Apple Cobbler
There’s something irresistibly comforting about a warm, bubbling Apple Cobbler fresh out of the oven. This…
Equipment
- Oven
- 8-inch (20-cm) square baking dish or 2-quart (2-L) baking dish
- Mixing bowls
- Measuring Cups
- Measuring Spoons
- Whisk
- pastry cutter or fingers
- large spoon
- Knife
- Aluminum Foil
Ingredients
Ingredients
- 2 1/2 lbslarge baking apples about 5 large, peeled and sliced 1/4-inch thick (see note)
- 1/3 cupgranulated sugar
- 1/3 cup packed dark brown sugar
- 3 tablespoonsall-purpose flour
- 1 teaspoonground cinnamon
- 2 tablespoonsbutter cut into small pieces, plus more for greasing the pan
- 1 1/2 cupsall-purpose flour spooned into measuring cup and leveled-off
- 7 tablespoonsgranulated sugar divided
- 1 3/4 teaspoonsbaking powder
- 1/4 teaspoonbaking soda
- 3/4 teaspoonsalt
- 1/2 cup 1 stick cold unsalted butter, cut into small chunks
- 1 cupbuttermilk see note
- Vanilla ice creamorWhipped cream
Instructions
Instructions
- Position an oven rack in the middle of the oven and preheat to 375°F (190°C). Grease an 8-inch (20-cm) square or 2‑quart (2‑L) baking dish with butter.
- Peel the 2½ lb (about 5) large baking apples and slice them 1/4-inch thick. Place the sliced apples in a large bowl.
- Add 1/3 cup granulated sugar, 1/3 cup (packed) dark brown sugar, 3 tablespoons all-purpose flour, and 1 teaspoon ground cinnamon to the apples. Toss until the apple slices are evenly coated.
- Transfer the apple mixture to the prepared baking dish and pat into an even layer. Dot the top of the apples with the 2 tablespoons butter (cut into small pieces).
- Measure 1½ cups all-purpose flour by spooning it into the measuring cup and leveling it off. In a medium bowl, whisk together the measured flour, 6 tablespoons of the granulated sugar (reserve 1 tablespoon), 1¾ teaspoons baking powder, 1/4 teaspoon baking soda, and 3/4 teaspoon salt.
- Add the 1/2 cup (1 stick) cold unsalted butter (cut into small chunks) to the dry mixture. Use your fingers or a pastry cutter to work the butter in until the mixture resembles coarse crumbs with some pea-sized clumps of butter remaining.
- Pour in the 1 cup buttermilk and stir just until the mixture is evenly moistened and combined. The batter should be lumpy; do not overmix.
- Using a large spoon, dollop 8 to 10 spoonfuls of the biscuit batter over the apples, leaving some of the filling visible between the dollops.
- Sprinkle the reserved 1 tablespoon granulated sugar evenly over the biscuit topping.
- Bake on the middle rack until the fruit is bubbling and the topping is golden, about 45 minutes. Check during the last 10 minutes; if the topping is browning too quickly, loosely cover the pan with aluminum foil.
- Remove from the oven and let the cobbler cool for 15 to 20 minutes before serving. Serve warm with vanilla ice cream or whipped cream, if desired.
Notes
For the best flavor, use a combination of tart and sweet baking apples, such as Granny Smith, Honey Crisp, Gala, Jonagold, Jonathan, and Golden Delicious. (Don’t use all tart or all sweet, or the flavor won’t be balanced.I typically use 2 Granny Smith, 2 Golden Delicious, and 1 Honeycrisp.
If you don’t have any buttermilk on hand (or don’t want to purchase a whole carton), it’s easy to make your own. Check out the easy methodhere.
Make-Ahead Instructions:The cobbler can be made one day ahead and kept, covered with foil, at room temperature. Reheat, covered with foil, in 300°F (150°C) oven for 25 minutes, then remove the foil and continue reheating for 15 to 20 minutes more, or until warmed through.
If you don’t have any buttermilk on hand (or don’t want to purchase a whole carton), it’s easy to make your own. Check out the easy methodhere.
Make-Ahead Instructions:The cobbler can be made one day ahead and kept, covered with foil, at room temperature. Reheat, covered with foil, in 300°F (150°C) oven for 25 minutes, then remove the foil and continue reheating for 15 to 20 minutes more, or until warmed through.