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Easy Old-Fashioned Apple Cobbler with Buttery Topping

A close-up shot of a warm slice of apple cobbler showing caramelized apples and a thick, sugary crumb topping.
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You get tender, cinnamon-spiced apples beneath a buttery topping that tastes like a cross between a biscuit and a snickerdoodle cookie. This is the comforting dessert you need for fall baking or any cozy night.

Ingredients

Scale
  • 6 large Granny Smith apples, peeled, cored, and sliced
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 tablespoon all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon lemon juice
  • 1 tablespoon unsalted butter, cut into small pieces
  • 1 1/2 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
  • 1/2 cup buttermilk
  • 1 large egg, beaten (for egg wash)
  • 1 teaspoon coarse sugar (for sprinkling)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8×8 inch baking dish.
  2. In a large bowl, combine the sliced apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, and lemon juice. Toss gently until the apples are evenly coated.
  3. Pour the apple mixture into the prepared baking dish and dot the top evenly with the 1 tablespoon of cut butter pieces.
  4. Prepare the topping: In a separate medium bowl, whisk together the 1 1/2 cups flour, 1 tablespoon sugar, baking powder, and salt.
  5. Cut in the cold, cubed butter using a pastry blender or your fingers until the mixture resembles coarse crumbs, with some pea-sized pieces remaining.
  6. Pour in the buttermilk and stir just until the dough comes together. Do not overmix; the dough will be shaggy.
  7. Drop spoonfuls of the cobbler topping evenly over the spiced apples, leaving small gaps between the mounds of dough. You do not need to cover the apples completely.
  8. Brush the tops of the dough mounds lightly with the beaten egg wash and sprinkle with coarse sugar.
  9. Bake for 40 to 45 minutes, or until the topping is golden brown and the apple filling is bubbly and tender when pierced with a fork.
  10. Let the apple cobbler cool on a wire rack for at least 15 minutes before serving. Serve warm with vanilla ice cream or whipped cream.

Notes

  • For a caramel apple cobbler alternative, drizzle 1/4 cup of caramel sauce over the apples before adding the topping.
  • If you do not have buttermilk, mix 1/2 cup of regular milk with 1/2 teaspoon of white vinegar or lemon juice and let it sit for 5 minutes before using.
  • This recipe works well with firm, slightly tart apples like Honeycrisp or Gala if you prefer a less sharp flavor than Granny Smith.

Nutrition

Find it online: https://yumdrizzle.com/apple-cobbler-easy-old-fashioned-buttery-topping/