As fall sets in, there’s no dessert quite as comforting as warm apple cobbler, recipe courtesy of Once Upon a Chef, especially when topped with a scoop of vanilla ice cream. Making it is as simple as can be: start with fresh sliced apples, toss them in sugar, cinnamon, and a bit of flour, then top them with generous spoonfuls of biscuit batter. After 45 minutes in the oven, you’re rewarded with apples bubbling beneath a golden crust. Some liken this top layer to a cobbled stone path, though others believe the name “cobbler” refers to “cobble up,” suggesting the dessert is quick and easy to whip up. For the best results in baked apple desserts, choose a mix of tart and sweet apples for the best flavor. Additionally, use apples that are suited for baking, such as Granny Smith, Honey Crisp, Gala, Jonagold, Jonathan, and Golden Delicious, to name just a few. They hold their shape when baked, ensuring you won’t end up with applesauce.
Servings: 6 to 8
Prep Time: 30 minutes, Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Ingredients
For the apple filling
- 5 large baking apples (about 2½ lbs), peeled and sliced ¼-inch thick (see note)
- ⅓ cup granulated sugar
- ⅓ cup (packed) dark brown sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 2 tablespoons butter, cut into small pieces, plus more for greasing the pan
For the biscuit topping
- 1½ cups all-purpose flour, spooned into measuring cup and leveled-off
- 7 tablespoons granulated sugar, divided
- 1¾ teaspoons baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon salt
- 1 stick (½ cup) cold unsalted butter, cut into small chunks
- 1 cup buttermilk (see note)
For serving (optional)
Vanilla ice cream or sweetened whipped cream
Instructions
- Heat oven to 375°F and set an oven rack in the middle position. Grease an 8-inch square or 2-quart baking dish with butter.
- Make the Apple Filling: In a large bowl, combine the apples, granulated sugar, brown sugar, flour, and cinnamon. Toss until the apples are evenly coated. Transfer the mixture to the prepared baking dish and pat into an even layer. Dot with the 2 tablespoons butter.
- Make the Biscuit Topping: In a medium bowl, whisk together the flour, 6 tablespoons of the sugar, baking powder, baking soda, and salt. Add the cold butter and smoosh with your fingers (or cut in with a pastry cutter) until the mixture resembles coarse crumbs with pea-sized clumps of butter within. Add the buttermilk and stir until just combined and evenly moistened. It will look lumpy; that’s good. Do not overmix.
- Using a large spoon, dollop 8 to 10 spoonfuls of the biscuit batter over the apples, allowing the filling to show through in spots (most of the filling will be covered). Sprinkle the remaining tablespoon of sugar over the batter.
- Bake until the fruit is bubbling and the top is golden, about 45 minutes (keep an eye on it during the last 10 minutes; if it looks like it’s getting too brown, cover it loosely with aluminum foil). Let the cobbler cool for 15 to 20 minutes, then serve with vanilla ice cream, if desired.
Make-ahead instructions:
The cobbler can be made one day ahead and kept, covered with foil, at room temperature. Reheat, covered with foil, in a 300°F oven for 25 minutes, then remove the foil and continue reheating for 15 to 20 minutes more, or until warmed through.
Flavor note:
For the best flavor, use a combination of tart and sweet baking apples, such as Granny Smith, Honey Crisp, Gala, Jonagold, Jonathan, and Golden Delicious. (Don’t use all tart or all sweet, or the flavor won’t be balanced. I typically use 2 Granny Smiths, 2 Golden Delicious, and 1 Honeycrisp.
recipe photos courtesy of Once Upon a Chef.
