Apple Cobbler

5 from 1 vote

This Apple Cobbler features crisp, caramelized apples topped with a buttery, cookie-like crumble. It’s a delicious and comforting classic!

Prep Time30

Cook Time55

Total Time1 25

Course: Dessert, Snack

Cuisine: American, Vegetarian

Keyword: apple cobbler, apple cobbler recipe, easy apple cobbler

Servings:

Author: Chelsea Lords

Cost: $12.10

Equipment

9 x 13-inch dish ceramic or glass

Ingredients

Apple Filling

7 to 8 Honeycrisp and Granny Smith apples 3 pounds, see note 1
2 tablespoons cornstarch
1-1/2 tablespoons lemon juice
1/2 cup light brown sugar firmly packed
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/8 teaspoon salt

Crumble Topping

8 tablespoons unsalted butter melted and cooled to room temperature
1 cup + 2 tablespoons flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup light brown sugar firmly packed
1 teaspoon vanilla optional
1/4 teaspoon cinnamon optional

Optional Crunchy Topping

2 tablespoons cane sugar granulated sugar also works ok; less crunchy
1/2 teaspoon ground cinnamon

US - Metric

Instructions

Preheat oven to 350°F. Lightly grease a 9 x 13-inch ceramic or glass baking dish. Avoid using a metal pan—it can give the fruit a metallic taste.
Peel and cut apples into 1/2-inch cubes. In a large pot, toss cubed apples with cornstarch. Add remaining filling ingredients and cook over medium heat for 5 minutes, stirring consistently, until apples soften slightly but hold shape. Transfer apples to the greased dish and bake for 10 minutes.
Combine room-temperature melted butter with crumble ingredients, stirring until the mixture forms crumbles. If too wet, add 2–3 tablespoons flour, then sprinkle mixture evenly over the apple filling without pressing down.
Optionally, in a separate bowl, mix crunchy topping ingredients. Sprinkle this mixture evenly over the crumble layer.
Bake for an additional 45–50 minutes or until the top is golden brown and sides bubble.
Remove from oven and let sit for 20–30 minutes to thicken. Serve warm, paired with fresh whipped cream or vanilla bean ice cream.

Notes

Note 1: I recommend an equal mix of Granny Smith and Honeycrisp apples. Weigh before peeling to get 3 pounds total. Once peeled and cubed, there should be 8 cups. This is about 7–8 apples.

Storage: For best results, enjoy Apple Cobbler fresh. To store leftovers, cover with plastic wrap or foil and refrigerate for up to 5 days. To freeze, use freezer-safe containers and store for up to 3 months.

Nutrition