Description
This classic Apple Cobbler recipe combines tender, cinnamon-spiced apple slices with a moist, fluffy buttermilk batter topping baked to golden perfection. Warm and comforting, this dessert is perfect served on its own or topped with vanilla ice cream and salted caramel sauce.
Ingredients
Apple Filling
- 2 Tablespoons (28g) unsalted butter
- 8 cups (about 1kg) peeled and sliced apples (1/4-inch slices; about 7 apples)
- 3 Tablespoons (37g) packed light or dark brown sugar
- 1 Tablespoon fresh squeezed lemon juice
- 1 Tablespoon all-purpose flour
- 1 and 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
Topping
- 6 Tablespoons (85g) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 1 cup (240ml) buttermilk
- 2 teaspoons pure vanilla extract
- 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Optional: 1 Tablespoon granulated sugar + 1/2 teaspoon cinnamon, for sprinkling
Instructions
- Preheat Oven: Preheat your oven to 350°F (177°C) and lightly grease a 9×13-inch baking pan or any 3–4 quart baking dish to prepare for baking.
- Pre-cook the Apples: Melt 2 tablespoons of unsalted butter in a medium saucepan over medium heat. Add the sliced apples, brown sugar, fresh lemon juice, flour, and the ground spices (cinnamon, allspice, nutmeg). Cook while stirring for about 5 minutes until the apples are coated evenly and begin to soften. Transfer this warm apple filling into the prepared baking dish.
- Make the Topping: In a medium bowl, whisk together the melted butter and granulated sugar until combined. Then add the buttermilk, vanilla extract, all-purpose flour, baking powder, and salt. Whisk gently until mostly smooth – a few small lumps are fine. Pour and spread this batter evenly over the apple filling in the baking dish. Optionally, sprinkle a cinnamon-sugar mixture on top and use a butter knife to gently swirl the topping to create marbled patterns.
- Bake the Cobbler: Place the baking dish on the center rack in the oven and bake for 48 to 55 minutes. You want the topping to turn golden brown and the apple filling to be bubbly around the edges. If the topping browns too quickly, loosely cover the dish with aluminum foil about halfway through baking to prevent burning.
- Cool and Serve: Remove the cobbler from the oven and let it cool on a rack for at least 5 minutes before serving. Serve warm, at room temperature, or cold. It is delicious by itself or topped with vanilla ice cream and salted caramel sauce for extra indulgence.
- Storage and Reheating: Store leftover cobbler tightly covered in the refrigerator for up to 5 days. To reheat, microwave portions or cover the dish and warm in a 300°F (149°C) oven for about 20 minutes until heated through.
Notes
- Use tart or baking apples like Granny Smith, Honeycrisp, or Fuji for the best flavor and texture.
- Buttermilk can be substituted with a mixture of milk and lemon juice or vinegar if unavailable.
- The cinnamon-sugar sprinkled on top is optional but adds a lovely sweet crunch and color.
- Swirling the topping helps blend flavors but don’t worry if it’s not perfect; the apples can get in the way.
- For a dairy-free version, substitute butter with coconut oil and use a plant-based milk for buttermilk.
- This cobbler can be served as a dessert or a sweet breakfast treat.