Restaurants›CJ's BBQ 2 Go›Apple Cobbler Recipe

Apple Cobbler Recipe

Inspired by CJ's BBQ 2 Go
Time1h 10m
Serves8

Make Apple Cobbler Recipe in just 1h 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Apple Filling

Cobbler Topping

Method

Apple Filling

1

Prep apples

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

2

Combine filling

In a large bowl toss the apple slices with 1 cup granulated sugar, 2 tablespoons brown sugar, 2 tablespoons lemon juice, 1 teaspoon cinnamon, 1 teaspoon nutmeg, 2 teaspoons cornstarch and 1 teaspoon salt until evenly coated.

3

Cook briefly (optional)

For a less-runny filling, heat 2 tablespoons unsalted butter in a medium skillet over medium heat, add the coated apples and sauté for 3–4 minutes just until they begin to soften and juices thicken slightly. Remove from heat. (If you prefer a raw filling, skip this step and proceed.)

4

Assemble in dish

Transfer the apple mixture to a 9x13-inch (or similar) baking dish, spreading into an even layer. Spoon any juices from the bowl on top. Dot the surface with the 2 tablespoons butter cut into small pieces.

Cobbler Topping

5

Dry ingredients

In a medium bowl whisk together 1.5 cups all-purpose flour, 1 tablespoon granulated sugar, 2 teaspoons baking powder and 1/2 teaspoon salt.

6

Cut in butter

Cut 6 tablespoons cold unsalted butter into small cubes and work it into the dry ingredients with a pastry cutter or two forks (or pulse briefly in a food processor) until the mixture resembles coarse crumbs with some pea-sized bits of butter remaining.

7

Add wet ingredients

Stir 3/4 cup milk and 1 teaspoon vanilla into the flour-butter mixture until just combined and a soft, slightly sticky dough forms. Do not overmix.

8

Portion topping

Using a spoon or an ice cream scoop (about 2 tablespoons each), drop rounded mounds of dough evenly over the apple filling, leaving small gaps so steam can escape and juices can bubble up between pieces.

9

Optional egg wash

If using, beat 1 egg and brush lightly over the dough mounds to promote browning, then sprinkle about 1 tablespoon coarse sugar over the top for crunch.

10

Bake

Bake the assembled cobbler in the preheated 375°F (190°C) oven for 35–45 minutes, until the topping is golden brown and the filling is bubbling around the edges. If the topping browns too quickly, tent loosely with foil for the last 10 minutes.

11

Rest

Remove from oven and let the cobbler rest for 15–20 minutes so the filling thickens slightly and is easier to serve.

12

Serve

Serve warm with vanilla ice cream or whipped cream if desired.