Old Fashioned Apple Cobbler
This authentic Old Fashioned Apple Cobbler features tender, cinnamon-spiced apples beneath a golden buttermilk biscuit topping. Unlike modern shortcuts, this recipe delivers the genuine flavors and textures that have made apple cobbler a beloved comfort food for generations.
Equipment
- 9x13-inch Baking Dish or 10-inch Cast Iron Skillet
- Large Mixing Bowl
- Medium Mixing Bowl
- Pastry Cutter
Ingredients
Apple Filling
- 6 cups apples peeled, cored, and sliced (about 6-7 medium apples, Granny Smith preferred)
- 3/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon fresh lemon juice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 pinch salt
- 2 tablespoons butter cut into small pieces
Buttermilk Biscuit Topping
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup cold butter cubed
- 3/4 cup buttermilk or 3/4 cup milk with 2 teaspoons vinegar/lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon coarse sugar for sprinkling (optional)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish or a deep 10-inch cast iron skillet.
- In a large bowl, combine the sliced apples, sugar, flour, lemon juice, cinnamon, nutmeg, and salt. Toss gently until the apples are evenly coated.
- Transfer the apple mixture to your prepared baking dish, spreading it out evenly. Dot the surface with the small pieces of butter.
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Using a pastry cutter or your fingertips, cut in the cold butter until the mixture resembles coarse crumbs.
- Make a well in the center of your flour mixture and pour in the buttermilk and vanilla extract. Stir just until combined - do not overmix.
- Drop spoonfuls of the biscuit topping over the apples, leaving some small gaps for the filling to bubble up. Sprinkle with coarse sugar if desired.
- Bake for 45-50 minutes, or until the topping is golden brown and the apple filling is bubbling around the edges. If the topping browns too quickly, loosely cover with aluminum foil.
- Allow the cobbler to cool for 15-20 minutes before serving to let the filling set slightly.
Notes
- For the best texture, use firm apples that hold their shape when baked, like Granny Smith, Honeycrisp, or Braeburn.
- Slice apples uniformly (about ¼-inch thick) to ensure even cooking.
- Keep the butter for the topping cold until ready to use for a flakier texture.
- The lemon juice prevents apple browning and balances sweetness.
- Cast iron creates more even heating for perfectly cooked apples.
- Avoid opening the oven frequently during baking to maintain temperature.
- Slice apples uniformly (about ¼-inch thick) to ensure even cooking.
- Keep the butter for the topping cold until ready to use for a flakier texture.
- The lemon juice prevents apple browning and balances sweetness.
- Cast iron creates more even heating for perfectly cooked apples.
- Avoid opening the oven frequently during baking to maintain temperature.
Nutrition
Calories: 320kcalCarbohydrates: 53gProtein: 3gFat: 12gSaturated Fat: 7gSodium: 290mgFiber: 3gSugar: 32g
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