Apple cobbler was invented in 1607 when British colonists couldn't make proper pie crusts—so they dumped biscuit dough on top.
Apple Cobbler
Indulge in the warm, comforting flavors of this delightful apple cobbler, an ideal treat for your festive gatherings! With tender, spiced apples baked beneath a golden, buttery crust, this dessert is sure to be a crowd-pleaser. Top it off with a scoop of vanilla ice cream for the ultimate cozy experience!
Prep
15
min
Cook
40
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 6 to 8 apples, peeled and sliced
- 1 teaspoon apple pie spice (5 ml)
- 1/2 lemon, juiced
🥛Dairy & Eggs(2)
- 1/2 cup melted butter (114 g)
- 1 egg
🫙Pantry Staples(7)
- 1 cup all-purpose flour (125 g)
- 1 teaspoon baking powder (5 ml)
- 1/2 cup brown sugar (100 g)
- 1 tablespoon pure maple syrup (15 ml)
- 3/4 cup sugar (150 g)
- 1 teaspoon vanilla (5 ml)
- 1/2 teaspoon vanilla (2.5 ml)
🧂Spices & Seasonings(2)
- 1/2 tablespoon cinnamon (7.5 ml)
- a pinch of salt
👨🍳 Instructions
- 1
Peel and slice the apples, then toss them in a bowl with lemon juice.
- 2
Add brown sugar, maple syrup, vanilla, cinnamon, apple pie spice, and a pinch of salt to the apples and mix well.
- 3
Transfer the apple mixture to a baking dish and bake at 375°F for about 15 minutes.
- 4
In a separate bowl, mix flour, sugar, baking powder, salt, vanilla, egg, and melted butter until combined.
- 5
Scoop the crust mixture on top of the baked apples and spread evenly.
- 6
Bake at 350°F for 30 to 40 minutes until the crust is golden brown.
💡 Pro Tips
- ✓Macerate your sliced apples with sugar for 15-20 minutes before baking to draw out natural juices through osmosis, creating a self-basting syrup that prevents dry filling.technique15-20 minutes
- ✓Add 1-2 tablespoons of cornstarch or tapioca starch to your apple mixture to thicken the released juices and prevent a soggy bottom crust.ingredient1-2 tablespoons
- ✓Drop your cobbler topping in irregular mounds rather than spreading evenly - this creates steam vents that prevent soggy topping while allowing fruit juices to bubble through for caramelization.technique
- ✓Pre-bake your fruit filling at 375°F for exactly 15 minutes to partially break down cell walls and concentrate flavors before adding the topping, preventing undercooked fruit.timing375°F for 15 minutes
- ✓Use cold butter cubes in your topping instead of melted butter, then work it in just until pea-sized pieces remain - this creates steam pockets that yield a flakier, more biscuit-like texture.technique
Share this recipe