.
- Use a metal or ceramic 9x13 over glass if you can. Metal and ceramic heat more evenly at high temps, helping the topping brown and the filling bubble up faster. Glass tends to run cooler.
Nutrition
Calories: 499kcal, Carbohydrates: 83g, Protein: 5g, Fat: 18g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 46mg, Sodium: 415mg, Potassium: 252mg, Fiber: 4g, Sugar: 53g, Vitamin A: 660IU, Vitamin C: 7mg, Calcium: 152mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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