Apple Berry Cobbler

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An apple berry cobbler is one of the best desserts that you can make with fall apples. This is a recipe you don’t want to miss. Apple Berry Cobbler, my two favorite desserts combined into one delicious treat! Thankfully this cobbler is really as easy to make as a recipe can get. And because it’s pre-made in a pie crust, you don’t even have to turn on the oven!

Apple-Berry Cobbler Pie

  • Level: Intermediate
  • Total: 3 hr 5 min
  • Prep: 1 hr 25 min
  • Cook: 1 hr 40 min
  • Yield: 8 to 10 servings

Ingredients

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For the crust and filling: 

1 piece refrigerated pie dough (half of a 14-ounce box)

2 tablespoons all-purpose flour, plus more for dusting

3 pounds crisp apples (such as Braeburn or Empire)

2/3 cup granulated sugar

2 tablespoons fresh lemon juice

3 tablespoons unsalted butter

1/2 teaspoon ground cinnamon or apple pie spice

1/4 teaspoon salt

1 1/2 cups mixed berries (such as raspberries, blueberries and blackberries) 

1 1/2 cups mixed berries (such as raspberries, blueberries and blackberries)

For the topping:

1 cup all-purpose flour

3 tablespoons granulated sugar

1 teaspoon baking powder

1/8 teaspoon baking soda

Pinch of freshly grated nutmeg

Pinch of salt

4 tablespoons cold unsalted butter, cut into small pieces

1/2 cup buttermilk

Turbinado sugar, for sprinkling

Directions

  1. Prepare the crust: Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate, fold the overhanging dough under itself and crimp the edge with your fingers. Chill 30 minutes.
  2. Position a rack in the lower third of the oven and preheat to 350 degrees F. Line the dough with foil and fill with pie weights or dried beans. Bake until golden around the edge, about 20 minutes. Remove the foil and weights and continue baking until golden all over, 10 to 15 more minutes. Transfer to a rack and let cool completely.
  3. Meanwhile, make the filling: Peel the apples; cut into 1/2-inch pieces. Toss with the granulated sugar and lemon juice in a bowl. Melt the butter in a large skillet over medium-high heat. Add the apples and cook, stirring occasionally, until slightly softened, 10 to 12 minutes. Add the flour, cinnamon and salt and stir until the juices thicken, 2 minutes. Remove from the heat and fold in the berries; let cool completely. (The filling can be made up to 2 days ahead; cover and refrigerate.)
  4. While the filling cools, make the topping: Whisk the flour, granulated sugar, baking powder, baking soda, nutmeg and salt in a large bowl. Cut in 3 tablespoons butter with your fingers until it is in pea-size pieces. Add the buttermilk; stir with a wooden spoon to make a shaggy dough.
  5. Spoon the filling into the crust; dot with the remaining 1 tablespoon butter. Drop large spoonfuls of the topping over the filling and sprinkle generously with turbinado sugar. Place the pie on a rimmed baking sheet. Transfer to the oven and bake until the topping is golden, 50 minutes to 1 hour. (Cover the pie with foil if it is browning too quickly.) Transfer to a rack and let cool until set, about 3 hours.

Apple Berry Cobbler

Prep Time

20 mins

Cook Time

45 mins

This easy cobbler recipe is full of juicy apples, mixed berries, and topped with a sweet and simple cobbler muffin mix topping!

Servings: 6 Servings

Ingredients

Cobbler

  • 2 cups mixed berries fresh or frozen, thawed (I used a mix of blueberries, raspberries, and blackberries)
  • 1 1/2 cups apples thinly sliced (I used Honey Crisp)
  • 2 Tbsp cup brown sugar
  • 1 Tbsp white sugar
  • 1 Tbsp cornstarch
  • 1/2 tsp cinnamon
  • 1/4 tsp all spice

Cobbler Topping

  • 1 7oz Martha White® Mixed Berry Muffin Mixes
  • 1/2 cup butter cubed
  • 2 Tbsp brown sugar
  • 1 Tbsp cinnamon sugar

Optional

  • Whipped Cream
  • Fresh Berries
  • Ice Cream

Instructions

  1. Preheat oven to 400 degrees. Grease a 9×9 baking dish (11×7 works fine as well) with cooking spray.
  2. Mix apples and berries into a large bowl. Add brown sugar, white sugar, cornstarch, cinnamon and all spice together to the fruit and mix until well combined. Set aside.
  3. In a separate bowl, with a pastry cutter or fork, combine butter, muffin mix, and brown sugar until well combined (it will take a few minutes to work the butter into the mix).
  4. Pour fruit in an even layer in the baking dish. Top with spoonfuls of the muffin mix (the topping does not need to cover all of the fruit). Sprinkle with cinnamon sugar.
  5. Bake for 40-45 minutes, or until the fruit is bubbling and the muffin mix is golden brown and set.
  6. Serve with whipped cream, fresh berries, and/or ice cream!
  7. Enjoy!

Apple-berry cobbler

Dietitian’s tip:

Berries are an excellent source of antioxidants. You may substitute frozen fruit in the recipe.

To make this plant based, use an egg substitute instead of egg whites.

Number of servings

Serves 6

  1. Low Sodium
  2. Low Fat

Ingredients

  1. 1 cup fresh raspberries
  2. 1 cup fresh blueberries
  3. 2 cups chopped apples
  4. 2 tablespoons turbinado or brown sugar
  5. 1/2 teaspoon ground cinnamon
  6. 1 teaspoon lemon zest
  7. 2 teaspoons lemon juice
  8. 1 1/2 tablespoons cornstarch
  9. Egg white from 1 large egg
  10. 1/4 cup soy milk
  11. 1/4 teaspoon salt
  12. 1/2 teaspoon vanilla
  13. 1 1/2 tablespoons turbinado or brown sugar
  14. 3/4 cup whole-wheat pastry flour

Directions

Heat the oven to 350 F. Lightly coat 6 individual ovenproof ramekins with cooking spray.

In a medium bowl, add the raspberries, blueberries, apples, sugar, cinnamon, lemon zest and lemon juice. Stir to mix evenly. Add the cornstarch and stir until the cornstarch dissolves. Set aside.

In a separate bowl, add the egg white and whisk until lightly beaten. Add the soy milk, salt, vanilla, sugar and pastry flour. Stir to mix well.

Divide the fruit mixture evenly among the prepared dishes. Pour the topping over each. Arrange the ramekins on a large baking pan and place in oven.

Bake until the filling is tender and the topping is golden brown, about 30 minutes. Serve warm.

Apple Berry Cobbler with Cinnamon Berry Swirl Biscuits

These apple berry cobbler is ideal for that late summer/early fall time where berries and apple season overlap. The cinnamon swirl biscuits look stunning on top of the fruit filling and are made while the fruit gets a kickstart cooking down in the oven. It’s easier than it looks (don’t be scared by the long ingredient list) and makes for a great presentation. Note that I used tapioca starch as a thickener in the filling because I find it a cleaner and more neutral flavored starch but you can use cornstarch if that you is all you have.

 CourseDessert

 CuisineAmerican

 Keywordapple, cobbler, strawberry

 Prep Time45 minutes

 Cook Time1 hour

 Total Time1 hour 45 minutes

 Servings12

 Calories264kcal

Ingredients

Filling

  • 4 pounds mixed varieties of apples 1815 g
  • 1/2 pound hulled and sliced strawberries 225 g
  • 6 ounces blackberries 170 g
  • 1/2 cup packed dark brown sugar 110 g
  • 4 tablespoons tapioca starch or cornstarch
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon fresh ground black pepper
  • 1/2 teaspoon kosher salt

Cinnamon biscuit dough

  • 2 1/2 cups all-purpose flour 350 g
  • 2 tablespoons white granulated sugar
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/4 cup melted unsalted butter 115g
  • 1 cup buttermilk

Cinnamon biscuit filling

  • 2 tablespoons dark brown sugar
  • 1/4 cup white granulated sugar 50 g
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon fresh ground pepper
  • 1/8 teaspoon kosher salt
  • 2 tablespoons melted unsalted butter
  • 1/2 pound hulled and diced strawberries 225 g

Topping

  • 2 tablespoons melted unsalted butter
  • 2 tablespoons white granulated sugar

Instructions

  • Preheat the oven to 375°F. 
  • Set aside 2 apples of different types and peel, core, and slice all the other apples into 8 pieces each. Place the apple slices in a large bowl. Peel, core, and quarter the reserved 2 apples. Grate those apples through the large holes of a box grater into the bowl. Add the berries, brown sugar, tapioca starch, cinnamon, pepper, and salt over the apples. Gently toss to coat apples completely and mix the filling ingredients.
  • Lightly spray a 9 x 13-inch baking pan (or 3 quart oval pan) with cooking oil then place the baking pan on a rimmed baking sheet (just to catch any spillage).Pour into the prepared baking pan. Bake, uncovered, in the oven for 30 minutes. Pour the apples and any juices from the bowl into the prepared baking pan. Bake, uncovered, for about 30 minutes.
  • While the apples are baking, combine the flour, sugar, baking powder, baking soda, and salt in a large bowl. Stir vigorously with a balloon whisk until the ingredients are evenly distributed. Drizzle the butter over the dry ingredients and toss with a fork until small clumps form. Drizzle the buttermilk over the mix and toss with a fork until a soft, sticky dough forms. 
  • Dump the dough onto a clean surface generously dusted with flour. Press the dough into a 9 x12-inch rectangle, dusting your hands as often as needed to keep the dough from sticking.
  • Combine both sugars, cinnamon, pepper, salt, and butter in a large bowl and stir until a paste forms. 
  • Stir in diced strawberries. 
  • Spread the sugary strawberry mixture over the cobbler dough. Roll up the dough from the long side, using a flat spatula or bench scraper to help scrape the sticky dough from the surface. You should have a 12-inch-long log. 
  • Cut the log into twelve 1-inch-thick disks.
  • Once the apple filling has baked for 30 minutes, pull the pan out of the oven. Place the cobbler disks on top of the apples, swirl side up. Brush the tops with the melted butter and sprinkle the sugar on top. Bake until the filling is thick and bubbly and the cobbler top has turned golden brown, 30 to 35 minutes more.

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