Description

Apple Cobbler offers the delightful flavor of apple pie with a tender, flaky biscuit-like topping instead of the traditional pastry crust, making it an easier and quicker dessert to prepare. Featuring a mix of tart baking apples spiced with apple pie seasoning and topped with a golden cobblestone-textured biscuit crust, this recipe is perfect for cozy gatherings and pairs wonderfully with vanilla ice cream.

Ingredients

Apple Filling

8 cups prepared apple slices from crisp, tart baking apples (such as Honeycrisp or Haralson), peeled, cored, and sliced 1/4″ thick
2 tablespoons freshly squeezed lemon juice
⅓ cup granulated sugar
2 tablespoons all-purpose flour
1 tablespoon Apple Pie Spice
2 tablespoons unsalted butter, melted

Cobbler Topping

2 cups all-purpose flour
1 cup granulated sugar, plus 1 tablespoon for sprinkling
2 teaspoons baking powder
½ teaspoon Apple Pie Spice
½ teaspoon Morton kosher salt
¾ cup cold unsalted butter, cut into ½” cubes
⅓ cup hot water (very hot but not boiling)
1 tablespoon pure vanilla extract

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly spray a 9″ x 13″ baking pan with nonstick spray and set aside to ensure easy removal of the cobbler after baking.
Prepare Apple Filling: In a large mixing bowl, place the sliced apples. Pour the freshly squeezed lemon juice evenly over them and gently fold to coat all pieces. Sprinkle granulated sugar, flour, and apple pie spice evenly over the apples and fold a few times to mix. Transfer this apple mixture, including any juices, to the prepared baking pan and spread it into an even layer. Drizzle melted butter evenly over the apple layer to add richness and help with browning.
Make Cobbler Topping: In another large bowl, whisk together the flour, 1 cup sugar, baking powder, apple pie spice, and kosher salt. Add the cold, cubed butter and use a rigid pastry cutter to cut the butter into the dry ingredients until the mixture resembles pea-sized crumbs. Pour hot water into a liquid measuring cup and add vanilla extract; drizzle this mixture over the flour and butter crumbs. Quickly fold with a wooden spoon until just combined, ensuring the mixture remains shaggy with visible lumps of butter for a flaky texture—it should look moist and clumpy but not smooth.
Assemble Cobbler: Dollop the cobbler topping over the apple filling evenly, leaving about ½” to 1″ of filling exposed around the edges. Avoid pressing or spreading the topping; the rough, uneven cobblestone appearance is key to its rustic charm. Sprinkle the reserved tablespoon of sugar over the cobbler topping for a sweet, crunchy finish.
Bake: Place the baking pan in the preheated oven and bake for approximately 50 minutes, until the filling is glossy, bubbly around the edges, and lightly thickened, and the cobbler topping has turned a golden brown.
Cool and Serve: Remove the cobbler from the oven and transfer to a cooling rack. Let it rest for at least 15 minutes to allow the filling to set. Serve warm with scoops of vanilla ice cream for a classic dessert experience.

Notes

Apple slices: Use crisp, tart apples that hold shape well when baked, like Honeycrisp or Haralson. Peel, core, quarter, and slice each quarter into ¼” thick slices. Larger Honeycrisp apples require about 3 apples to make 8 cups of sliced apples.
Do not slice apples thinner than ¼”, as thinner slices may break down during baking, resulting in a mushy texture.
Apple Pie Spice: This blend typically includes cinnamon, nutmeg, allspice, and cloves. Adjust to taste or substitute with your preferred pumpkin pie spice if unavailable.
The rough, cobblestone appearance of the topping is intentional; avoid overmixing or smoothing the dough to keep the flaky texture.
For enhanced flavor, serve warm with vanilla ice cream or whipped cream.

Prep Time: 25 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American