Saucy apples coated with cinnamon, cloves, and brown sugar and baked under a sugar cookie topping that’s a delicious combination of chewy, crispy, crumbly, and gooey.
For the Apple Cobbler Filling:
- 4 tbsp (1/4 cup) of freshly squeezed lemon juice
- 3 1/2 lbs sweet apples (recommended varieties: honey crisp, ambrosia, jazz, sweet tango, or pink lady)
- 1/3 cup packed dark brown sugar
- 1/2 tsp almond extract (optional)
- 1/2 tsp table salt (1 tsp kosher salt)
- 2 tbsp cornstarch
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
For the brown sugar cookie topping:
- 1 1/4 cup all-purpose flour
- 1 tsp ground cinnamon
- 1 1/4 tsp baking powder
- 3/4 tsp table salt (1 1/4 tsp kosher salt)
- 10 tbsp butter, melted and cooled to room temperature
- 1/2 cup plus 2 tbsp packed dark brown sugar
- 1/4 cup plus 1 tbsp granulated sugar
- 1 tsp pure vanilla extract
Make the Apple Cobbler Filling:
- Preheat the oven to 350 degrees. Coat a well seasoned 12-inch cast iron skillet with a generous layer of butter. You can also use a square or rectangle baking dish – see recipe notes.
- Put the lemon juice into a large bowl.
- Slice the apples into quarters, cut out the core, and slice off the peel. Cut each quarter into 3 slices and add to the bowl with the lemon juice. Stir the apples in the lemon juice to coat, which will keep them from browning.
- Add the rest of the filling ingredients to the bowl with the apples and toss gently to mix. Pour the filing into the skillet or baking dish, smoothing it out into an even layer, and bake for 15 minutes. While it bakes, prepare the topping.
Make the Apple Cobbler Topping:
- Add the flour, baking powder, and salt to a bowl and stir to mix. Add the rest of the ingredients and stir with a spoon or rubber spatula, or your fingers, just until all the dry ingredients are moistened and the mixture comes together into a soft dough. Do not over mix.
- Remove the pan with the apple filling from the oven. Use your fingers to crumble the topping over the apples into an even layer. Put the pan back in the oven and bake for an additional 40 – 45 minutes, until the apple filling is bubbling up all around the edges of the pan and the topping is golden brown and set.
- Remove from the oven and let cool for about 15 minutes before scooping into bowls and serving. Serve with vanilla ice cream if desired.
- If you’re using a cast iron skillet, it’s important that it’s well seasoned. If the pan is not well-seasoned, the acid in the apples and lemon juice can react with the cast iron, giving the cobbler a slight metallic taste. But, well-seasoned pans can handle acidic foods with impunity.
- Instead of a cast iron skillet, you can bake this apple cobbler in a 9×13 rectangle or 9-inch square baking dish. If using a 9×13 rectangle baking dish, follow the recipe as written. If using a 9-inch square baking dish, reduce the amount of apples to 2 1/2 lbs and the cornstarch to 1 tbsp. Keep all the other ingredients the same.
Keywords: cobbler, apple cobbler, easy dessert, apple dessert, easy recipe, apples, winter recipe, fall recipe