Apple Cobbler

This Southern Apple Cobbler features tender cinnamon-spiced apples beneath a buttery, golden topping. Serve it warm with vanilla ice cream and caramel sauce for an old-fashioned dessert everyone will love.

Course Dessert

Cuisine American, Southern

Keyword apple-cobbler, apple-cobbler-recipe

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 513kcal

Ingredients

Apples:
6 large Granny Smith OR Honey Crisp Apples cored, peeled 1/4 inch slices
4 Tbsp unsalted butter
2 tsp lemon juice
1/4 cup granulated sugar
1/4 cup packed light brown sugar
2 tsp ground cinnamon
1 tsp apple pie spice
1 Tbsp cornstarch
1/2 cup apple juice, apple cider or water
Batter:
1/2 cup unsalted butter
1 1/2 cups self rising flour
1 cup granulated sugar plus 2 Tbsp
1 cup milk
2 large eggs
1 1/2 tsp pure vanilla extract
1 tsp ground cinnamon
vanilla ice cream and warm caramel sauce for serving

Instructions

Make Apples: In a heavy bottomed skillet, melt butter over medium-high heat.
To the skillet add apples, granulated sugar, brown sugar, lemon juice, cinnamon, apple pie spice and salt. Mix well. Lower heat to medium-low. Simmer allowing to bubble gently for 15-20 minutes.
In a small bowl mix 1 tablespoon cornstarch with apple juice until dissolved. Increase heat to medium-high and stir into the apples. Remove from the heat and set aside to cool. (This can be done up to 2 days in advance and placed into the refrigerator.)
Make Cobbler: Preheat the oven to 350°F. Put 1/2 cup butter in a 13x9-inch baking dish OR 12-inch cast iron skillet and into the oven to melt while it preheats.
Meanwhile, in a medium size bowl whisk together self rising flour, 1 cup granulated sugar, milk, eggs and vanilla extract until fully combined.
Remove dish from oven and swirl to coat bottom and sides with butter. Pour the batter evenly into the dish.
Spoon apples and dollop all over batter. Mix together reserved 2 tablespoons granulated sugar with 1 teaspoon cinnamon and sprinkle on top.
Bake for 35-40 minutes or until golden and puffed.
Serve warm with vanilla ice cream and a drizzle of warm salted caramel sauce, if desired.
Slow Cooker Instructions:
Prepare the apple filling per the recipe. Set slow cooker to low.
Melt butter and pour into the bottom of a 6 quart oval slow cooker or similar.
Make the batter per the recipe and pour into the slow cooker.
Dollop the cooked apples over the batter then sprinkle the top with cinnamon and sugar.
Place doubled paper towels over the opening and firmly lock the lid into place.
Cook on low for 3-4 hours or until a toothpick inserted into the center of the cobbler batter comes back clean.
Let stand uncovered for 5 minutes, then scoop into bowls and enjoy.

Notes

Sweet Apples - What variety of apples are best for cobbler? I use Granny Smith apples in this recipe since the tart apple flavor balances the sweetness and they're a great baking apple. They also tend to hold their shape well. That said, you could use Gala apples, Braeburn apples, Mcintosh apples or Honeycrisp apples or your favorite kind of apples.
Self-Rising Flour - Adapt the batter for this recipe using 1 1/2 cups all purpose flour, 2 teaspoons baking powder and 1/2 teaspoon baking soda plus 1/4 teaspoon salt.
Make-Ahead Tip - The apple filling can be made up to 2 days in advance and kept chilled in the refrigerator until assembling the cobbler.
Serving Option - I really like serving this cobbler with a scoop of ice cream and a generous drizzle of warm salted caramel sauce. It's delicious with or without it, so the choice is completely yours.

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