Description
The best apple cobbler recipe with a soft and buttery topping paired with warm, spiced apples. Perfect for any occasion, especially as a comforting dessert with vanilla ice cream or salted caramel sauce.
Ingredients
Units
Scale
Apples
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- 2 Tablespoons (28g) unsalted butter
- 8 cups (about 1kg) peeled and sliced apples (1/4-inch slices; about 7 apples)
- 3 Tablespoons (37g) packed light or dark brown sugar
- 1 Tablespoon fresh squeezed lemon juice
- 1 Tablespoon all-purpose flour
- 1 and 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
Topping
- 6 Tablespoons (85g) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 1 cup (240ml) buttermilk
- 2 teaspoons pure vanilla extract
- 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Optional: 1 Tablespoon granulated sugar + 1/2 teaspoon cinnamon, for sprinkling
Instructions
- Preheat the oven: Preheat your oven to 350°F (177°C). Lightly grease a 9×13-inch baking pan, or any 3–4-quart baking dish, to prepare for baking.
- Pre-cook the apples: Melt 2 tablespoons of butter in a medium saucepan over medium heat. Add the peeled and sliced apples, brown sugar, lemon juice, flour, and spices. Stir and cook the mixture for about 5 minutes until the apples are coated and start to soften. Transfer the prepared apple filling to your greased baking pan.
- Prepare the topping: In a medium mixing bowl, whisk together the melted butter and granulated sugar until combined. Add in the buttermilk, vanilla, flour, baking powder, and salt. Mix until the batter is mostly smooth (some small lumps are okay). Pour this batter over the apple filling, spreading it evenly. For extra flavor, sprinkle cinnamon-sugar over the top and gently swirl it with a butter knife.
- Bake the cobbler: Place the pan on the center oven rack and bake for 48–55 minutes. The topping should be golden brown, and the apple filling should bubble around the edges. If the topping browns too quickly, cover it loosely with aluminum foil around the halfway mark. Once done, take it out of the oven, place it on a cooling rack, and cool for at least 5 minutes before serving.
- Serve and enjoy: Serve the cobbler warm, room temperature, or cold. It pairs wonderfully with vanilla ice cream and/or a drizzle of salted caramel sauce.
- Store leftovers: Cover tightly and store refrigerated for up to 5 days. To reheat, use a microwave or bake (covered) in a 300°F (149°C) oven for 20 minutes or until fully heated.
Notes
- Make Ahead Instructions: It’s not recommended to prepare and refrigerate the unbaked cobbler, as the batter thickens and the baking powder activates when mixed. Instead, cook the apple layer ahead, refrigerate for up to 2 days, and reheat to room temperature before adding the topping.
- Freezing Instructions: Fresh is best for this recipe, as freezing the baked cobbler can cause the apple filling to dry out and the topping to become wet. If necessary, freeze the baked cobbler for up to 3 months. Thaw overnight in the refrigerator before reheating (see step 6).
- Apple Suggestions: Use a mix of tart apples (e.g., Granny Smith) and sweet apples (e.g., Honeycrisp) for the best flavor. See the recipe for recommended baking apples.
- Buttermilk Notes: Either low-fat or whole buttermilk works fine. If unavailable, whole milk is a good substitute. Buttermilk substitutes (using lemon/vinegar and lower-fat milk) are not recommended.
- Halving the Recipe: Use an 8-inch square pan, a 9-inch round cake pan, or a pie dish when halving the recipe. Follow the original instructions but halve the ingredients. The bake time reduces to about 40 minutes, and apple pre-cooking time remains similar.
- Pears as an Alternative: Use pears in place of apples in the same quantity. Reduce the apple pre-cooking time if the pears are particularly soft, approximately 3 minutes instead of 5.
Nutrition
- Serving Size: 1/12 of the recipe
- Calories: 330
- Sugar: 35g
- Sodium: 170mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
