From our kitchen to yours!

Apple Cobbler

A warm, comforting dessert that features tender, cinnamon-spiced apples topped with a golden, buttery biscuit or cake-like crust.

Ingredients:

For the Filling:

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4 tab le spoons (5 7 g) unsalted butter

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6 large apples, peeled, cored, and cut into ½-inch (1.5 cm) pieces

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Grated zest and juice of 1 lemon

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½ cup (118 ml) apple cider

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¼ cup (50 g) packed light brown sugar

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1 teaspoon ground cinnamon

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¼ teaspoon freshly grated nutmeg

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¼ teaspoon ground allspice

For the Topping:

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1 cup (125 g) unbleached all-purpose flour

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1 teaspoon (4 g) baking powder, preferably aluminum-free

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½ teaspoon fine sea salt

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¾ cup ( 150 g) granulated sugar

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8 tablespoons (1 stick/113 g) unsalted butter, melted

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1 teaspoon pure vanilla extract

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1 tablespoon Cinnamon Sugar*

*For the Cinnamon Sugar:

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1 cup (200 g) granulated sugar

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1 cup (200 g) turbinado sugar

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3 tablespoons ground cinnamon

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2 cinnamon sticks

In a 1-quart Mason jar, combine both sugars and the ground cinnamon. Close the jar and give it a good shake to combine. Bury the cinnamon sticks in the sugar.

Step 1: Preheat the oven to 350°F

Butter a 9-by-13-inch (23 by 33 cm) baking dish.
To make the filling: In a large saucepan, melt the butter over medium heat. Add the apples, lemon zest and juice, apple cider, brown sugar, cinnamon, nutmeg, and allspice and cook until the apples are coated in spices and slightly softened, 5 to 8 minutes. Pour the filling into the prepared baking dish and set aside.

Step 2: Make the topping

In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, combine the sugar, butter, and vanilla and stir to mix. Add the flour mixture, stirring with a rubber spatula until the mixture resembles a soft cookie dough.
Place big dollops of dough all over the top of the apples. Sprinkle the dough with the cinnamon sugar.

Step 3: Bake

Put the cobbler on a parchment-lined baking sheet. Bake until the topping is golden and the juices are bubbling, 35 to 40 minutes.

Notes:

Serve the cobbler hot, warm, or at room temperature.

The cobbler is best eaten the same day it’s made, but leftovers can be covered and stored in the refrigerator for up to 3 days.

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