Apple picking season is winding down around here, but I am still making apple desserts. This Apple Cobbler is a great way to get apple pie taste without going to all the trouble of making a pastry crust!
The recipe is just a whole bunch of apples tossed with a little sugar, cinnamon and nutmeg and topped off with a fluffy biscuit topping. I like to use lots of apples in my cobblers, so that the biscuit topping doesn’t overwhelm the fruit.
For pies I like to use crisp apples like Granny Smith so the pie holds its shape. But I like my cobblers juicy, so I used softer Cortland and Gala apples for this dish. Topping the cobbler off with a sprinkling of sparkling sugar adds a little crunch, and the sparkle makes the dessert seem more special with no extra effort.
- 8 apples
- 1 Tablespoon lemon juice
- 1/4 cup brown sugar
- 2 Tablespoon flour
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 1/3 cup flour
- 1/3 cup white sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3 Tablespoon butter
- 2/3 cup buttermilk
- 1 Tablespoon white sparkling sugar
Preheat the oven to 400 F.
Core, peel and slice the apples and put in a bowl.
Toss the apples with the lemon juice, then add the brown sugar, flour, salt, cinnamon and nutmeg and mix well.
Spray a deep square 8" baking dish with cooking spray and add the apples.
Bake the apples for 15-20 minutes, and then add the topping.
For the topping combine the flour, sugar, baking powder and salt mix well.
Cut the butter into small pieces and cut into the flour, either with a pastry cutter, food processor or two forks. Mix until the mixture is in small crumbs.
Add the buttermilk and stir to just combine.
Drop the topping by spoonfuls on top of the baked apples, in 8 or 9 round blobs.
Sprinkle the topping evenly with the sparkling sugar.
Bake for 25 more minutes, until the topping is golden brown.
Serve warm with a scoop of vanilla ice cream.
What is your favorite apple dessert?