Homemade Apple Cobbler

Ingredients

For the apple filling

• 6 medium apples, peeled, cored, and sliced
• ⅓ cup packed brown sugar
• 1 teaspoon ground cinnamon
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch
• ¼ teaspoon salt

For the cobbler topping

• 1½ cups all-purpose flour
• ¾ cup granulated sugar
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 1 cup milk
• ½ cup unsalted butter, melted and slightly cooled
• 1 teaspoon vanilla extract

Optional for serving

• Vanilla ice cream
• Whipped cream
• A light sprinkle of cinnamon

Instructions

1. Prepare the oven and dish. Preheat the oven to 375°F (190°C). Lightly grease a 9 × 13-inch baking dish. Place the dish on a rimmed baking sheet if you want to catch any filling that bubbles over during baking.
2. Slice the apples. Peel and core the apples, then cut them into slices about ¼ inch thick. Try to keep the slices similar in size so they cook evenly. You should have roughly 6 to 7 cups of sliced apples.
3. Season the filling. Put the apples in a large bowl. Add the brown sugar, cinnamon, lemon juice, cornstarch, and salt. Toss until the slices are evenly coated. The cornstarch will help thicken the juices released by the apples as they bake.
4. Fill the baking dish. Spread the seasoned apples in an even layer in the prepared dish. Scrape in any sugar and cinnamon mixture left at the bottom of the bowl.
5. Mix the dry topping ingredients. In a separate bowl, whisk together the flour, granulated sugar, baking powder, and salt. Mixing these first helps distribute the baking powder throughout the topping.
6. Add the wet ingredients. Pour in the milk, melted butter, and vanilla extract. Stir gently until no dry flour remains. The batter should be thick but easy to spoon over the apples. Avoid beating it until completely smooth; a few small lumps are fine.
7. Top the apples. Spoon the batter over the filling and gently spread it toward the edges. It does not need to cover every apple slice perfectly. Small openings allow the fruit to bubble through, giving the finished cobbler its rustic appearance.
8. Bake. Place the dish in the oven and bake for 45–55 minutes. The topping should be golden brown, and the filling should be bubbling around the edges. If the surface browns before the center is baked, loosely lay a sheet of foil over the dish for the last 10–15 minutes.
9. Check the topping. Insert a toothpick into a thick part of the crust, avoiding the apples beneath it. It should come out without wet batter. The cobbler may still look juicy where the apples show through; that is normal.
10. Rest before serving. Let the cobbler stand for at least 15 minutes. The filling will thicken slightly as it cools, making it easier to scoop. Serve it warm, with some apples and golden topping in every portion.

Tips

Choose apples that hold their shape. Granny Smith apples give the filling a pleasant tartness, while Honeycrisp apples add sweetness. Using a mixture of the two gives you both flavors. If your apples are particularly sweet, you can reduce the brown sugar in the filling by a tablespoon or two.