Deep Dish Apple Cobbler:This recipe for Deep Dish Apple Cobbler will become your favorite! It’s creamy, sweet and full of cinnamon apple goodness. Are you looking for the best deep dish apple cobbler recipe? I have what you need. Deep dish apple cobbler is an easy and fun dessert recipe that’s easy to make at home. Enjoy this tasty apple pie recipe today!
Deep Dish Apple Cobbler
- 7 tablespoons unsalted butter
- 1/2 cup granulated sugar
- 1 cup firmly packed light brown sugar
- 3 tablespoons fresh lemon juice
- 1 cup plus 1 tablespoon all purpose flour
- 2 pounds Granny Smith apples, cored, peeled and sliced 1/4-inch thick
- 2 pounds McIntosh or Gala apples, cored, peeled and sliced 1/4-inch thick
- 1 cup pecan pieces
- 2 ounces Calvados or brandy
- Pinch freshly grated nutmeg
- 1 teaspoon ground cinnamon
- 2 pinches salt
- 1/2 recipe Basic Sweet Pie Crust
- 1 quart vanilla ice cream, optional
- Preheat the oven to 350 degrees F.
- In a large, heavy skillet melt 3 tablespoons of the butter over medium-high heat. Add the sugar, 1/2 cup of the brown sugar, the lemon juice and 1 tablespoon of the flour. Stir the mixture for 1 minute to dissolve the sugars. Add the apples and cook, stirring, for 3 minutes. Stir in the pecans and cook for 1 minute. Add the Calvados and carefully flambé the mixture off the heat. Return the pan to the heat and cook for an additional minute, then stir in the nutmeg, cinnamon, and pinch of salt. Mix thoroughly and remove from the heat to cool.
- In a large mixing bowl, combine the remaining 4 tablespoons butter, the remaining 1/2 cup brown sugar, the remaining 1 cup of flour and the remaining pinch of salt. Blend the mixture well with your hands until it resembles coarse crumbs.
- Roll out the pie shell and place in the bottom of a 10-inch pie pan, trimming the edges as necessary. Pour the apple filling into the pie shell and sprinkle the crumb topping evenly over the top. Place the pan in the preheated oven and bake until the top is lightly browned, about 45 minutes to 1 hour.
- Remove the cobbler from the oven and serve warm topped with vanilla ice cream, if desired.
Apple Cobbler recipe ~ easy deep dish dessert, loaded with fresh apples bursting with fall flavor baked with a simple cake topping.
Contrary to the flavor of my coffee this morning, it’s not only pumpkin season but apple, too. Of course, apples are available year round, but they reach their peak season and their best flavor in the fall.
EASY HOMEMADE APPLE COBBLER!
So ~ dare I say it ~ let’s shelve the pumpkin at least for today and make Apple Cobbler. Less work and fuss than pie and very bit as delicious.
Deep dish, loaded with fresh tangy and sweet apples bursting with all the flavors of fall (except pumpkin!) and covered with a simple cake topping. Serve it up with a scoop of ice cream and even a little caramel topping. Pumpkin who?
As far as homemade desserts go, a cobbler is about as easy as it gets while still using fresh ingredients. The taste rivals your favorite apple pie but leaves you with way more time on your hands.
WHAT’S IN THIS APPLE COBBLER?
- granulated sugar
- lemon zest
- lemon juice
- all purpose flour
- granulated sugar
- baking powder
- milk (2% used)
- vanilla extract
WHAT KIND OF APPLES MAKE THE BEST COBBLER?
While all apples are delicious, not all apple varieties are good for baking. Here are the top 5 baking apples in no particular order. I used a combination of Granny Smith and Honey Crisp.
- Granny Smith
- Honey Crisp
- Pink Lady
HOW DO I MAKE APPLE COBBLER?
Preheat the oven to 375° then slice the butter and add it to a 9 x 9 baking dish. Transfer the baking dish with the butter to the oven then let the butter melt while the oven preheats. Keep an eye on the butter and remove the dish as soon as the butter is melted.
Meanwhile peel, core and slice the apples then add them to a medium size bowl along with the sugar, cinnamon, flour, lemon zest, lemon juice and salt gently tossing to coat.
In a separate bowl whisk the flour, sugar, baking powder, cinnamon and salt together then fold in the milk and vanilla stirring just until it’s combined.
Add the apples to the butter-lined baking dish then pour the batter over the top. It’s okay if all of the apples aren’t completely covered.
Bake at 375° for 30-35 minutes or until the batter is a light golden brown then remove from the oven and serve warm.
HOW DO I SERVE THIS APPLE COBBLER?
Warm Apple Cobbler tastes best (it’s easy to reheat in the microwave). Scoop some into a bowl then if you’d like, top it with vanilla ice cream, caramel sauce, whipped cream or even a few nuts.
This deep-dish dessert bubbles with homespun charm and flavor.
PREP TIME:0 hours 30 mins
COOK TIME:0 hours 43 mins
TOTAL TIME:1 hour 13 mins
1 c. all-purpose flour
1 1/2 tsp. baking powder
1/4 c. sugar
1 tbsp. sugar
3 tbsp. cold butter or margarine
1/2 c. heavy or whipping cream
1 tbsp. heavy or whipping cream
tsp. ground cinnamon
2 1/2 lb. Granny Smith, Golden Delicious, and/or Gala apples
2 tbsp. cornstarch
- Prepare Cobbler Crust: In medium bowl, combine flour, baking powder, and 1/4 cup sugar. With pastry blender or using two knives scissors-fashion, cut in butter until mixture resembles fine crumbs. Add 1/2 cup cream and stir with fork until dough comes together.
- Gather dough into ball and place on lightly floured sheet of waxed paper. With floured rolling pin, roll dough into 9-inch round. Slide waxed paper onto cookie sheet and refrigerate dough until ready to use. In cup, mix cinnamon and remaining 1 tablespoon sugar; set aside.
- Preheat oven to 400 degrees F. Prepare Apple Filling: From lemon, grate 1/2 teaspoon peel and squeeze 1 tablespoon juice. In large bowl, toss lemon peel and juice with apples, sugar, cornstarch, and salt. Transfer apple mixture to 9 1/2-inch deep-dish glass or ceramic pie plate. Cover with waxed paper and cook in microwave oven on High 8 minutes or until apples are fork-tender, stirring well halfway through cooking.
- Immediately, while filling is hot, remove dough round from refrigerator and, with the help of the waxed paper, invert dough over apple mixture. Peel off paper. Cut 4-inch X in center of round; fold back points to make square opening. Brush dough with remaining 1 tablespoon heavy cream; sprinkle with cinnamon-sugar.
- Bake pie 35 to 40 minutes or until filling is bubbling in center. If crust is browning too quickly, loosely cover pie with foil after 25 minutes. Cool pie on wire rack.