This Apple Cobbler recipe has a rich, savoury apple filling topped with a crisp, crunchy biscuit crust.
Cobbler tastes terrific with all kinds of fruit, like my recipe for Sour Cherry Cobbler, but I’m an apple loving dessert gal. The smell of apples spiced up with cinnamon baking in the oven, I simply can not resist. My gorgeous miniature cast iron frying pans were perfect for baking individual servings of Apple Cobbler. (a 9×9 square baking pan will work). The cinnamon cobbler topping is so good, sweet and crisp baked to a golden brown.
Some key points to making great cobbler are: make sure your butter is cold before cutting it into the flour mix, and add the cream gradually, mixing only until the dough starts to come together a bit. Don’t over mix the dough. It should be globs of dough rather than one big ball. Then spoon globs of the batter over the apples.
Delicious caramelized apples with an amazing cobbler top.
- for the Filling:
- 4-5 Granny Smith Apples or your favourite
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 1/2 tsp ground cinnamon
- 1 tbsp Minute Tapioca
- For the Cobbler Topping:
- 1½ cups all-purpose flour
- 1/2 cup granulated sugar
- 2 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp salt
- 1 cup cold unsalted butter cubed
- ¾ cup heavy cream
Preheat oven to 350º.
Grease 9x9 baking pan or 4-6 individual baking dishes with butter.
Toss together apples, granulated sugar, brown sugar, cinnamon and tapioca.
Set aside while you make cobbler topping.
In large bowl, whisk together flour, ½ cup sugar, baking powder, cinnamon and salt.
Cut chilled butter into small cubes, then using a pastry blender cut the butter into the flour mixture until it looks like large course crumbs.
Gradually add the cream and mix just until the dough comes together. DON'T overwork!
Dough should be slightly sticky and large globs.
Pour apples into butter baking dish or divide equally in individual baking dishes.
Drop the dough by tablespoons over the apples.
Leave in clumps, don't smooth out.
Place baking dish on cookie sheet (to catch juices that tend to bubble out)
Bake 350º oven 50 - 60 mins until the cobbler is browned and fruit is bubbling.
Serve warm with a scoop of ice cream.
Check my recipe for Jack Daniel’s Sour Cherry Cobbler!