Apple Cinnamon Cobbler Recipe

Preheat and prepare

Preheat the oven to 375°F (190°C). Lightly butter a 9-inch (23 cm) round or an 8x8-inch (20x20 cm) baking dish.

In a large bowl, combine the sliced apples, 1 tablespoon granulated sugar, 1 tablespoon packed light brown sugar, 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg, and 1 tablespoon lemon juice. Toss to coat evenly.

Sprinkle 1 tablespoon cornstarch over the apples and toss again until the slices are evenly coated. The cornstarch will thicken the juices as the filling bakes.

Transfer the apple mixture to the prepared baking dish and dot the top with the 2 tablespoons unsalted butter pieces, distributing them over the apples.

In a medium bowl whisk together 1 1/4 cups all-purpose flour, 3 tablespoons granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1/2 teaspoon ground cinnamon until evenly combined.

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

In a small bowl, whisk together 1/2 cup whole milk and 1 teaspoon vanilla extract. Pour the milk mixture into the flour-butter mixture and stir gently with a fork until just combined. Do not overmix; the dough should be slightly shaggy and sticky.

Using a large spoon or an ice cream scoop, drop mounds of the topping dough over the apple filling, spacing them evenly so some filling remains exposed. If desired, brush the tops with the lightly beaten egg for a glossier, golden finish and sprinkle a pinch of extra sugar on top.

Place the cobbler in the preheated 375°F (190°C) oven and bake for 35–45 minutes, or until the topping is golden brown and a knife inserted into the center apples meets little resistance. The filling should be bubbling around the edges.

If the topping browns too quickly, tent loosely with foil for the final 10–15 minutes of baking. Remove from oven and let the cobbler rest for 10–15 minutes to allow the filling to thicken slightly.

Serve warm: scoop or slice the cobbler into bowls or plates and top each serving with a scoop of vanilla bean ice cream. Dust each serving with a light sprinkle (about 1/8–1/4 teaspoon) of ground cinnamon if desired.