|Nutritional Guidelines (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||11%|
|Saturated Fat 4g||19%|
|Total Carbohydrate 58g||21%|
|Dietary Fiber 4g||13%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This apple cobbler, made with Granny Smith apples, is topped with a cinnamon-spiced cake batter. With fresh apples available year-round, this dessert is excellent for any season. Granny Smith apples are a good all-purpose baking apple, but you can swap them for Cortland, Braeburn, Honeycrisp, and Jonagold.
Warm apple cobbler is fantastic with a simple drizzling of heavy cream, and it is even more amazing served with a scoop of ice cream. Alternatively, top the apple cobbler with a dollop of freshly whipped cream or whipped topping and sprinkle it with some cinnamon sugar or drizzle with caramel sauce.
- For the Apple Filling:
- 5 cups tart apples (such as Granny Smith, peeled and sliced)
- 3/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup water
- 1 teaspoon vanilla extract
- 1 tablespoon butter (cut into small pieces)
- For the Topping:
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons butter (softened)
- 1 egg (beaten)
- Optional: cinnamon sugar (for topping)
- Optional: vanilla ice cream or whipped cream (for serving)
Gather the ingredients.
Heat the oven to 375 F. Butter a 9-inch square baking pan.
Combine the sliced apples, 3/4 cup sugar, 2 tablespoons flour, 1/2 teaspoon cinnamon, 1/4 teaspoon salt, water, and vanilla in a mixing bowl and toss.
Add the mixture to the prepared baking pan.
Dot apples with the pieces of butter.
In a medium mixing bowl, combine the 1/2 cup flour, 1/2 cup sugar, baking powder, and salt. Add the softened butter and beaten egg and beat until blended.
Using a tablespoon, drop the batter evenly over the apple filling mixture. If desired, sprinkle the batter with a cinnamon-sugar mixture.
Bake for 35 to 40 minutes, or until the apples are tender and crust is golden brown.
Serve the apple cobbler warm with a drizzling of heavy cream or a scoop of ice cream.
How to Store and Freeze
- Store apple cobbler at room temperature, covered, for up to 2 days. Or refrigerate the covered cobbler for up to 4 days.
- Like fruit pies, cobblers freeze well. Place leftover cobbler (individual portions or slab) on a baking sheet, uncovered, and freeze until solid. Wrap the frozen cobbler well and freeze for up to 4 months.
- To reheat frozen cobbler, let it stand at room temperature for 1 hour and then reheat at 350 F for about 30 to 40 minutes, or until warm.
- To keep the apples from browning and add some tartness, toss the slices with 2 tablespoons of fresh lemon juice.
- To make the filling in advance, prepare the apple filling mixture and toss with 1 tablespoon of lemon juice. Transfer the filling mixture to the baking dish. Dot with butter. Cover the baking dish with plastic wrap and foil; freeze for up to 1 month. Defrost the filling, prepare the topping, and bake as directed.
- If using a different variety of apple than Granny Smith, you may want to adjust the amount of sugar in the filling depending on the sweetness of the apple.
- Instead of apples, use Bosc or Anjou pears in this cobbler. Peel and core the pears and then slice them thinly.
- Replace the cinnamon with apple pie spice, or use a mixture of 3/4 teaspoon of cinnamon and 1/8 teaspoon each of nutmeg and ground cloves.