Apple Cobbler Recipe
Tender spiced apples baked under a golden buttery topping. This classic comfort dessert is easy to make and perfect for fall gatherings.
Equipment
- 9x13-inch baking dish
- Mixing bowls
- Measuring cups and spoons
Ingredients
- 8 cups sliced apples peeled and cored, about 6-7 medium apples
- 2/3 cup granulated sugar for filling
- 1/3 cup packed light brown sugar for filling
- 1/4 cup all-purpose flour for filling
- 1 teaspoon ground cinnamon for filling
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt for filling
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour for topping
- 1 1/2 cups granulated sugar for topping
- 2 large eggs beaten
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon for topping
- 3/4 teaspoon salt for topping
- 2/3 cup unsalted butter melted
Instructions
- Preheat oven to 350°F and grease a 9x13 inch baking dish.
- Toss sliced apples with granulated sugar, brown sugar, 1/4 cup flour, 1 teaspoon cinnamon, nutmeg, 1/4 teaspoon salt, lemon juice, and vanilla in a large bowl until well coated.
- Spread apple mixture evenly in the prepared baking dish.
- Combine topping ingredients: In a separate bowl, mix 2 cups flour, 1 1/2 cups sugar, baking powder, 1 teaspoon cinnamon, and 3/4 teaspoon salt.
- Stir in beaten eggs until mixture is crumbly, then drizzle in melted butter and mix until just combined.
- Sprinkle topping evenly over apples. Some clumps are fine and will create golden peaks.
- Bake for 45-55 minutes until topping is golden brown and filling is bubbling around edges.
- Rest for 10 minutes before serving to allow filling to thicken slightly.
Notes
- Slice apples evenly at 1/4 inch thickness for uniform cooking
- Use a mix of apple varieties like Granny Smith and Honeycrisp for balanced flavor
- For canned apples, drain well and reduce sugar by 2-3 tablespoons
- Cover loosely with foil if topping browns too quickly
- Store covered in refrigerator up to 4 days or freeze up to 3 months