We can’t get enough of cobbler recipes at our house. We enjoy peach cobbler and blueberry cobbler all year round, but when apple season comes, it’s either homemade apple crisp, apple cobbler, or fresh apple cake; on repeat!
Apple Cobbler
Many apple cobbler recipes are made with a biscuit like topping, I wanted the same old-fashioned cake-like topping that I use in my other recipes! It has a slight crisp on the top and is soft in the center, and pairs so well with the sauce and tender apples in this recipe.
How’s Apple Cobbler different from Apple Crisp?
There is a difference between apple crisp and apple cobbler. Just like its name, apple crisp has a crispy crumble topping made with oats. The topping for this apple cobbler is a smooth batter that is poured on top of the apple filling and bakes more cake-like.
Which apples are best for baking?
Any baking apple will work great! I tend to prefer Granny Smith apples but I also like Gala apples, Honeycrisp, Golden Delicious, or any other tart apple.
To peel or not to peel?
Yes, I like to peel the apples for apple cobbler! The skin doesn’t break down during baking and can make for a tougher texture. (But you can leave the skin on if you want, and chop the apples into smaller cubes!) I use my Johnny Apple Peeler for this part because it does the work for me. It PEELS, CORES and SLICES the apple all at once!
4 steps to easy Apple Cobbler:
Make the Apple Filling: Stir together water, brown sugar, cornstarch, lemon juice, vanilla, cinnamon, nutmeg, and salt in a large saucepan. Stir in apples. Cook over medium heat for 3-5 minutes. Make the batter: In a large bowl mix together the flour, sugar, baking powder, and salt. Stir in the milk and melted butter, just until combined.
Pour into dish. Add apple mixture to your pan and pour the batter evenly on top. Sprinkle it lightly with cinnamon and it’s ready to bake! Bake: at 350 degrees for about 38-40 minutes. Serve warm, with a scoop of ice cream, if desired.
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