BEST apple cobbler! How to make apple cider stuffed with apples, not too sweet, with a ginger cobbler topping.
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Fall favorite: Apple Cobbler
Drop by my childhood home in September or October and you probably won’t leave without a bag full of Granny Smith apples from their tree.
My father grafts several varieties of apples on his trees, but the Granny Smiths are the most productive and also make great pies, applesauce, apple butter and apple pods.
One of our favorite things to do with our apples is this apple cobbler. The filling is flavored with cinnamon, lemon and vanilla and is not too sweet. The buttermilk cookie cobbler crust is sprinkled with candied ginger bits.
Try this simple Apple Cobbler
As much as we love a good apple pie, apple crumbs are a lot less fussy. No need to refrigerate the dough or roll out a pie crust.
You simply spoon the crust batter onto the apple filling. This is how you get the great cake taste with half the work!
For more information on which apple varieties are best for baking, check out our guide to apples.
Apple pods taste best when served warm from the oven. However, reheated leftovers are a quick and easy weeknight dessert and, like cake, can be just the thing for breakfast.
Cover the cobbler and store in the refrigerator for up to five days. The topping will soften over time but still taste good.
Reheat individual servings in the microwave in 30-second batches until warm, or reheat in a toaster oven.
Can you advance Apple Cobbler?
Since cobbler is best the day it’s made, can it really be made in advance? Not start to finish, but you can craft the various components and then assemble and bake the cobbler when you’re done.
- Make the filling, let cool, and store in the refrigerator for up to 3 days.
- Mix the dry ingredients together, then cut in the butter. Store this in an airtight container for up to three days. (As long as it’s kept cold, the butter won’t melt with the flour.)
- Wait until you’re ready to do the cobbler to measure out the buttermilk.
When ready to bake, add the filling to the pan, mix the buttermilk into the topping and bake. You may need to add a few minutes to the total baking time to allow the apples to warm up and start bubbling. If the top starts to brown before the filling bubbles, cover the pan with foil.
This is a particularly good approach if you plan on making the shoemaker at someone else’s house; It’s easier to transport the various components than a hot, freshly baked cobbler.
Can Apple Cobbler be frozen?
You can make the filling up to a month in advance and freeze it. Thaw completely before assembling and baking.
Do you have apples? Also check out our other delicious apple desserts:
- Traditional homemade apple pie
- apple chip
- Apple Coffee Cake
- applesauce
- Fresh apple ring cake
apple cobbler
ingredients
Ingredients for the filling:
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3 lb varied good kitchen apples like Granny Smith, Pippin, Fuji, Golden Delicious, Gravenstein
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2 tablespoon lemon juice
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4 tablespoon unsalted butter
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1/2 Cup sugar
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1 tablespoon flour
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1/2 teaspoon Cinammon
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1/4 teaspoon ground nutmeg
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1 teaspoon vanilla extract
Crust Ingredients:
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2 cups all purpose flour
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1/4 Cup sugar
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2 teaspoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon Salt
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1/2 cup (1 stick or 4 ounces) unsalted buttercut into small cubes
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1 Cup buttermilk
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1 tablespoon finely chopped crystallized ginger
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1 teaspoon Lemon peel or orange peel
method
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Prepare apples:
Peel, quarter and core the apples. Cut them into 1/4 to 1/2 inch pieces. While you prepare the apples, place them in a bowl and toss them with lemon juice to keep them from oxidizing (turning brown).
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Make the apple cobbler filling:
Melt the butter in a large skillet over medium heat. Add the chopped apples (and the lemon juice from the bowl), sugar, cinnamon and nutmeg. Swirl everything around so that the spices and sugar are evenly distributed in the apples.
Partially cover the pot and cook until the apples are just tender, about 10 minutes.
Stir in the vanilla and dust with a tablespoon of flour.
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Pour the filling into the cobbler pan:
Transfer the apple pod filling (including any juices from the apples) to a 10-inch pie pan, 9-inch deep dish pie pan, or 9×9-inch casserole dish.
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Preheat oven to 425°F
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Prepare the cobbler topping:
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Add the diced butter and toss to coat with the flour mixture. Use your fingertips or a pastry blender to cut the butter into the flour mixture until the largest chunk of butter is no bigger than a pea.
Stir in the candied ginger and zest.
Make a well in the center of the flour mixture and pour in the buttermilk. Mix the flour and buttermilk together with a fork until the flour is completely moistened. Don’t overwork the dough!
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Streusel topping over apples:
Crumble the cobbler’s dough over the apples in the casserole dish. (If you want extra pizza, you can sprinkle the top with some brown sugar.)
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Bake:
Place a rimmed baking sheet on the lowest rack in the oven (to catch drippings) and place the cobbler on the next lowest rack.
Bake at 425°F for 10 minutes until top begins to brown, about 10 to 15 minutes.
Then lower the temperature to 350F and bake an additional 30 minutes, until the topping is cooked through and the filling is bubbly.
Serve warm with whipped cream or vanilla ice cream.
| nutritional information (per serving) | |
|---|---|
| 452 | calories |
| 18g | Fat |
| 70g | carbohydrates |
| 5g | protein |
