If you happen to have a group of apples in need of use, like I did recently, this is a wonderful go-to apple cobbler recipe that I am happy to share with you today! You know, I didn't think I liked apple cobbler for a very long time. I think I had one that was probably undercooked and under seasoned at one point in my life and decided I liked crisps better than cobbler. This recipe has changed my mind, and I have decided cobblers also deserve space in my life.
The topping is fluffy and biscuit like, with a wonderful cinnamon sugar sprinkling for a little crunch. I would double the sauce ingredients next time - there's enough to lightly coat the apples, but it doesn't give you much extra so there isn't a whole lot of moisture from the apple mixture. When you serve this alongside a scoop of vanilla ice cream that doesn't matter at all! But if you were to eat this without anything "extra" it might seem a little "dry", so I think a little extra gooey caramel sauce around the apples would be a perfect touch for next time. I'm leaving the recipe as I baked it below.
Apple Cobbler from Cooking Classy
3 lbs apples
1 1/2 TBS lemon juice
1/3 cup packed light-brown sugar
2 tsp cornstarch
1/2 tsp cinnamon
1/2 cup apple juice
1/4 cup unsalted butter, diced into small cubes
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
10 TBS butter, cold, diced into small cubes
1 cup buttermilk
1 tsp vanilla extract
1 TBS granulated sugar mixed with 1/2 tsp cinnamon, for topping
- Preheat oven to 350 degrees.
- Peel and slice (or chop) your apples. Place them in the bottom of a 9x13 baking dish and sprinkle the lemon juice over the top. Set aside.
- In a small saucepan, combine the brown sugar, cornstarch, and cinnamon. Whisk to combine then blend in the apple juice. Add in the butter and turn heat to medium-high and bring mixture to a low simmer, stirring regularly. Remove from heat when thickened, and pour over the apples, stirring gently to evenly coat the apples.
- In a separate bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk to combine. Use a pastry blender and cut in the diced cold butter until mixture resembles coarse peas and the butter is well incorporated.
- Make a well in the center of the flour mixture, and pour in the buttermilk and the vanilla. Use a spatula to combine, until the liquid is evenly mixed into the dry ingredients. Dollop this mixture evenly across your apples - don't spread it out to make it even, it will spread during baking - try to evenly dot the batter across the top.
- Mix the 1 TBS sugar with the 1/2 tsp of cinnamon in a small bowl, and gently sprinkle that evenly over the top of the cobbler batter.
- Bake for 35-45 minutes, until cobbler is baked through, apples are tender and filling is bubbly. Cover with foil during last 10 minutes of baking if you feel the top is browning too quickly (mine did not need foil).
- Serve warm with a scoop of vanilla ice cream!