Caitlin Bensel
Golden biscuits, tender baked apples, and a maple-y, caramel-y sauce… this is an apple cobbler you’ll want to dive into headfirst. It’s the perfect fall dessert for a crowd or just an easy way to use up a buschel of freshly picked apples. See how this apple cobbler ranks with other apple desserts like pies, tarts, and strudels—there’s a good chance it’ll land near the top!
What is the difference between apple cobbler and an apple crisp?
Apple cobblers have a biscuit dough top, either as individual biscuits or a crust that covers the surface. Apple crisps have a streusel top—a crumbly mix of oats, butter, flour, sugar, and sometimes nuts. As for apple crumbles? They’re just like crisps, only without the oats in the topping.
Do apples need to be peeled for apple cobbler?
Unlike applesauce (where you want a super smooth texture) or apple pie (where you want a softer filling), cobbler is a case where it’s totally fine—even better—to skip peeling. In this recipe, the softened skins add a nice texture and lots of pretty color. Best of all, it saves tons of time in the kitchen.
How do you thicken an apple cobbler?
Adding flour to the apple mixture will help the juices to thicken during baking. Use types of apples that have more pectin (a natural thickener), like honeycrisp or Braeburn apples.
What is turbinado sugar?
Also called raw sugar, turbinado has less molasses than brown sugar and much bigger crystals that stay crunchy after baking. It adds a fantastic finish to the biscuits in the cobbler. If you don’t have it in your pantry, don’t fret! A tablespoon of granulated sugar can be used in its place to add sparkle and crunch to this cobbler topping.
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Yields:
8 – 10
Prep Time:
0
hours
15
mins
Total Time:
1
hours
0
mins
For the Fruit:
apples, such as honeycrisp, Braeburn, fuji, or Cortlandt
lemon zest, plus 1 tbsp. lemon juice
For the Cookies:
all purpose flour
unsalted butter, cut into 1/2-inch pieces
Salted caramel ice cream, for serving
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- For the fruit: Preheat the oven to 375˚. Slice the apples into about 1/2-inch thick wedges; discard core. Toss together the apple slices, sugar, flour, maple syrup, lemon zest, juice, and salt in a large bowl. Set aside.
- For the biscuits: Whisk together the flour, brown sugar, baking powder, apple pie spice, and salt in a separate medium bowl. Add the butter then cut it into the flour mixture with a pastry blender or your fingers, until pea-sized clumps form. Pour the milk into the flour mixture and stir with a fork until just combined.
- Pour the apple mixture into the prepared baking dish. With a 2-inch trigger-handled ice cream scoop or two spoons, scoop portions of the dough and drop it onto the surface of the apples. (The topping will spread as it bakes.) Sprinkle biscuits all over with turbinado sugar.
- Bake until the cookies are golden brown and the filling is bubbly and thickened, 45 to 55 minutes. Serve warm with salted caramel ice cream.
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