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–+ servings

Old-Fashioned Easy Warm Apple Cobbler with Cinnamon Crust

Tender cinnamon-spiced Honeycrisp and Granny Smith apples bubbling in rich brown sugar caramel juices, crowned with a golden, buttery drop-biscuit cobbler crust sprinkled with coarse cinnamon sugar. The ultimate cozy autumn dessert!
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 generous servings
Calories: 360
Ingredients Method Nutrition Notes

Ingredients
  

For the Spiced Caramel Apple Filling
  • 6 medium apples 3 Granny Smith + 3 Honeycrisp, peeled, cored, and sliced 1/4-inch thick
  • 1/3 cup packed light brown sugar
  • 1/4 cup granulated white sugar
  • 2 tbsp all-purpose flour to thicken juices
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 tbsp fresh lemon juice
  • 1 tsp pure vanilla extract
For the Golden Buttery Drop-Biscuit Crust
  • 1 1/2 cups all-purpose flour spooned and leveled
  • 1/3 cup granulated white sugar
  • 1 1/2 tsp baking powder
  • 1/4 tsp fine sea salt
  • 6 tbsp cold unsalted butter cut into small cubes
  • 1/2 cup whole milk or buttermilk
  • 1 tsp pure vanilla extract
For the Crackly Cinnamon Finish & Serving
  • 2 tbsp unsalted butter melted
  • 1 tbsp turbinado coarse sugar mixed with 1/2 tsp cinnamon
  • Vanilla bean ice cream or freshly whipped cream for serving

Method
 

Step-by-Step Instructions
  1. Prep Oven & Dish: Preheat your oven to 375°F (190°C). Grease a 9x9-inch ceramic baking dish or 10-inch cast-iron skillet with butter.
  2. Toss the Apple Filling: In a large bowl, combine the sliced apples, brown sugar, granulated sugar, flour, cinnamon, nutmeg, lemon juice, and vanilla extract. Toss thoroughly until each slice is coated in spiced caramel sugar. Spread evenly into the prepared baking dish.
  3. Make the Cobbler Dough: In a separate bowl, whisk together the flour, sugar, baking powder, and salt. Cut in the cold cubed butter using a pastry cutter or your fingertips until pea-sized crumbs form. Stir in the milk and vanilla just until a soft, shaggy dough forms (do not overmix).
  4. Drop Dough Over Apples: Spoon generous dollops of biscuit dough evenly across the apple layer, leaving small gaps for the bubbling cinnamon apple juices to peek through. Brush the dough dollops with melted butter and sprinkle with the cinnamon turbinado sugar.
  5. Bake to Golden Perfection: Bake at 375°F for 40 to 45 minutes until the biscuit crust is deeply golden brown, cooked through, and the apple juices are thickly bubbling around the edges.
  6. Rest & Serve Warm: Allow the cobbler to cool for 15 minutes so the caramel juices settle and thicken. Spoon warm servings into dessert bowls and top with generous scoops of melting vanilla bean ice cream!

Nutrition

Serving: 1gCalories: 360kcalCarbohydrates: 58gProtein: 4gFat: 14gSaturated Fat: 8gCholesterol: 35mgSodium: 180mgPotassium: 220mgFiber: 4gSugar: 34gVitamin A: 420IUVitamin C: 8mgCalcium: 85mgIron: 1.5mg

Notes

Baker Secrets: 1. The dual-apple strategy: Use a mix of tart Granny Smith and sweet Honeycrisp apples. Granny Smith apples hold their firm structure while Honeycrisp apples release sweet floral juices, giving you the perfect tender bite that never turns mushy. 2. Cold butter in the biscuit topping: Cut very cold butter into the flour until coarse crumbs form. The cold butter pockets steam in the oven, creating an airy, melt-in-your-mouth biscuit crumb. 3. Sparkling cinnamon sugar finish: Brushing the biscuit tops with melted butter and dusting with cinnamon turbinado sugar creates an unforgettable crackly, bakery-style crust!

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