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Easy Apple Cobbler with Vanilla Ice Cream Recipe

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4.3 from 64 reviews

This easy Apple Cobbler recipe delivers a warm, comforting dessert bursting with layers of tender cinnamon-spiced apples and a crisp, buttery topping. Featuring a mix of apple varieties cooked gently on the stovetop before being topped with a simple, flaky cobbler batter and baked to golden perfection, it’s the perfect treat for family gatherings or cozy nights. Serve it warm with vanilla ice cream for an irresistible finish.

  • Total Time: 1 hour 15 minutes
  • Yield: 12 servings

Ingredients

Apple Filling

  • 5 pounds apples (peeled, about 9-11 large apples; use a variety of flavors like Granny Smith, Gala, Golden Delicious)
  • 1/2 teaspoon lemon zest (from 1 small lemon)
  • 3 tablespoons lemon juice (from 1 small lemon)
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar (packed)
  • 5 tablespoons all purpose flour
  • 1 1/2 teaspoons cinnamon
  • 3/4 teaspoon nutmeg
  • 1/2 teaspoon cardamom (optional)
  • 1/4 teaspoon kosher salt
  • 1 teaspoon vanilla extract

Cobbler Topping

  • 2 1/2 cups all purpose flour (spooned and leveled)
  • 1 1/2 cups granulated sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1/2 cup buttermilk (or cheater version, see notes)
  • 1 egg
  • 1/2 cup cold butter (chopped into chunks)
  • 2 tablespoons sugar (granulated or raw sugar or both)

Serving

  • Vanilla ice cream (for serving, not optional)

Instructions

  1. Make the apple filling: Choose a variety of apples totaling 5 pounds, approximately 9-11 large apples, for balanced flavor such as Granny Smith, Gala, and Golden Delicious. Peel the apples with a vegetable peeler or apple peeler and slice very thinly, about 1/8 inch thick. This should yield roughly 9 cups of sliced apples.
  2. Prepare lemon and apples: Zest 1/2 teaspoon of lemon peel into a high-sided 12-inch skillet. Squeeze 3 tablespoons lemon juice from one small lemon into the pan. Add the sliced apples to the skillet, tossing with lemon juice occasionally during peeling to prevent browning.
  3. Cook the apples (optional): Place the skillet over medium heat on the stovetop. Sprinkle the apples with 3/4 cup granulated sugar, 3/4 cup packed brown sugar, 5 tablespoons flour, 1 1/2 teaspoons cinnamon, 3/4 teaspoon nutmeg, 1/4 to 1/2 teaspoon cardamom (optional), and 1/4 teaspoon kosher salt. Stir gently to combine without breaking the apple slices.
  4. Simmer apples: Cover the skillet with a lid and cook for 20 minutes, stirring every 3 minutes to prevent sticking and ensure even cooking. The apples should be fork-tender but hold their shape. The cooking time may vary to reach your preferred texture. Remove from heat and stir in 1 teaspoon vanilla extract.
  5. Transfer to baking dish: Scrape the cooked apple mixture along with the caramelized juices into a 9×13 inch casserole dish. Allow it to cool for a few minutes while preparing the topping.
  6. Preheat oven: Set the oven to 375°F (190°C) to preheat.
  7. Make the cobbler topping: In a large bowl, whisk together 2 1/2 cups flour, 1 1/2 cups granulated sugar, 1 teaspoon kosher salt, and 1 teaspoon baking powder to combine.
  8. Combine wet ingredients: In a small bowl, whisk 1/2 cup buttermilk with 1 egg. Pour this mixture into the dry ingredients and use a pastry cutter, fork, or spoon to cut the liquid into the flour creating a shaggy dough. It should be slightly lumpy with some dry flour spots remaining.
  9. Top the apples: Spoon or pour the cobbler topping evenly over the apple filling in the casserole dish and spread to cover uniformly.
  10. Add butter and sugar: Chop 1/2 cup cold butter into 1/2 inch pieces and scatter evenly over the cobbler topping. Sprinkle 2 tablespoons sugar (a mix of granulated and raw sugar preferred) evenly over the top for added crunch and sweetness.
  11. Bake the cobbler: Place the baking dish in the preheated oven and bake for 45-55 minutes until the topping is light golden brown and the filling bubbles vigorously.
  12. Optional broil: For an extra crispy topping, broil the cobbler for 1-3 minutes after baking, watching closely to prevent burning.
  13. Serve: Let the cobbler cool for 15 minutes to set the juices. Serve warm with vanilla ice cream – this is essential to the experience.
  14. Storage: Store leftovers loosely covered at room temperature for up to 2 days; then transfer to the refrigerator to keep fresh longer.

Notes

  • You can skip cooking the apples on the stovetop by placing peeled, sliced apples mixed with the lemon juice directly in the baking dish, though cooking enhances flavor and softens apples slightly.
  • The buttermilk can be substituted with a ‘cheater’ version by mixing 1/2 cup milk with 1 teaspoon lemon juice or vinegar and letting sit for 5 minutes.
  • Mixing different apple varieties balances sweetness and tartness for a more complex flavor.
  • Broiling should be monitored carefully because the sugar can burn quickly under high heat.
  • Leftovers are best after resting at room temperature briefly, then refrigerated after 2 days to maintain freshness.
  • Author: Madelynn
  • Prep Time: 30 minutes
  • Cook Time: 45-55 minutes baking + 20 minutes stovetop apple cooking
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/easy-apple-cobbler-with-vanilla-ice-cream-recipe/