Apple Cobbler

This Apple Cobbler is quick, simple and comforting! A delicious dessert consisting of both honeycrisp and granny smith apples baked in a soft pillowy vanilla cake with a crunchy sugar topping. Serve warm with a scoop of vanilla or, my favorite, butter pecan ice cream! Yields 6 to 8 servings.

Course Desserts & Sweet Treats

Cuisine American

Keyword apples, baking, cobbler, desserts, easy recipe, fall baking

Prep Time 25

Cook Time 45

Total Time 1 10

Servings servings

Calories 452

Author Laurie McNamara

Equipment

BIA Cordon Bleu 904858 Porcelain Oval Baking Dish, 15-Inch, White

Ingredients

1/2 cup unsalted butter melted

FOR THE APPLES:

2½ pounds apples half honeycrisp and half granny smith
1 tablespoon lemon juice
1/2 cup dark brown sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg

FOR THE COBBLER:

1 cup unbleached all-purpose flour
1 cup granulated white sugar
1 tablespoon baking powder
1/4 teaspoon fine salt
1 cup half & half see notes
1½ teaspoon vanilla paste or pure vanilla extract
1/4 cup turbinado sugar

Instructions

Preheat your oven to 350℉ (or 180℃).
Melt the butter and pour it into a 2 to 3-quart oval baking dish (roughly 10in. x 13in. x 2in.) and set off to the side.
Note: If the butter solidifies before you pour in the batter, you can slip it into the oven to melt again. It should only take a minute or two so watch carefully.

MAKE THE APPLE MIXTURE:

Peel, core and slice apples 1/8-inch thick and place into a large bowl. Add lemon juice, brown sugar, cinnamon and nutmeg. Toss well to combine and set off to the side.

MAKE THE COBBLER:

In a separate mixing bowl, add flour, sugar, baking powder and fine salt. Whisk to combine. Pour in the half & half and measure and add in the vanilla paste or vanilla extract. Stir to combine.
Pour the cobbler mixture over top of the butter. Do not mix.
Spoon the apples over top of the cobbler batter and pour any liquids from the apples overtop. Sprinkle with turbinado over top and bake on the middle rack of your preheated oven for 40 to 45 minutes or until fully baked and a tester comes back clean.
Allow to cool slightly. Scoop and serve with a scoop of vanilla or butter pecan ice cream.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Nutrition