Go Back
+ servings
Print Recipe
5 from 1 vote

Apple Cobbler

Recipe from Two Peas and Their Pod

Apple Cobbler made with fresh apples, fall spices, and a simple brown butter cake-like topping. This is hands down the BEST apple cobbler recipe out there! Serve with vanilla ice cream and a drizzle of salted caramel sauce.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Servings: 12
Calories: 254kcal

Ingredients

For the apple filing:

  • 6 medium apples, peeled and cut into 1/4-inch slices (about 2 1/2 pounds)*
  • 1/3 cup brown sugar, packed
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons ground cinnamon
  • Pinch of cloves
  • Pinch of ground nutmeg

For the cobbler topping:

  • 8 tablespoons butter, cut into tablespoon pieces
  • 1 1/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 3/4 cup whole milk
  • 1/2 teaspoon vanilla extract

For the cinnamon sugar topping:

  • 1 1/2 tablespoons turbinado sugar
  • 1/8 teaspoon ground cinnamon

Instructions

  • Preheat the oven to 375 degrees F. Grease a 9×13-inch pan with nonstick cooking spray and set aside.
  • In a large bowl, combine the apple slices, brown sugar, lemon juice, cornstarch, vanilla, cinnamon, cloves, and nutmeg. Stir until the apples are well coated.
  • Pour the mixture evenly into the prepared pan and set aside while you make the topping.
  • Place the butter in a small skillet and melt over medium heat, stirring often, until it foams, smells nutty, and browns. This will take about 5 minutes. Scrape the browned butter into a small bowl and let cool to room temperature. You can put it in the refrigerator for 10 minutes while you prepare the topping.
  • In a large bowl, whisk together the flour, sugar, baking powder, and salt. Stir in the milk, vanilla, and browned butter. Mix until combined.
  • Pour the topping over the apples in the pan. Spread with a spatula until apples are mostly covered, it is ok if some are peaking out.
  • In a small bowl, stir together the turbinado sugar and cinnamon. Sprinkle over the cobbler topping.
  • Transfer the pan to the oven and bake for 35 to 45 minutes or the filling is bubbling, and the top is golden brown and set.
  • Remove from the oven and let cool for 10 minutes before serving. Serve warm with vanilla ice cream and salted caramel sauce, if desired.

Notes

I use a mix of Granny Smith and Honey Crisp apples. Braeburn, Fuji, and Gala are also good options.
Store cooled cobbler covered in the refrigerator for up to 4 days. Reheat in the microwave or oven.

Nutrition

Calories: 254kcal | Carbohydrates: 45g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 174mg | Potassium: 213mg | Fiber: 3g | Sugar: 30g | Vitamin A: 308IU | Vitamin C: 5mg | Calcium: 64mg | Iron: 1mg