The BEST Homemade Apple Cobbler
with a Chewy Cookie Crust
For the apple filing:
1/4 cup (62.5ml) lemon juice 3 1/2 lbs (1.58kg) sweet apples 1/3 cup (73g) packed brown sugar 1/2 tsp (2.5g) almond extract 1/4 tsp table salt (1.42g) 2 tbsp (15g) cornstarch 1 tsp (2.64g) ground cinnamon 1/2 tsp (1.1g) ground cloves
For the cookie crust:
1 1/4 cup (187.5g) all-purpose flour 1 tsp (2.64g) ground cinnamon 1 1/4 tsp (5g) baking powder 1/2 tsp table salt (2.84g) 10 tbsp (142g) butter, melted 1/2 cup plus 2 tbsp (139.38g) packed brown sugar 1/4 cup plus 1 tbsp (62.5g) granulated sugar 1 tsp (5g) pure vanilla extract
Coat a cast iron skillet with a generous layer of butter.
Or, you can use a baking dish!
Peel, core, and slice the apples...
And add them to a bowl with lemon juice.
The lemon juice will keep them from browning!
Add the rest of the filling ingredients to the bowl with the apples...
And stir to mix.
I like to use sweet apples for cobbler - like Honeycrisp.
Spread the apples in the pan and bake at 350 degrees F (176 degrees C) for 15 minus.
Add all the cobbler topping ingredients to a bowl and stir to mix.
Crumble the topping over the apples and bake for another 40 - 45 minutes.
Bake until the topping is golden brown and the filling is thick and bubbly.
Let cool 15 minutes, then scoop onto plates...
Top with ice cream.