Easy Apple Cobbler

Ingredients

• 1Granny Smith apple (see notes)
• 4–5Honeycrisp apples (see notes)
• 25 g (2 tablespoons)sugar
• 44 g (3½ tablespoons)brown sugar
• 1.25 ml (¼ teaspoon)ground cinnamon
• 1.25 ml (¼ teaspoon)ground nutmeg
• 5 ml (1 teaspoon)pure vanilla extract
• 1.25 ml (¼ teaspoon)lemon zest
• 15 ml (1 tablespoon)lemon juice
• 37 ml (2½ tablespoons)Honeycrisp cider (the original recipe uses Trader Joe's brand)
• 4 g (1¼ teaspoons)tapioca starch (or cornflour)
• 35 g (2½ tablespoons)salted butter
• 60 g (½ cup, spooned and levelled)plain flour
• 1.25 ml (¼ teaspoon)kosher salt
• 3.75 ml (¾ teaspoon)baking powder
• 32 g (2½ tablespoons)sugar
• 1.25 ml (¼ teaspoon)ground cinnamon
• 0.6 ml (⅛ teaspoon)ground nutmeg
• 50 g (3½ tablespoons), cubed and chilled again after cuttingsalted butter
• 30 ml (2 tablespoons), very coldbuttermilk
• To taste, for sprinklingturbinado sugar

Instructions

1. 1

   Heat the oven

   Preheat the oven to 190°C (375°F).

2. 2

   Cook the apples

   Melt the butter in a sauté pan over medium heat. Add the peeled apples, brown sugar, sugar, cinnamon, nutmeg, vanilla, lemon juice, lemon zest, cider and tapioca starch, then mix until combined. Cook over medium heat for 5 minutes, or until the apples begin to soften slightly. Take the pan off the heat and set it aside.

3. 3

   Mix the topping

   Whisk the flour, sugar, cinnamon, nutmeg, baking powder and salt together in a bowl. Using a pastry blender, cut the cold cubed butter into the flour mixture until the pieces are about the size of peas. Add the buttermilk and stir just until combined.

4. 4

   Fill the dish

   Pour the apple mixture into a 23 × 15 cm (9 × 6 inch) baking dish, or divide it evenly among four ramekins. Spread the cobbler topping evenly over the apples and sprinkle with turbinado sugar.

5. 5

   Bake until golden

   Cover with foil and bake for 20–25 minutes, until the filling is bubbling. Remove the foil and bake for a further 12–15 minutes, until the topping is golden brown.

6. 6

   Cool and serve

   Leave the cobbler to cool for 5 minutes before eating. Serve warm with vanilla bean ice cream.

What is apple cobbler?

Apple cobbler is an American baked dessert of fruit topped with a soft, biscuit-like mixture, rather than a pastry crust. This version combines tart Granny Smith with sweeter Honeycrisp apples for a filling with contrasting flavours.

The apples are briefly cooked on the hob before baking, so they start to soften and become coated in a spiced, thickened syrup. A simple buttermilk topping brings a tender contrast to the bubbling fruit.

Nutrition and macros by portion

The nutrition label shows one serving as written: 460 calories, 5g protein, 78g carbs, 16g fat.

The apples and added sugars provide most of the carbohydrates, while the butter contributes much of the fat and saturated fat. Flour and buttermilk add some carbohydrates and protein, but the recipe is primarily a fruit-and-topping dessert. Balance a serving with a protein-rich accompaniment such as plain Greek yoghurt, or keep the ice cream portion modest.

Choosing the apples

Tart apple: Granny Smith adds a sharp note that keeps the sweet filling from tasting one-dimensional. Peel the apples as directed in the method so they soften evenly.

Sweet apple: Honeycrisp brings a naturally sweet, juicy quality. The recipe calls for four to five; the exact number will depend on their size, so arrange the filling in an even layer.

Build a thick, fragrant filling

Spice and citrus: Cinnamon and nutmeg season the apples, while lemon zest and juice add a bright edge. Vanilla rounds out the mixture without masking the fruit.

Thickener: Tapioca starch helps the juices cling to the apples as they cook. Cornflour is offered as an alternative; mix the filling well so the starch is distributed rather than left in clumps.

Keep the topping light

Cold butter: Work the chilled cubes into the flour until the pieces are pea-sized. Keeping some small pieces of butter intact helps the topping bake up tender rather than dense.

Cold buttermilk: Stir it in only until the mixture comes together. Overworking the dough can make the topping firm, so stop as soon as there are no dry patches.

Use the two-stage bake

Covered stage: Foil protects the topping while the apple filling heats through and begins to bubble. Use the bubbling filling as the cue to uncover the dish.

Uncovered stage: Bake for another 12–15 minutes so the topping can brown. If using ramekins, check them during this final stage, as smaller portions may cook more quickly.

Check doneness and serve

Look for bubbling fruit around the edges and a golden top before taking the cobbler out of the oven. The short rest helps the very hot filling settle, though it will still be warm when served.

Vanilla bean ice cream is the recipe's suggested accompaniment. For a less rich option, serve a smaller scoop or enjoy the cobbler on its own.

Recipe notes & tips

• Peel the apples before adding them to the pan, as specified in the method.
• Keep the butter for the topping cold until you are ready to work it into the flour.
• Measure the flour by spooning it into the measuring cup and levelling the top, rather than packing it down.
• Use the bubbling filling, not just the timer, to judge when to remove the foil.
• Let the cobbler rest for 5 minutes before serving to avoid a scalding-hot first spoonful.

Variations

• Cornflour swap: Use cornflour instead of tapioca starch as the recipe allows.
• Ramekin portions: Divide the filling and topping among four ramekins for individual servings.
• Warmer spice: Add a little extra cinnamon to the apple filling if you prefer a more pronounced spice flavour.
• Ice-cream alternative: Serve with plain yoghurt instead of vanilla bean ice cream.
• Cider choice: Use another apple cider in place of Honeycrisp cider if that is what you have available.

Common mistakes to avoid

• Skipping the initial cook: The apples need 5 minutes in the pan to begin softening before they go into the oven.
• Using warm topping butter: Chilled butter helps the topping retain small pieces that make it tender; return it to the fridge after cubing.
• Overmixing the dough: Stir in the buttermilk only until the topping comes together to avoid a tough result.
• Leaving the foil on: Remove it after the filling bubbles so the topping can turn golden during the second bake.
• Serving straight from the oven: Rest the cobbler for 5 minutes first, as the fruit filling will be extremely hot.

How to store

Cool leftovers, cover the dish or transfer portions to an airtight container, and refrigerate for up to 3 days. Reheat in an oven until warmed through, or microwave individual portions; the topping may soften during storage.

Frequently asked questions