Apple Cobbler Martha Stewart is a blue-ribbon Apple Cobbler and the best. Have you ever read a recipe and wonder what it would look like? What if you could see the process in a visual way? Whether it’s recipe instructions, or a post on someone’s blog, I always have my camera ready.
Use your recently harvested fall apples by preparing this traditional crumble. It’s simple enough to assemble on the spur of the moment and each bite is filled with the comforting tastes of autumn.
Freshly picked apples can be used in everything from salads to pies as the cool autumn air arrives. Try this traditional crumble as a starting point if you’re unsure what to do with your bushel. It’s simple enough to assemble on the spur of the moment and each bite is filled with the comforting tastes of autumn.
1 hr 45 mins
- 1 stick unsalted butter, softened, plus more for pan
- 3 pounds apples, such as Mutsu, peeled cored and chopped
- 6 tablespoons granulated sugar
- 1 cup plus 2 tablespoons unbleached all-purpose flour
- 2 tablespoons lemon juice
- 1/2 teaspoon ground cinnamon
- Kosher salt
- 1/2 cup packed brown sugar
- Vanilla ice cream, whipped cream, or Greek yogurt, for serving
- Step 1 Turn on the 375°F oven. Unsalted butter should be used to brush a 2-quart baking dish. Apples, granulated sugar, 2 tablespoons flour, lemon juice, cinnamon, and 1/4 teaspoon salt should all be combined in a large basin before being transferred to the dish.
- Step 2Using an electric mixer, whip butter and brown sugar in a bowl until frothy. 1 cup of flour and 1/2 tsp. salt should be combined until large pieces form. Sprinkle over the filling. Bake for approximately an hour, or until the middle is bubbling; if the top starts to brown, tent with foil. After 20 minutes of cooling, serve with ice cream.
This delicious cobbler’s apple filling is sophisticated thanks to the addition of brown butter and vanilla bean.
To enjoy this winter, are you looking for a warm and inviting dessert? Enjoy Sarah Carey’s deliciously straightforward Apple Cobbler for breakfast or dessert!
- 1 1/2 sticks unsalted butter (3/4 cup), 1/2 stick cut into large pieces, remaining 1 stick cold and cut into small pieces
- 3 pounds Granny Smith apples (6 to 7), peeled, cored, and cut into eighths
- 1 tablespoon fresh lemon juice
- 2 1/4 cup all-purpose flour, divided
- Coarse salt
- 1/2 cup plus 1 tablespoon granulated sugar, divided
- 1/2 cup packed light-brown sugar
- 1 vanilla bean, seeds scraped
- 2 teaspoons baking powder
- 1 cup plus 2 tablespoons heavy cream, plus more for brushing
- Sanding sugar, for sprinkling
- Step 1 Turn on the 375 degree oven. In a small saucepan over medium heat, melt 1/2 a stick of butter. Cook, occasionally rotating pan, until butter is aromatic and golden brown, about 8 minutes; let cool. In a big bowl, combine apples and lemon juice. In a another bowl, combine 1/4 cup flour, 1/2 teaspoon salt, 1/3 cup brown sugar, vanilla bean seeds, and granulated sugar, breaking up any clumps with a fork or your fingers. Apples with browned butter added. Add flour mixture and stir.
- Step 2Transfer the apple mixture to a 9 by 13-inch baking dish and seal the lid with foil lined with parchment paper. Put a baking sheet with parchment paper inside the oven’s bottom rack to catch liquids. Apples should bake for 10 minutes on the middle rack, immediately above the baking sheet. Foil with parchment lining removed and thrown away.
- Step 3Combine the remaining 2 cups of flour, the baking powder, the remaining 1/4 cup of granulated sugar, and the 1/2 teaspoon of salt in a medium basin. Using a pastry blender or two knives, incorporate the remaining 1 stick of butter into the flour mixture until it forms clumps no bigger than small peas. Add cream and whisk until a soft, sticky dough forms in the flour mixture. Place the 10 equally sized pieces of dough over the filling. Apply cream to the dough and then top with sanding sugar.
- Step 4Return the cobbler to the oven and place it on the center rack, directly over the baking sheet, for 55 to 65 minutes, or until the topping is golden brown and the juices are bubbling. Cover the topping loosely with foil if it is browning too quickly. Before serving, allow it cool for 20 minutes on a wire rack.
Classic Apple Cobbler Recipe
With this hot, boiling, traditional apple dessert, autumn is officially here. This apple cobbler recipe, which includes two different kinds of apples, brown sugar, and cinnamon, is just what you need right now. To make it even more decadent, add some homemade ice cream on top.
2 hrs 10 mins
- 2 1/2 pounds Granny Smith apples (about 5 large), peeled and cut into 1/2-inch-thick wedges
- 2 1/2 pounds Braeburn apples (about 5 large), peeled and cut into 1/2-inch-thick wedges
- 1 1/4 cups firmly packed light brown sugar
- 4 tablespoons all-purpose flour
- 6 tablespoons salted butter, divided
- 2 cups self-rising soft wheat flour (such as White Lily)
- 3 tablespoons granulated sugar, divided
- 1/2 cup cold salted butter, cut into small cubes
- 1 teaspoon lemon zest, plus 2 tablespoons fresh juice (from 1 lemon)
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3/4 – 1 cup cold heavy cream, divided
- Vanilla ice cream
- To start, preheat the oven to 425°F. In a big bowl, combine apples, brown sugar, and all-purpose flour. Melt 4 tablespoons of the butter over medium-high heat in a large skillet. Add the apple mixture, and boil for 20 to 25 minutes, stirring frequently, until the apples are soft and the syrup has thickened.
- Step 2While doing this, combine 2 tablespoons of granulated sugar with the self-rising flour in a big bowl. Using a pastry blender or fork, combine 1/2 cup cold butter cubes into the self-rising flour mixture until the mixture is crumbly and resembles small peas; then freeze for 10 minutes.
- Step 3Remove the apples from the fire and whisk in the salt, cinnamon, and lemon juice. Pour apple mixture into an 8-inch square (2-quart) baking dish that has been lightly buttered. Bake for 15 minutes in a preheated oven, setting a baking sheet on the oven rack below the dish to catch any drips.
- Create a well in the middle of the flour mixture in the meantime. Add 3/4 cup of the cream and mix just until the dough comes together. If more cream is required, add up to 1 cup, 1 tablespoon at a time. Knead the dough just three or four times after turning it out onto a lightly dusted surface. To a thickness of 3/4 to 1 inch, roll or pat the dough. To produce nine biscuits, use a 2 1/2-inch round cutter, reroll the scraps once, and repeat the process.
- Step 5: Top the hot apple mixture in the baking dish with biscuits. Brush biscuits with the remaining 2 tablespoons of melted butter. Add the final tablespoon of granulated sugar to the biscuits. Bake the cobbler once more for 15 to 17 minutes, or until the biscuits are golden and cooked through. Cool for 30 minutes before adding ice cream to serves.
For a Single Serving
As stated in Step 1, preheat the oven and prepare the apple filling. as instructed in Step 2, prepare the biscuit dough. Continue with Step 3 while leaving out the baking dish and evenly distributing the mixture among 8 lightly greased 8-oz. ramekins. On a baking sheet, arrange the ramekins; bake for 10 minutes in a preheated oven. Step 4 can now be completed with the fewer 8 biscuits overall. Continue with Step 5 by adding 1 biscuit on top of each ramekin’s hot filling. Each is given a butter brushing and sugar coating. Bake as indicated, then let cool. Add ice cream to the portions.
WHAT’S THE DIFFERENCE BETWEEN CRISP VS. COBBLER?
Cobblers, crumblers, and crisp. What’s the distinction? They resemble each other so much. In essence, they consist of whole, diced, or cut-up fruit at the bottom of a baking dish. usually combined with sugar, lemon juice, a thickening (flour, cornstarch, or tapioca starch), and other flavors. They are then baked after being topped with something.
- Crisps – typically have something that makes it—yep—crisp on top. Think rolled oats, diced nuts, butter, and flour. Crisps are usually topped with a streusel like topping.
- Cobbler – some cobblers are topped with drop biscuits, other times they’re topped with more of a looser batter.
- This is obviously the latter. And we’re not making drop biscuits, instead we’re making a looser-type batter that resembles more of a pancake batter. But with a strong butter flavor. Lol.
WHAT KIND OF APPLES FOR APPLE COBBLER
You need baking apples if you make an apple dessert, such as apple pie or apple cobbler. The honey crisp and gala apples are my go-to, widely available apples.
INGREDIENTS FOR APPLE COBBLER
This recipe is like a cake-like batter poured on top of thinly sliced apples that are tossed in spices and sugar. Here are the ingredients you’ll need for the filling:
- Apples. I used a combo of gala apples and honey crips. Any baking apples would be great!
- Brown Sugar + granulated sugar. These two sugars are great for this baked apple recipe. If you wanted to do ALL brown sugar, that works too.
- All-purpose flour. This thickens the baked apple mixture. They’re not super juicy so flour vs. cornstarch is what we’re using.
- Lemon juice. This adds a lovely tartness to this recipe. It balances out the warm spices and sweet apples.
- Warm spices. I like to use a balanced combination of ground cinnamon, ginger, cardamom and cloves. None of these spices are prominent; you don’t really notice any one flavor–instead it’s a balanced flavor of spices.
- For the topping, you’ll be making a simple cake-like topping. You’ll need flour, vanilla, melted butter, some leavening, sugar and milk.
HOW TO MAKE APPLE COBBLER
What I love about this recipe is how simple it is to come together. Here’s how to make it:
- The filling should be combined. I combined gala and honey crisp apples. Other apple combinations are also completely viable. Add the spices, flour, lemon juice, sugar, vanilla, and brown sugar after that.
- The topping is really straightforward:
- The flour, baking soda, salt, sugar, milk, melted butter, and vanilla are combined in a medium basin.
- In a baking dish, the topping is then placed on top of the filling.
- Once in the oven, bang! done!
As much as I wish this was a one-bowl recipe, it’s a two-bowl recipe. But it’s simple, simple!
TIPS AND TRICKS FOR APPLE COBBLER
Here are some questions, I’m sure you’re asking yourself!
Can you make a biscuit topping? Sure, but this isn’t that recipe per se so I would look for a recipe like that and use the apple spiced portion of this recipe.
Would this topping work with a peach cobbler or other fresh fruit? Absolutely. Though just a heads up, you’ll need to use a more of a thickening agent than flour (what we have here) because peaches and berries are juicier than apples. Berry fruit cobblers definitely have different ratios because of this.