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Holiday Bliss: Crafting the Perfect Apple Cobbler Recipe

Apple cobbler is a rustic dish of apples bubbling in their juices beneath a biscuit crust that resembles a cobbled stone pathway.



A warm and cozy dessert for fall or winter, apple cobbler is blissfully easy to make. Slice some apples, toss them with sugar, cinnamon and flour, and top them with great big dollops of biscuit batter. After 45 minutes in the oven, you’ve got a rustic dish of apples bubbling in their juices beneath a sweet, golden crust that resembles a cobbled stone pathway. (I love this imagery but, to be fair, some believe the word “cobbler” comes from the phrase “to cobble up,” or put together hastily.)


For this dessert, and other apple baked goods like apple crisp, apple muffins, apple pie, or apple strudel, I recommend using a mix of tart and sweet baking apples for the best flavor. Granny Smith, Honey Crisp, Gala, Jonagold, Jonathan, and Golden Delicious are all good options. Baking apples hold their shape when cooked, so your dessert won’t end up with the texture of applesauce. Click here for a guide to the different types of apples for baking and cooking.


WHAT YOU’LL NEED TO MAKE APPLE COBBLER



STEP-BY-STEP INSTRUCTIONS


Step 1: Make the Apple Filling


In a large bowl, combine the apples, granulated sugar, brown sugar, flour, and cinnamon.



Toss until the apples are evenly coated.



Step 2: Make the Biscuit Topping


In a medium bowl, combine the flour, 6 tablespoons of the sugar, baking powder, baking soda, and salt.



Whisk to combine.



Add the pieces of cold butter.



Smoosh the butter with your fingers (or cut in with a pastry cutter) until the mixture resembles coarse crumbs with pea-sized clumps of butter within.



Add the buttermilk (if you don’t want to buy a whole carton, you can make your own).



Stir until just combined and evenly moistened. It will look lumpy; that’s good. Do not overmix.



Step 3: Assemble and Bake the Apple Cobbler


Transfer the apple mixture to the prepared baking dish and pat into an even layer. Dot with 2 tablespoons of butter.



Using a large spoon, dollop 8 to 10 spoonfuls of the biscuit batter over the apples, allowing the filling to show through in spots (most of the filling will be covered). Sprinkle the remaining tablespoon of sugar over the batter.



Bake until the fruit is bubbling and the top is golden, about 45 minutes (keep an eye on it during the last 10 minutes; if it looks like it’s getting too brown, cover it loosely with aluminum foil).



Let the cobbler cool for 15 to 20 minutes, then serve with vanilla ice cream or sweetened whipped cream, if desired.



Apple Cobbler


Apple cobbler is a rustic dish of apples bubbling in their juices beneath a biscuit crust that resembles a cobbled stone pathway.


Servings: 6 to 8 Prep Time: 30 Minutes Cook Time: 45 Minutes Total Time: 1 Hour 15 Minutes


INGREDIENTS

FOR THE APPLE FILLING

  • 5 large baking apples (about 1.1 kg), peeled and sliced .6-cm thick (see note)

  • 67 g granulated sugar

  • 77g (packed) dark brown sugar

  • 3 tablespoons all-purpose flour

  • 1 teaspoon ground cinnamon

  • 2 tablespoons butter, cut into small pieces, plus more for greasing the pan

FOR THE BISCUIT TOPPING

  • 195 g all-purpose flour, spooned into measuring cup and leveled-off

  • 63 g granulated sugar, divided

  • 1¾ teaspoons baking powder

  • ¼ teaspoon baking soda

  • ¾ teaspoon salt

  • 113 g cold unsalted butter, cut into small chunks

  • 240 ml buttermilk (see note)

FOR SERVING (OPTIONAL)

  • Vanilla ice cream or sweetened whipped cream

INSTRUCTIONS

  1. Preheat oven to 190°C and set an oven rack in the middle position. Grease an 20-cm square or 2 L baking dish with butter.

  2. Make the Apple Filling: In a large bowl, combine the apples, granulated sugar, brown sugar, flour, and cinnamon. Toss until the apples are evenly coated. Transfer the mixture to the prepared baking dish and pat into an even layer. Dot with the 2 tablespoons butter.

  3. Make the Biscuit Topping: In a medium bowl, whisk together the flour, 6 tablespoons of the sugar, baking powder, baking soda, and salt. Add the cold butter and smoosh with your fingers (or cut in with a pastry cutter) until the mixture resembles coarse crumbs with pea-sized clumps of butter within. Add the buttermilk and stir until just combined and evenly moistened. It will look lumpy; that's good. Do not overmix.

  4. Using a large spoon, dollop 8 to 10 spoonfuls of the biscuit batter over the apples, allowing the filling to show through in spots (most of the filling will be covered). Sprinkle the remaining tablespoon of sugar over the batter.

  5. Bake until the fruit is bubbling and the top is golden, about 45 minutes (keep an eye on it during the last 10 minutes; if it looks like it's getting too brown, cover it loosely with aluminum foil). Let the cobbler cool for 15 to 20 minutes, then serve with vanilla ice cream, if desired.

  6. Note: 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. Click here for a guide to different types of apples for baking and cooking.) I typically use 2 Granny Smith, 2 Golden Delicious, and 1 Honeycrisp.

  7. Note: If you’d like to make your own buttermilk, check out the easy method here.

  8. Make-Ahead Instructions: The cobbler can be made one day ahead and kept, covered with foil, at room temperature. Reheat, covered with foil, in 150°C oven for 25 minutes, then remove the foil and continue reheating for 15 to 20 minutes more, or until warmed through.


NUTRITION INFORMATION


Per serving (8 servings)

  • Calories:407

  • Fat:15 g

  • Saturated fat:9 g

  • Carbohydrates:67 g

  • Sugar:41 g

  • Fiber:4 g

  • Protein:4 g

  • Sodium:401 mg

  • Cholesterol:39 mg

Special thanks to Jennifer Segal, for the recipe and images. You can support Jennifer by purchasing her cookbook, "Once Upon a Chef, the Cookbook," featuring over 100 delightful recipes.

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