Making the Perfect Apple Cobbler

The perfect apple cobbler with a juicy and sweet filling similar to the filling of an apple pie…made with the perfect amounts of cinnamon and nutmeg, giving it a perfect flavor…a super fluffy and buttery cake-like biscuit topping…served warm with Blue Bell vanilla bean ice cream on top,,,and best of all perhaps, it is so very easy to make.

It’s a five step process…1. slice the apples…2. toss them with spices…3. layer them in a casserole dish…4. top them with a biscuit crust…5. bake.

So let’s talk about how to make an old-fashioned apple cobber that would make your grandma proud…one that will soon become a tried and true family favorite.

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Crisps vs Cobblers

But before we get started, let’s talk about the difference between a cobbler and a crisp.

Crisps usually typically have a crispy streusel-like topping—such as rolled oats, diced nuts, butter, and flour. Crisps are usually topped with a streusel like topping….whereas cobblers are topped with more of a cake-like or biscuit-like batter.

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The Apples

You can use any baking apple varietyyou would like or use a combination of different apples.

Golden Delicious…Golden Delicious apples are a good option for several reasons…they have a medium sweetness, meaning that your cobbler will not end up way too sweet cobbler…have more of an “apple” flavor than many other apples..bake up perfectly tender…are a juicy variety…which means that they will give your cobbler a great juicy base.

Granny Smith…these are are tart and pair well with the sweet topping.

Other great options include Gala, Honeycrisp, and Pink Lady.

Combinations…Using a combination of different apple varieties—such as gala apples together with honeycrisps—will add some depth to your cobbler.

You will need three pounds of apples…which translates to about five or six.

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Filling Ingredients

1-1/2 Tbsp lemon juice
1/3C brown sugar
2tsp cornstarch
1tsp cinnamon
1/2C apple juice
1/4C butter
2tsp vanilla extract
1tsp ginger
1/2tsp nutmeg

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Making the Apple Filling

Preheat the oven to 350°F. Lightly butter the bottom of a 2-quart casserole dish.

Lightly spray a 9×13 baking dish with non-stick cooking spray.

First core and slice your apples. Whether or not you peel the apples is your choice.

The apples will cook enough while cobbler is baking that there is no reason to precook them before baking.

Toss the slices with the sugar, cinnamon, nutmeg, lemon zest, lemon juice, and vanilla until evenly coated.

Spread them evenly in the bottom of the prepared pan.

Toss with lemon juice.

Set aside.

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Topping Ingredients

1C flour
1/2C sugar
2tsp baking powder
1/2tsp cinnamon
1/4tsp salt
2Tbsp butter
1/2C milk
1 tsp vanilla

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Making the Topping

Mix the dry ingredients together.

Make a well in the center of the dry ingredients.

Now stir in the liquid ingredients—the lk and melted butter, just until combined.

Fold mixture with a rubber spatula just until combined. Do not over-mix though. The topping should still be lumpy and should resemble thick cake batter.

Dollop about twelve spoonfuls of mixture across apple layer. Don’t bother spreading it out. The topping will spread as the cobbler bakes.

Pour evenly on top of the apple filling. It’s okay if some of the filling is peaking through or the filling is not totally perfect.

Sprinkle finished dish lightly with cinnamon.

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Baking the Cobbler

Bake the cobbler in the preheated oven for about forty minutes…until the apples are soft and the top is golden brown.

Allow the cobbler to cool for about ten minutes.

Serve warm, with a great big scoop of ice cream.

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Reheating Leftovers

Although the cobbler is best served as soon as it finishes baking and is still hot, any leftovers…(yeah, at my house there will be no leftovers) will keep for up to three days if tightly covered and stuck into your fridge.

If you do refrigerate the cobber, warm it in the oven at 350°F for 15 minutes or microwave for about thirty seconds or microwave before serving because the topping will become soft while it is your refrigerator….Not only that, who wants to eat cold cobbler?!

You can also freeze the baked cobbler for up to three months. Whenever you are ready to cook it, first thaw in the refrigerator overnight and then warm in the oven before serving.

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The Apples

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Topping Ingredients

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