This apple cobbler is just about the most comforting, delicious dessert you can whip up once summer is over and fall is in full swing. After all, just because peaches are out of season doesn’t mean cobblers are out of season.
Packed with tart apples, brown sugar, and a host of warm spices, this easy fall-inspired apple cobbler is going to become your new go-to dessert when the leaves are changing and the air turns a bit crisp outside.
And don’t get us started on the buttermilk biscuit topping. A crisp sugary exterior gives way to a soft, buttery interior that pairs perfectly with the warm apple filling.
Learn how to make apple cobbler, and don’t forget the vanilla ice cream! That’s a non-negotiable when it comes to cobblers.
Ingredients for Apple Cobbler
You’ll need two sets of ingredients for this apple cobbler: some for the apple filling and some for the toppings. Most are baking essentials, along with of course fresh apples.
Apple Filling:
- All-purpose flour: Flour provides some structure to the filling to keep it from getting too runny.
- Light brown sugar: Sweetens the filling. Light brown sugar provides a subtle caramelly aroma and flavor to the apple filling.
- Kosher salt: Balances the sweetness of the filling and enhances the flavors and spices.
- Ground cinnamon, nutmeg, and ginger: Provide warming spices to the filling. You can use dried versions of these ground spices, but you could also swap them for apple pie spice.
- Tart baking apples: Tart apples such as Granny Smith, Braeburn, or Honeycrisp balance the sweetness and cut the butteriness of the filling and cobbler topping with their tartness and acidity.
- Fresh lemon juice and zest: Brightens and cuts the flavor of the filling to heighten the flavors and keep it from being too syrupy sweet.
- Vanilla extract: Adds some depth and complexity to the filling flavor.
- Unsalted butter: Brings richness and some succulent flavor to the filling.
Molly Bolton
Cobbler Topping:
- All-purpose flour: Provides the base of the cobbler topping.
- Granulated sugar: Lightly sweetens the crumb of the cobbler topping.
Kosher salt: Enhances the flavors of the topping. - Baking powder and baking soda: Leavens the cobbler topping to give it some lightness and lift, and keeps it from sinking too much into the filling.
- Whole buttermilk: Thins and moistens the dough a bit for optimum scooping. It also acts with the baking powder and soda to slightly leaven the cobbler topping. If you do not have buttermilk, you can use whole milk to make your own (see below).
- Large egg: For a quick egg wash so the topping has a beautiful sheen to it.
- Vanilla ice cream: For serving.
Molly Bolton
How To Make Your Own Buttermilk
If you don’t have buttermilk on hand, you can make your own buttermilk substitute using whole milk. For this recipe, mix 3/4 cup whole milk with 2 teaspoons of white vinegar or lemon juice. Let the mixture sit for 10 to 15 minutes before using (we recommend keeping it in the fridge so it’s nice and cold when you’re ready to make the cobbler topping).
Our Tips For The Best Apple Cobbler
Apple cobbler is a forgiving dessert. If your apples are a little over ripe or not cut perfectly, it really won’t batter. But our Test Kitchen shares a few smart strategies to help you make this a better dessert:
- Slice wise: Slice your apples into thin 1/4″ slices. We like to slice our apples thin for a few reasons: First, it allows the apples to cook until tender in the oven, which means you don’t have to par-cook them beforehand on the stovetop. Second, thinly slicing the apples means you get more apple in each bite, making the cobbler reminiscent of a classic apple pie.
- Be picky: Opt for tart baking apples like Granny Smith, Braeburn, or Honeycrisp. Avoid overly sweet or mealy apples like Red Delicious, Gala, or Fuji. This recipe calls for 3 1/2 pounds of apples, which is about 6 large or 8 medium apples.
What Is a Cobbler?
Cobbler is a baked fruit dessert that consists of a fruit filling covered with either a batter or dough, such as a biscuit or dumpling. When poured or placed over the filling, the topping bakes into forms that resemble a “cobble” or “cobblestone” or smooth rounded rocks.
Editorial contributions by Catherine Jessee.
