Description

Apple cinnamon cobbler is a warm and comforting dessert that combines sweet and tart apples with cinnamon and a buttery, biscuit-like topping. Perfect for fall or any time of the year, this dessert is easy to make and always a crowd-pleaser.

Ingredients

6 cups of peeled and sliced apples (such as Granny Smith or Honeycrisp)

1 tablespoon lemon juice

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

3/4 cup granulated sugar

2 tablespoons cornstarch

1/4 teaspoon salt

1 1/2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, chilled and cut into small pieces

3/4 cup whole milk

1 teaspoon vanilla extract

1 tablespoon turbinado or coarse sugar (for sprinkling on top)

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Instructions

Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish with butter or cooking spray.
In a large bowl, toss the sliced apples with lemon juice, cinnamon, nutmeg, sugar, cornstarch, and salt until well combined. Spread the apple mixture evenly in the prepared baking dish.
In another bowl, whisk together the flour, baking powder, and salt.
Add the cold butter pieces into the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
Add the milk and vanilla extract, stirring gently until just combined. Be careful not to overmix.
Drop spoonfuls of the biscuit dough over the apples, covering as much of the surface as possible.
Sprinkle the turbinado sugar over the top of the dough for a golden finish.
Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the apples are bubbling.
Let the cobbler cool for about 10 minutes before serving. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.

Notes

For different variations, you can experiment with fruits like peaches, berries, or pears.
For a crunchy topping, sprinkle some additional sugar or chopped nuts on top before baking.
To make it gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat individual servings in the microwave for 30-40 seconds or warm the entire dish in the oven at 350°F for 10-15 minutes.
You can freeze the unbaked cobbler for up to 3 months. Thaw overnight and bake as usual.

Prep Time: 15 minutes
Cook Time: 45-50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 300
Sugar: 28g
Sodium: 150mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 47g
Fiber: 4g
Protein: 2g
Cholesterol: 30mg