Easy Apple Cobbler Recipe
My apple cobbler recipe comes together with a handful of pantry staples and plenty of sweet yet tart Granny Smith apples.
Ingredients
- 9 large Granny Smith apples about 3 pounds
- 2 tablespoons lemon juice
- 3/4 cup granulated sugar
- ¾ cup dark brown sugar packed
- ¼ cups all-purpose flour
- 2 teaspoons cinnamon
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon salt
Apple Crumble Topping
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 cup unsalted butter softened
- 1/4 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F. Grease a 9x13-inch baking dish and set it aside.
- Peel and chop the apples so they are about ½-inch to ¾-inch in size.
- Transfer the cubed apples to a large pot and add the lemon juice, ¾ cup granulated sugar, and brown sugar.
- Cook the apples over medium heat stirring until the sugars have dissolved. The apples will release a fair amount of liquid, this is normal – do not pour the liquid off.
- Sprinkle ¼ cup of flour, 2 teaspoons of cinnamon, vanilla extract, and ½ teaspoon of salt over the apple mixture. Gently stir with a soft silicone spatula until the ingredients are well combined.
- Continue to cook the apples for 5 minutes, stirring frequently so they don’t burn. The mixture should be thick and caramelized, and the apples should be well coated.
- Transfer the apples to the prepared baking dish.
- In a medium-sized bowl, whisk together the topping ingredients of flour, granulated sugar, salt, and baking powder. Add the softened butter and cinnamon and mix with a fork until the mixture looks like wet sand.
- Sprinkle the topping mixture over the apple layer, pressing down and making sure to cover as many of the apples as possible.
- Place the baking dish in the oven and bake it for 35 minutes or until the top is golden and the caramel is bubbling.
- Remove the cobbler from the oven and let it sit for 5 minutes before serving.
Notes
- Cut apples may start to brown if left out too long. But it won’t be noticeable once the brown sugar has been added and the fruit caramelizes.
- Keep a close eye on the apples as they cook. If they burn, the final results may taste bitter, so constant stirring really is key.
- The topping should start to look like wet sand once the butter and cinnamon have been added. If it’s too dry, add a teaspoon of cold water at a time until you get the consistency you want.
- Overbaking will lead to a very dry apple cobbler! The topping will be golden brown, and the filling bubbly when it’s cooked through and ready to pull out of the oven.
- Store leftovers in an airtight container in the fridge for up to 4 days. It can be eaten cold or warmed in 30-second increments in the microwave.
Nutrition
Calories: 406kcalCarbohydrates: 81gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.4gCholesterol: 24mgSodium: 283mgPotassium: 224mgFiber: 5gSugar: 63gVitamin A: 374IUVitamin C: 9mgCalcium: 57mgIron: 1mg
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
Tried this recipe?Let us know how it was!