Perfect Apple Cobbler
- PREP 40min
- COOK 50min
- TOTAL 1hrs 30min
Homemade apple cobbler is very easy to make and thanks to fresh apples and the perfect blend of spices, it tastes incredible! I’m over the moon with this brown sugar cobbler topping. It’s somewhere between cookie and biscuit, we love it!
You Will Need
Cobbler Topping
12 tablespoons (170g or 3/4 cup) unsalted butter, melted and cooled slightly
2 cups (260g) all-purpose flour
2/3 cups (135g) light brown sugar
2 teaspoons (8g) baking powder
1/4 teaspoon fine sea salt
1 tablespoon milk
1 teaspoon vanilla extract
Apple Filling
6 large apples, peeled and sliced, about 3 ¼ pounds
2 tablespoons maple syrup
1 tablespoon fresh lemon juice
1 ½ teaspoons vanilla extract
2 tablespoons (18g) all-purpose flour
1 tablespoon (12g) brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Pinch ground cloves
1/8 teaspoon fine sea salt
Directions
Make Topping
Whisk the flour, brown sugar, baking powder, and salt until well blended. Make a well in the middle and add the melted butter, milk, and vanilla. Stir with a wooden spoon until mixed and crumbly.
Form the crumbly dough into a rectangle or disc and wrap it with plastic wrap. Chill in the fridge for 30 minutes. Shape into a disc if your baking dish is round, and shape into a rectangle if your baking dish is rectangular.
Make Filling
While the topping chills, make the apple filling. Peel and core the apples, then slice into 1/4-inch thick slices. Add them to a large mixing bowl and toss with maple syrup, lemon juice, and vanilla.
In a small mixing bowl, whisk 2 tablespoons of flour with 1 tablespoon of brown sugar, cinnamon, ginger, cloves, and 1/8 teaspoon of salt. Scatter the flour mixture over the apples and toss well.
To Finish
Preheat the oven to 350°F (176° C) and lightly grease a 13-inch by 9-inch baking dish with butter.
Add the apples to the baking dish, making sure to scrape all spices and liquid from the bowl.
To roll out the topping, open the plastic wrap to lay flat, place a sheet of parchment paper or more plastic wrap on top, and then roll out the dough to be about ¼-inch thick. The dough is sticky, so using parchment paper prevents it from sticking to your rolling pin.
Tear the dough into pieces and place onto the apples in the baking dish, overlapping slightly (like shingles on a roof).
Press the dough down onto the apples, then bake until the filling is bubbly, the top is firm like a cookie, and turning golden in places, 50 minutes to 1 hour. For even baking, rotate the baking dish about halfway during baking.
Adam and Joanne's Tips
- Storing: Baked apple cobbler lasts in an airtight container in the fridge for up to 5 days. Freeze for up to 3 months. To thaw, let the cobbler sit at room temperature for an hour or two, then reheat it in the oven or microwave.
- Make ahead: Assemble the cobbler and then cover the apple cobbler tightly with plastic wrap or foil. Refrigerate for up to 24 hours. When ready to bake it, let it warm up on the counter while the oven preheats. Then, bake the cobbler as instructed in our recipe below.
- Gluten-free cobbler: Replace the flour in the topping with a 1:1 all-purpose flour blend and use 1 tablespoon of cornstarch in the filling mixture.
- Vegan cobbler: Ensure all sugar is vegan certified, use a plant-based butter, and dairy-free milk.
- The nutrition facts provided below are estimates.