Holidays, Your Way | Apple Cobbler

What happens when sweet fall apples meet a buttery biscuit topping? Pure magic, because your guests will make a decadent cobbler disappear before your very eyes.

Don’t worry, you’ll have ample opportunities to try all sorts of incredible pie recipes this year. Just don’t forget the cobbler, the close cousin that everyone loves to see at the holiday table. They’re similarly satisfying with a few key twists — cobblers are crumbly on top, crust-less on the bottom, and easier (to make) than pie.

Cobblers typically take about an hour to bake, so be sure to pick crisp, tart apples that can handle the heat. Think Granny Smith, Braeburn, and Honeycrisp. Or, for a festive splash of color, try our naturally neon Pink Pearls. No matter the variety, your apples will shine in every square — especially when topped with vanilla ice cream!

Can’t wait to make your soon-to-be famous apple cobbler? Let’s get started with our simply delicious recipe.

Apple Cobbler

Prep

20 min

Stove

350ºF

Cook

45 min

Print

Serves 6-8

INGREDIENTS

3 lbs apples, cored and sliced to 1/4 inch thickness
3/4 cup sugar
2 tsp ground cinnamon
1/2 tsp ground nutmeg
2 cups all-purpose flour (or 1.5 cups almond flour)
2 large eggs
2 tsp baking powder
1 tsp Salt
2/3 cups unsalted butter, melted
Sea salt, for garnish (optional)

DIRECTIONS

Preheat oven to 350°F.

Combine apple slices with 1/4 cup sugar, 1 tsp. cinnamon, and nutmeg in a large bowl. Stir until evenly coated.

Place apples into an 8×11 or 13×9-inch baking dish.

In a separate bowl, combine flour, baking powder, 1/2 cup sugar, 1 tsp. cinnamon, eggs, and salt. Mix until coarse, sprinkle over apples, and top with melted butter.

Bake for 45 minutes or until apples are fork-tender.

Allow cobbler to cool until just warm before serving.

Can’t get enough of those warm seasonal spices? This recipe brings a double dose of ginger plus buttermilk for an extra-tender topping.

Ginger Lemon Apple Cobbler

Prep

20 min

Stove

425ºF

Cook

40 min

Print

Serves 6-8

INGREDIENTS

3 lbs apples, peeled, cored, and sliced to 1/2 inch thickness
2 cups all-purpose flour (or 1.5 cups almond flour)
1 lemon, juiced and zested
1 stick unsalted butter, cubed
3/4 cup sugar
1/2 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1 tsp vanilla extract
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup buttermilk
1 tbsp crystallized ginger, finely chopped

DIRECTIONS

Heat oven to 425°F.

In a large bowl, toss apples with lemon juice.

Melt butter in a large pot over medium heat. Add apples, ginger (ground and crystallized), 1/2 cup sugar, 1/2 tsp. cinnamon, and 1/4 tsp. ground nutmeg. Cover and cook for 10 minutes, or until apples are tender. Stir in vanilla and toss to coat.

Transfer filling to a 9×9-inch (or similarly sized) baking dish.

Whisk remaining ingredients together in a separate bowl. Combine until butter breaks down into small, pea-sized pieces. Make a well in the center of the mixture and pour in buttermilk. Stir with fork to moisten flour.

Crumble the mixture over the apples in the baking dish.

Bake at 425°F for 10 minutes, or until the top begins to brown. Then, lower temperature to 350°F and bake for 30 minutes.

Let cool until just warm. Serve and enjoy!

Yum! It doesn’t get any better than that, unless you add creamy peak-season pumpkin to the mix…

Apple and Pumpkin Cobbler

Prep

15 min

Stove

350ºF

Cook

40-50 min

Print

Serves 6-8

INGREDIENTS

4 cups fresh sugar pie pumpkin, peeled and cut into 1-inch cubes
1 lb apples, peeled, cored, sliced into 1-inch cubes
1 cup dried red currants
1 cup light brown sugar
1/2 lemon, juiced
1/2 tsp ground ginger
1/4 tsp nutmeg
1/4 tsp ground cloves
2 cups all-purpose flour (or 1.5 cups almond flour)
1/2 tsp kosher salt
1 tbsp sugar
2 1/4 tsp baking powder
6 tbsp cold unsalted butter, cut into 1/2-inch pieces
1/2 cup heavy cream
Crème fraîche for serving

DIRECTIONS

Preheat oven to 350°F. Grease 9×9-inch baking dish with one tbsp. of butter.

Combine 1 tbsp. flour, ginger, nutmeg, lemon juice, cloves, pumpkin, apples, and currants in a large bowl. Spoon into baking dish.

In a separate bowl, mix remaining flour, salt, sugar, and baking powder. Add remaining butter, combine until coarse. Pour in cream, mix gently until moist.

Using your hands, form dough into palm-sized, 1/2 inch thick patties. Scatter over top of baking dish.

Bake for 40 minutes, or until topping is browned.

Allow cobbler to cool for 10 minutes. Serve with dollops of crème fraîche.