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Easy Apple Cobbler with Crispy Topping and Vanilla Ice Cream Recipe

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4.9 from 24 reviews

A classic and easy apple cobbler recipe featuring a tender apple filling cooked with warm spices and topped with a sweet, buttery biscuit crust. Perfectly baked and best served warm with vanilla ice cream for a comforting dessert experience.

Ingredients

Scale

Apple Filling

  • 5 pounds apples peeled, about 9-11 large apples, mixed varieties like Granny Smith, Gala, and Golden Delicious
  • 1/2 teaspoon lemon zest from 1 small lemon
  • 3 tablespoons lemon juice from 1 small lemon
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar packed
  • 5 tablespoons all purpose flour
  • 1 1/2 teaspoons cinnamon
  • 3/4 teaspoon nutmeg
  • 1/2 teaspoon cardamom optional
  • 1/4 teaspoon kosher salt
  • 1 teaspoon vanilla extract

Cobbler Topping

  • 2 1/2 cups all purpose flour spooned and leveled
  • 1 1/2 cups granulated sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1/2 cup buttermilk (or cheater version)
  • 1 egg
  • 1/2 cup cold butter chopped into 1/2 inch chunks
  • 2 tablespoons sugar (granulated or raw sugar or both)
  • Vanilla ice cream for serving, not optional

Instructions

  1. Prepare Apple Filling: Choose and peel 5 pounds of mixed apples. Slice thinly about 1/8 inch and toss with lemon juice and zest to prevent browning.
  2. Cook Apples: Place apples in a high-sided 12-inch skillet over medium heat. Add granulated sugar, brown sugar, flour, cinnamon, nutmeg, cardamom (optional), and salt. Stir gently to combine without breaking apples.
  3. Simmer Apples: Cover with a lid and cook for 20 minutes, stirring every 3 minutes, until apples are fork tender but still hold their shape. Remove from heat and stir in vanilla extract.
  4. Transfer Filling: Scrape apples and juices into a 9×13 inch casserole dish. Let cool for a few minutes.
  5. Preheat Oven: Preheat oven to 375 degrees Fahrenheit.
  6. Make Cobbler Topping: In a large bowl, whisk together flour, sugar, kosher salt, and baking powder. In a small bowl, whisk together buttermilk and egg.
  7. Combine Topping: Pour buttermilk mixture into dry ingredients. Use a pastry cutter or spoon to cut mixture into a shaggy dough, leaving some dry flour spots.
  8. Assemble Cobbler: Spoon or pour topping evenly over apple filling. Scatter chopped cold butter pieces over topping and sprinkle with sugar.
  9. Bake Cobbler: Bake at 375 degrees Fahrenheit for 45 minutes until the topping is light golden brown and apples are bubbling.
  10. Optional Broil for Crispiness: For extra crispy top, broil cobbler for 1-3 minutes watching closely to avoid burning.
  11. Cool and Serve: Let cobbler cool for 15 minutes to set juices. Serve warm with vanilla ice cream.
  12. Store Leftovers: Cover loosely and keep on counter for up to 2 days; refrigerate afterward.

Notes

  • You can skip cooking the apples on the stove for a fresher, less tender filling by placing raw sliced apples directly in the baking dish with the other ingredients.
  • Use a variety of apples for the best flavor and texture contrast.
  • If you don’t have buttermilk, make a substitute by adding 1/2 tablespoon lemon juice or vinegar to 1/2 cup milk and letting it sit for 5 minutes.
  • Keep an eye on the cobbler if you broil for an extra crispy top to avoid burning.
  • Vanilla ice cream is highly recommended to enhance the warm cobbler experience.

Find it online: https://queenrecipe.com/easy-apple-cobbler-with-crispy-topping-and-vanilla-ice-cream-recipe/