Easy Homemade Apple Cobbler

Homemade apple cobbler that's easy to make and tastes heavenly served warm with vanilla ice cream and caramel sauce.

5 from 1 vote

Yield: 4 Servings (serves about 4)

Prep: 25

Cook: 52

Total: 1 17

7 cups cut apples about 6 medium size baking apples such as (not limited to) Braeburn, Honey Crisp, Jonagold, Granny Smith, Cortland
1-1/2 whole fresh lemons, juiced
1/4 cup brown sugar (packed)
1/4 cup granulated sugar
1-1/2 teaspoons ground cinnamon
1/4 teaspoon salt
2 tablespoons all-purpose flour
3 tablespoons chilled butter cut into small cubes

Oval Baking Dish (14.5" x 10" x 2.3"H) Or a 3-quart rectangular baking dish with similar dimensions
Large cookie sheet with sides or large pizza pan to go under the baking dish in the oven

Brush softened or melted butter on the bottom and sides inside of the baking dish. Set aside.

Sugar and Cinnamon Mixture - In a medium size bowl add brown sugar, granulated sugar, flour, ground cinnamon and salt. Whisk together. Set aside.
For the Apples - Peel the apples. Cut the flesh off of the core in large pieces (discard the core).
Cut the large pieces of apple into even slices that are about 1/4-inch thick.
In a medium size bowl, add the cut apples and fresh lemon juice. Stir together to coat the apples with lemon juice.
To the bowl of cut apples, add the sugar and cinnamon mixture.
Stir together until the apples are coated with the sugar and cinnamon mixture. Set aside.

In a medium size bowl add flour, granulated sugar, baking powder and salt. Stir together.
To the flour mixture add milk. Stir together until incorporated.
Add small cubes of chilled butter. Stir together.
The batter will have a consistency that’s somewhat thin and there will be some “lumps” from the cubed butter.
Set aside for a moment.

To the greased baking dish add the apple filling. Spread the apple filling out evenly.
Make sure the apple filling doesn’t go all the way to the top of the dish.
It should be about a 1/2-inch from the top of the baking dish to allow room for the topping to rise.
On top of the apple filling, spread the topping out evenly.
Leave some areas of fruit without batter (this helps prevent “steam” from making the batter soggy).
Sprinkle white sanding sugar evenly on the topping.

For the Baking Sheet or Pizza Pan - On the rack in the oven under where the cobbler will set, place a large pizza or sheet pan (large enough to catch drippings) (just in case some of the filling may bubble over the edge of the baking dish while in the oven).
Bake the cobbler in a preheated oven (at 350 F.) until the crust is golden brown on top and the filling is bubbling (about 52 minutes).
After baking, the cobbler may slightly "shrink" in the baking dish.

It's best if "baking" apples are used in this recipe. Baking apples include (but aren't limited to): Braeburn, Honey Crisp, Jonagold, Granny Smith and Cortland
If using only tart apples such as Granny Smith, an option is to add a little more sugar to the recipe (unless you prefer a tart flavor)
If using only very sweet apples such as Honeycrisp, an option is to slightly reduce the amount of sugar in this recipe (unless you prefer a sweet flavor)
Make sure the apple filling doesn’t go all the way to the top of the baking dish. It should be about a 1/2-inch from the top of the baking dish to allow room for the topping to rise.
When adding the topping on the apple filling leave some areas of the apples without batter (this helps prevent “steam” from making the batter soggy).
After baking, the cobbler may slightly "shrink" in the baking dish.

Course: Dessert

Cuisine: American

Keyword: Apple Cobbler, Apple Pie, Apples, Cobbler, Pie