Classic Apple Cobbler

This apple cobbler is made with tender cinnamon-spiced apples and a topping that tastes like a cross between a biscuit and a snickerdoodle cookie. It’s apple season and the perfect time to make this cozy dessert. Warm fruit, cinnamon topping, and a scoop of vanilla ice cream. Does it get any better?! I like to bake with apples that have a balance of sweet and tart flavors. My favorites are Honeycrisp, Pink Lady, or Fuji. You can even use a combination of different apples. Peel the apples and slice them thin. Make sure the apple slices are similar in size for even baking. Bake the cobbler covered with foil for the first half of bake time, then remove the foil for the remaining bake time. This ensures the apples soften without the topping burning. You should enjoy this delicious Classic Apple Cobbler warm, with a dollop of cold vanilla ice cream, and a swirl of caramel.

Ingredients
Filling:
5 generous cups sliced peeled apples (see note)
¼ cup apple juice or apple cider
1-3 tablespoons granulated sugar, based on how sweet you want the filling
1 tablespoon all purpose flour
¾ teaspoon ground cinnamon
Topping:
⅔ cup granulated sugar
¾ cup all purpose flour
1 teaspoon baking powder
¼ teaspoon salt
¾ teaspoon ground cinnamon
6 tablespoons unsalted butter, melted
½ teaspoon pure vanilla extract
vanilla ice cream or whipped cream, for serving

Instructions:
Filling: Preheat oven to 350°F. Grease an 8×8 baking dish. In a large bowl, combine all filling ingredients. Note: apples should be sliced ¼ inch thick or smaller (this is important so that they soften during bake time). Stir until well combined. Pour the apple mixture into the prepared baking dish (along with all the juices) and arrange into an even layer.
Topping: In a medium bowl stir together sugar, flour, baking powder, salt, and cinnamon. Stir in melted butter and vanilla (I use a rubber spatula). It will be thick, similar to sugar cookie dough. Take pieces of the topping and press them into flat irregular-shaped pieces, placing the pieces on top of the apples. Lightly spray a piece of foil with nonstick spray and place the foil over the cobbler. Bake, covered, for 25 minutes. Remove the foil and bake for an additional 25-35 minutes, until the apples are tender and the topping is light golden brown. Place on a wire rack to cool for 15 minutes. Serve warm with vanilla ice cream.

Notes:
Apples: I like to bake with apples that have a balance of sweet and tart flavors. My favorites are: Honeycrisp, Pink Lady, or Fuji (or a combination). You will need about 1-½ to 2 pounds of whole apples. Approximately 1 pound and 4 ounces once they have been peeled, cored, and sliced. Slice apples ¼-inch thick or smaller (this is important so that they soften during bake time).
Topping: If you prefer your cobbler a little heavier on the topping, use the following measurements for the topping portion of the recipe. Preparation and bake time will be about the same.
¾ cup granulated sugar
1 cup all purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
8 tablespoons unsalted butter, melted
Serving: Allow the cobbler to cool on a wire rack for about 15 minutes. The juices will thicken up a bit as it cools. Serve warm with vanilla ice cream.

Please follow & like us: