Apple Cobbler Recipe

Prepare apples

Preheat oven to 375°F (190°C). Peel, core and slice apples into 1/4-inch thick slices so you have about 6 cups.

In a large mixing bowl, combine 1 cup granulated sugar, 1 cup light brown sugar, 2 tablespoons cornstarch, 2 teaspoons cinnamon, 1 teaspoon nutmeg and 1 teaspoon salt. Whisk to combine evenly.

Add the sliced apples to the sugar-spice mix. Pour in 2 tablespoons lemon juice and toss thoroughly so slices are evenly coated. Let sit 10 minutes for juices to begin releasing.

Transfer the apple mixture and any accumulated juices into a 9x13-inch baking dish (or a similarly sized cast-iron skillet). Dot the top with 2 tablespoons cut butter in small pieces, distributing them evenly over the apples.

In a medium bowl, whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, 1 tablespoon granulated sugar and 1 teaspoon salt until blended.

Add 6 tablespoons cold cubed butter to the flour mixture. Using a pastry cutter, two forks, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

Make a well in the center and pour in 1 cup cold buttermilk and 1 teaspoon vanilla extract. Stir gently with a fork just until the dough comes together — do not overmix. The dough should be somewhat sticky and drop easily from a spoon.

Spoon or drop the topping over the prepared apple filling in generous mounds, spacing them so they cover most of the apples but allowing some gaps for steam to escape and fruit juices to bubble through.

In a small bowl, whisk 1 large egg with a teaspoon of water to make an egg wash. Brush the tops of the biscuit dough lightly with the egg wash and sprinkle with 1 tablespoon coarse sugar if using.

Place the baking dish in the preheated 375°F (190°C) oven on the middle rack. Bake for 35–45 minutes, or until the topping is golden brown and a knife inserted into the topping meets resistance and the filling is bubbling at the edges.

If the topping is browning too quickly but the filling isn't bubbling, loosely tent the cobbler with foil and continue baking until bubbling is achieved.

Remove from oven and let cool on a wire rack for at least 15 minutes. This resting helps the filling set so it won't be overly runny when served.

Serve warm, spooning cobbler into bowls. Top with vanilla ice cream or whipped cream if desired.