Ingredients
- 3 lb apples (Honeycrisp or Granny Smith), peeled and sliced
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 tbsp lemon juice
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- 2 tbsp cornstarch
- Topping: 1 1/2 cups flour + 1/3 cup sugar + 1 tbsp baking powder + 1/2 tsp salt + 1/2 cup cold butter + 3/4 cup milk
- Coarse sugar, for sprinkling
- Vanilla ice cream, for serving
Instructions
- Fill. Toss the apples with both sugars, lemon juice, cinnamon, nutmeg, and cornstarch. Pour into a greased 9x13-inch dish.
- Make the topping. Whisk the flour, sugar, baking powder, and salt. Cut in the cold butter to pea-size bits, then stir in the milk just until a shaggy dough forms.
- Top. Drop spoonfuls of dough over the apples — gaps are fine and let the juices bubble up. Sprinkle with coarse sugar.
- Bake. Bake at 375°F (190°C) for 38–42 minutes, until the topping is deep golden and the filling bubbles thickly at the edges.
- Serve. Cool 15 minutes so the juices set slightly. Serve warm with vanilla ice cream melting over the top.
💡 Cobbler smarts
Mix apple varieties for the best flavor — tart Granny Smith plus sweet Honeycrisp is the dream team. Cold butter in pea-size bits is what makes the topping tender and biscuity, not tough. The filling should bubble thickly; thin, watery bubbles mean it needs 5 more minutes.
Common questions
What apples are best?
A mix of tart (Granny Smith) and sweet (Honeycrisp, Gala). Avoid Red Delicious — they turn mealy.
Can I use frozen apples?
Yes — thaw and drain them first, or the filling will be watery. Add 5 minutes to the bake.
Cobbler vs. crisp vs. crumble?
Cobbler has a biscuit or batter topping; crisps and crumbles have streusel-style toppings. All delicious, all welcome here.
Can I make it ahead?
Assemble up to a day ahead and refrigerate unbaked; bake from cold, adding 5–10 minutes. Reheats beautifully.
Love this recipe?
Save it to your "Fall Baking Recipes" board so warm apple comfort is always one click away.
📌 Pin it for later