Marry This Apple Cobbler Recipe is a warm and cozy dessert, which is made with Honeycrisp apples and maple syrup. It’s the ultimate fall dessert, ready in about an hour and a half.
Jump to RecipeApple Cobbler Recipe Ingredients
For the Fruit:
- 3 lb. apples, such as honeycrisp, Braeburn, fuji, or Cortlandt
- 3/4 cup light brown sugar
- 1/3 cup all-purpose flour
- 1/4 cup maple syrup
- 2 tsp. lemon zest, plus 1 tbsp. lemon juice
- 1/2 tsp. kosher salt
For the Biscuits:
- 2 1/3 cups all-purpose flour
- 1/4 cup light brown sugar
- 2 1/4 tsp. baking powder
- 2 tsp. apple pie spice
- 3/4 tsp. kosher salt
- 10 Tbsp. unsalted butter, cold and cut into 1/2-inch pieces
- 1 cup whole milk
- 1 Tbsp. turbinado sugar
- Salted caramel ice cream, for serving
How To Make Apple Cobbler
- Prep Oven and Make Filling: Preheat your oven to 375°F. Peel, core, and slice the apples into about 1/2-inch thick wedges. In a large bowl, toss the apple slices with the brown sugar, flour, maple syrup, lemon zest, lemon juice, and salt until evenly coated.
- Make the Biscuit Topping: In a separate medium bowl, whisk together the flour, brown sugar, baking powder, apple pie spice, and salt. Add the cold, cubed butter and use a pastry blender or your fingertips to cut it into the flour mixture until it resembles coarse crumbs with some pea-sized clumps.
- Assemble the Cobbler: Pour the apple mixture into a 9×13-inch baking dish. Pour the milk into the flour mixture and stir with a fork until just combined. Use a large spoon or an ice cream scoop to drop portions of the biscuit dough over the surface of the apples. Sprinkle the top of the biscuits with turbinado sugar.
- Bake Until Golden: Bake for 45 to 55 minutes, until the biscuit topping is golden brown and the apple filling is bubbly and thickened. Let the cobbler rest for about 10-15 minutes before serving. Serve warm with a scoop of salted caramel ice cream.
Recipe Tips
- What are the best apples for cobbler? The best apples are firm, crisp varieties that hold their shape during baking and offer a balance of sweet and tart flavors. Honeycrisp, Braeburn, Fuji, and Granny Smith are all excellent choices.
- How to get a fluffy biscuit topping? The secret is to use very cold butter and not to overwork the dough. Mix the milk in with a fork only until the flour is just moistened. Overmixing will develop the gluten and make the biscuits tough instead of light and fluffy.
- Can I make this ahead of time? This dessert is best served warm from the oven. However, you can prepare the apple filling and the dry mix for the biscuits ahead of time. Store them separately, and when you’re ready, just add the milk to the biscuit mix, assemble, and bake.
- My filling is too runny, what happened? The flour in the apple filling is the thickener. Make sure the cobbler bakes long enough for the filling to be actively bubbling. This indicates the flour has been activated and the sauce is thickening. Also, letting the cobbler rest for 10-15 minutes after baking allows the filling to set up further.
What To Serve With Apple Cobbler
While the recipe suggests salted caramel ice cream, this classic dessert is also wonderful with:
- A scoop of classic vanilla bean ice cream
- A dollop of fresh, unsweetened whipped cream
- A drizzle of heavy cream
- A sharp cheddar cheese slice on the side, for a traditional touch
How To Store Apple Cobbler
- Refrigerate: Let the cobbler cool completely, then cover it and store it in the refrigerator for up to 4 days.
- Reheating: Reheat individual portions in the microwave or place the entire dish back in a 350°F (175°C) oven for 15-20 minutes to warm through and re-crisp the topping.
Apple Cobbler Nutrition Facts
- Calories: 450-550 kcal
- Fat: 20g
- Carbohydrates: 65g
- Protein: 5g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
A cobbler has a soft, biscuit-like topping dropped in dollops over the fruit. A crisp has a crunchy topping that includes oats. A crumble has a streusel-like topping, usually made of flour, sugar, and butter, that is more crumbly and sandy in texture.
Yes! This recipe is very versatile. It would be delicious with peaches in the summer or a mix of berries. You may need to adjust the sugar depending on the sweetness of the fruit.
To make this gluten-free, you can substitute the all-purpose flour in both the filling and the biscuit topping with a good-quality measure-for-measure gluten-free flour blend.
Try More Recipes:
Apple Cobbler Recipe
Course: DessertCuisine: AmericanDifficulty: Easy8
servings20
minutes55
minutes550
kcalA warm and bubbly apple filling spiced with cinnamon, baked under a blanket of soft, fluffy drop biscuits with a crunchy sugar topping.
Ingredients
Fruit: 3 lb. firm apples, 3/4 cup light brown sugar, 1/3 cup all-purpose flour, 1/4 cup maple syrup, 2 tsp. lemon zest & 1 tbsp. lemon juice, 1/2 tsp. kosher salt.
Biscuits: 2 1/3 cups all-purpose flour, 1/4 cup light brown sugar, 2 1/4 tsp. baking powder, 2 tsp. apple pie spice, 3/4 tsp. kosher salt, 10 Tbsp. cold unsalted butter, 1 cup whole milk, 1 Tbsp. turbinado sugar.
Directions
- Preheat oven to 375°F. Toss all the fruit filling ingredients together in a large bowl.
- Make the biscuit topping by cutting the cold butter into the dry ingredients until it resembles coarse crumbs.
- Stir the milk into the biscuit mix until just combined.
- Pour the apple filling into a baking dish. Drop spoonfuls of the biscuit dough on top.
- Sprinkle with turbinado sugar.
- Bake for 45-55 minutes until the biscuits are golden and the filling is bubbly.
- Let rest for 10-15 minutes before serving.
Notes
- Using very cold butter is key to a light and fluffy biscuit topping.
- Do not overmix the biscuit dough; stir only until the dry ingredients are just moistened.
- Letting the cobbler rest after baking is important as it allows the fruit filling to set up.
- This dessert is best served warm with a scoop of your favorite ice cream.
