Easy Apple Cobbler — A spiced apple filling is topped with a sweet biscuit topping before being baked to golden brown and bubbly perfection! Apple cobbler is such an EASY dessert to make and tastes even better when drizzled with caramel sauce and served with a scoop of ice cream! Please take note that there are many divided ingredients in this recipe (granulated sugar, flour, salt) and that the apples first bake covered for 20 minutes, and after adding the biscuit topping + butter, the whole thing bakes uncovered for about 40 minutes.
Prep Time15 minutesmins
Cook Time1 hourhr
Additional Time10 minutesmins
Total Time1 hourhr25 minutesmins
Course: Dessert
Cuisine: American
Servings: 12
Calories: 889kcal
Author: Averie Sunshine
Ingredients
8 to 10applespeeled, cored, and sliced thinly* (a variety of tart and sweet)
½cupunsalted buttersliced into about 8 pats of butter
Instructions
Preheat oven to 375F and spray a 9x13-inch baking pan very well with cooking spray; set aside.
To a large bowl, add the apples and lemon juice. Tip - The lemon juice helps prevent the apples from oxidizing (turning brown) while you're peeling, coring, and slicing them. Feel free to add it to about half the apples (4 or 5) or so, while you're working on getting the remaining 4 or 5 prepped.
Evenly sprinkle the apples with 3/4 cup granulated sugar (reserve the rest), all the light brown sugar, 5 tablespoons flour (reserve the rest), apple pie spice, 1/4 teaspoon salt (reserve the rest), and toss very well with a rubber spatula to combine and coat evenly.
Using that same rubber spatula, turn the apples and all the remaining sugary juices out into the prepared baking pan.
Cover with foil and bake for 20 minutes. While baking, move onto the next steps in the process.
To a large bowl (Tip - the same bowl you used for the apples is fine provided you scraped out the sugar juices well with your spatula, you can simply wipe it out well with a paper towel and don't need to wash it) add the egg, buttermilk**, and whisk well to combine; set aside.
In a separate large bowl, add the remaining 2 1/2 cups flour, the remaining 1 1/2 cups granulated sugar, baking powder, and remaining 1 teaspoon salt.
Pour the wet egg-buttermilk mixture into the dry mixture.
Using a pastry blender, cut the dough until you have pea-sized pieces.
After the apples have been baking for 20 minutes, remove the pan from the oven, and evenly spoon the dough over the top.
Evenly place the pats of butter over the top of the dough.
Return the pan to the oven, and bake uncovered this time for about 40 minutes, or until the dough is set, lightly golden browned, and you can see the apple mixture below bubbling.
Allow the cobbler to cool for about 10 minutes, or as desired. Serve with vanilla ice cream, homemade whipped cream, whipped topping (Cool Whip), salted caramel sauce, or your favorite topping, as desired.
Storage - Extra cobbler will keep airtight at room temp for up to 3-4 days, noting the top will become soggier as time passes. Alternatively, you can store airtight in the fridge for up to 5 days, although if planning on consuming it all in the first few days, then I don't like storing pastry-based desserts like this in the fridge. I personally don't like freezing desserts of this nature either due to the texture changes, although the taste will be fine, stored airtight in the freezer for up to 3 months.
Notes
*Apples - I like to use a combination of tart Granny Smith apples for tart, and Honeycrisp apples for sweet. Other sweeter apple choices include Gala, Braeburn, or Fuji. Make sure to use apples intended for baking. Do not use Red Delicious which are not intended for baking and will turn into mush!**Buttermilk - This recipe was designed and developed using real buttermilk and you need to use it. You cannot use regular milk or water. I buy my buttermilk Trader Joe’s because I find they have the best prices and good quality. However, here’s what to do if you don’t have any traditional buttermilk on hand:
Make your own buttermilk with whole milk and vinegar. Add 1/2 cup of 2% or whole milk to a large measuring cup. Stir in 1/2 tablespoon of white vinegar. Let that mixture sit for 2 minutes before using in the recipe.
You can use powdered buttermilk. You’ll mix how many ever tablespoons the package calls for, with 1/2 cup of water, to yield 1/2 cup of buttermilk. For those who bake with or use buttermilk semi-frequently, but not so frequently to keep in in your fridge, keeping a tub of powdered buttermilk in your pantry is very handy.
***Nutrition Stats - They're a computer-generated courtesy estimate and take into account that you're serving this with ice cream, whipped topping, and caramel sauce. If you're not, the stats will be less.