Brown Sugar Apple Cobbler
A deep-dish brown sugar apple cobbler with caramel-coated apples and a golden buttermilk batter topping.
Equipment
- large skillet with lid
- 9x13 inch baking dish
- Mixing bowl
- Whisk
- vegetable peeler
Ingredients
Main Ingredients
- 5 lb apples peeled and sliced about 1/8 inch thick; Granny Smith, Gala, and Golden Delicious
- ½ tsp lemon zest
- 3 tbsp lemon juice
- ¾ cup granulated sugar
- ¾ cup brown sugar packed
- 5 tbsp all-purpose flour for the filling
- 1 ½ tsp ground cinnamon
- ¾ tsp ground nutmeg
- ½ tsp ground cardamom optional
- ¼ tsp kosher salt
- 1 tsp vanilla extract
- 2 cup all-purpose flour spooned and leveled, for the batter
- 1 cup granulated sugar for the batter
- ½ tsp kosher salt
- 2 tsp baking powder
- 1 cup buttermilk
- 1 large egg
- ½ cup cold butter cut into small chunks
- 2 tbsp granulated or raw sugar for sprinkling
Instructions
Cooking
- Prep the apples. Zest and juice the lemon into a large skillet, then peel and slice the apples thinly, tossing them in the juice.
- Cook the filling. Add both sugars, 5 tbsp flour, spices, and 1/4 tsp salt, cover, and cook over medium heat about 20 minutes, stirring every few minutes, until just tender. Stir in the vanilla.
- Fill the dish. Preheat the oven to 375 degrees F and scoop the apples into a 9x13 inch baking dish.
- Make the batter. Whisk 2 cups flour, 1 cup sugar, 1/2 tsp salt, and baking powder, then stir in the buttermilk and egg until thick and spreadable.
- Top. Spread the batter over the apples, dot with cold butter, and sprinkle with 2 tbsp sugar.
- Bake. Bake 45 to 55 minutes until deep golden and bubbling; broil 1 to 3 minutes for a crisper top, watching closely.
- Rest. Cool 15 minutes and serve warm.
Notes
Substitutions: Replace the buttermilk with 1 cup of milk mixed with 1 tbsp lemon juice. Cardamom is optional.
Tips: Slice the apples evenly and cook only until just tender. Serve with vanilla ice cream.
Storage: Refrigerate covered for 3 to 4 days and reheat in a 350 degree F oven.