Apple Cobbler

5 from 8 votes

Juicy, homey old-fashioned Apple Cobbler with a shortcake biscuit topping and plump cranberries for an extra pop of flavor and color.

Prep Time20

Cook Time40

Total Time1

Course: Dessert

Cuisine: American

Keyword: apple, cobbler, dessert

Servings:

Calories: 399kcal

Author: Tricia

Ingredients

For the apple mixture:

3 pounds tart apples, peeled, cored and sliced (about 10 cups or 8 large apples) like Granny Smith or Golden Delicious
juice of ½ a lemon
1 cup apple cider (not vinegar) or water (8oz)
1 teaspoon vanilla extract
½ cup granulated sugar (110g) or brown sugar
3 tablespoons cornstarch, all-purpose Flour or Minute Tapioca
1 teaspoon ground cinnamon
¼ teaspoon salt
¼ cup dried cranberries, or raisins (optional) (35g)

For the topping:

1 ¼ cups all-purpose flour (156g)
1 ½ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
⅓ cup granulated sugar (80g)
8 tablespoons unsalted butter cubed and cold (113g or 4oz)
⅔ cup whole fat buttermilk, or heavy cream (5oz)
1 tablespoon coarse sugar for topping
1 teaspoon ground cinnamon
vanilla ice cream to serve

Instructions

Preheat oven to 375°F. Lightly grease a 9-inch oven-proof skillet, casserole or baking dish.

To prepare the apple mixture:

Peel, core and slice or chop the apples and place in a large mixing bowl. Combine the lemon juice, apple cider and vanilla in a measuring cup. Pour over the apples and toss to coat.
Whisk together ½ cup granulated sugar, cornstarch, cinnamon and salt. Pour the sugar mixture over the apples and toss to coat. Pour the apple mixture into the prepared baking pan and sprinkle evenly with (optional) cranberries. Set aside.

To prepare the topping:

In a medium mixing bowl combine the flour, baking powder, soda, salt and sugar. Using a pastry blender (or food processor) cut the butter into the flour mixture until it resembles coarse meal. Add the buttermilk and stir just until moistened. Gently press the mixture together using a spatula to form a loose dough. Sprinkle clumps of dough over the apples. Combine 1 tablespoon coarse sugar with 1 teaspoon cinnamon. Sprinkle over the dough mounds.
Bake until the top is golden brown and the filling is bubbling, about 35-45 minutes. Tent with foil during baking if needed to prevent over-browning.
Remove from the oven and cool slightly before serving. Top with ice cream, whipped cream or a drizzle of heavy cream, if desired.

Notes

Add 2 tablespoons Calvados (apple brandy) to the apple mixture if desired.
Store at room temperature for up to 2 days, or refrigerate for longer storage

Nutrition information is calculated using an ingredient database and should be considered an estimate. In situations where various ingredient alternatives are given, the first one listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition