Apple Cobbler

PIn it

Introduction

This apple cobbler comes together in under an hour with simple pantry ingredients—sliced apples simmered until tender, topped with a drop-biscuit topping that bakes into golden, tender mounds. It’s a straightforward weeknight dessert that feeds eight and requires no special equipment beyond a saucepan and a baking dish.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 8

Ingredients

Filling

• 6 cups sliced, peeled, and cored baking apples
• ⅔ cup white granulated sugar
• 6 Tbsp water (divided into 4 and 2)
• 1 Tbsp cornstarch

Topping

• 1 cup all-purpose flour
• 2 Tbsp white granulated sugar
• 1 ½ tsp baking powder
• ¼ cup butter
• 1 egg
• ¼ cup milk

Instructions

Filling

1. Stir together apples, ⅔ cup sugar and 4 Tbsp water in a large saucepan. Simmer, covered for 5 minutes or until fruit is tender.
2. Add 2 Tbsp water and 1 Tbsp cornstarch. Cook, stirring, until thick and bubbly.

Topping

1. In a medium bowl stir together flour, 2 Tbsp sugar, and baking powder.
2. Cut in butter until mixture resembles large crumbs. Set aside.
3. In a small bowl stir together the egg and milk. Add to flour mixture, just to moisten.

Assembly

1. Transfer filling to 2-quart square baking dish.
2. Using a large spoon, drop topping into small mounds on top of the filling.
3. Bake for 20-25 minutes in a 400 °F (205 °C) oven.

Variations

• Different apples: Use Granny Smith for tartness, Honeycrisp for sweetness, or a mix of both. The filling flavor shifts but the cooking time stays the same.
• Spiced topping: Stir ½ tsp cinnamon and ¼ tsp nutmeg into the dry ingredients before cutting in butter for warmth that complements the apple filling.
• Reduced sugar: Cut the filling sugar to ½ cup if your apples are very sweet or you prefer less sugar overall; the filling will be less thick but still set.
• Oat topping: Replace ¼ cup of the flour with rolled oats for a heartier texture and subtle nuttiness.
• Larger batch: Double the recipe and bake in a 9×13-inch dish; increase baking time to 30-35 minutes until the topping is deep golden.

Tips for Success

• Don’t skip the cornstarch step: Once the apples are tender, the cornstarch-water mixture thickens the filling so it sets properly when cooled. Stir constantly to avoid lumps.
• Keep the topping moist, not wet: When you add the egg-milk mixture to the dry ingredients, stop stirring as soon as everything is barely moistened. Overmixing makes the topping tough.
• Watch for golden color: The topping is done when the mounds are deep golden brown on top, not pale. If it’s browning too fast, tent with foil and lower the oven by 25 °F.
• Let it cool slightly before serving: The filling sets as it cools, so wait 10-15 minutes. Serving it warm but not scalding improves texture and prevents the filling from running.
• Measure apples by volume, not weight: Six cups of peeled, sliced apples is roughly 6-7 medium apples, depending on size. If you’re much over or under, adjust the sugar slightly.

Storage and Reheating

FAQ

Can I assemble this cobbler ahead of time?

What type of baking apples work best?

Granny Smith, Braeburn, and Jonagold hold their shape well during cooking. Avoid Red Delicious or Gala, which break down into mush.

Can I use a cast iron skillet instead of a baking dish?

Yes. A 10-inch cast iron skillet holds roughly the same volume as a 2-quart square baking dish. Baking time may be 2-3 minutes shorter because cast iron conducts heat more efficiently.

Why is my filling too thin or too runny?

The cornstarch mixture wasn’t cooked long enough to thicken fully. Return the filling to the stove and simmer while stirring for another 1-2 minutes until it visibly bubbles and coats the back of a spoon.