Apple Cobbler is a classic American baked fruit dessert known for its simple combination of tender fruit and rustic biscuit topping. This vintage version begins with sliced apples arranged in a buttered pan and seasoned with sugar, nutmeg, cinnamon, and butter. Biscuit dough is placed directly over the fruit and baked until nicely browned. What makes this recipe particularly interesting is the separate brown sugar sauce thickened with flour and finished with butter and fresh lemon juice. The warm sauce is poured over the baked apples and biscuits, adding sweetness, moisture, and a subtle citrus tang. Simple and economical, this old-fashioned cobbler is especially well suited to apple season and cool-weather baking.
Ingredients
Apple Cobbler
- butter (for greasing the baking pan)
- 5 to 6 apples (peeled, cored, and sliced)
- ⅔ cup granulated sugar
- ¼ tsp ground nutmeg
- ½ tsp ground cinnamon
- 1 tbsp butter (cut into small pieces)
- 1 batch biscuit dough (enough to cover the apples)
Brown Sugar-Lemon Sauce
- 1 cup cold water
- 1 ½ cup brown sugar
- 2 tbsp all-purpose flour
- 1 pinch salt
- 1 tbsp butter
- ½ lemon (Juice of)
Instructions
Step 1: Prepare the Baking Pan
- Preheat the oven to 350°F.
- Butter a baking pan.
Step 2: Prepare the Apples
- Peel, core, and slice the apples.
- Arrange the sliced apples evenly in the buttered pan.
Step 3: Season the Apples
- Sprinkle 2/3 cup sugar over the apples.
- Season with nutmeg and cinnamon.
- Dot the apples with small pieces of butter.
Step 4: Add the Biscuit Dough
- Prepare your favorite biscuit dough.
- Place the biscuit dough over the apples, covering the fruit with an even layer or individual portions of dough.
Step 5: Bake the Cobbler
- Bake at 350°F for approximately 35 to 40 minutes, or until the biscuit topping is nicely browned and the apples are tender.
Step 6: Prepare the Sauce
- Combine the cold water, brown sugar, flour, and salt in a saucepan.
- Cook over medium heat, stirring frequently, until the sauce thickens.
Step 7: Finish the Sauce
- Remove the thickened sauce from the heat.
- Stir in the butter and juice of 1/2 lemon.
Step 8: Finish the Cobbler
- Remove the cobbler from the oven.
- Pour the warm sauce over the apples and biscuits.
- Cover the top loosely with a clean towel or foil for several minutes before servin
Tips
- Use firm baking apples such as Granny Smith, Braeburn, Jonathan, or Honeycrisp.
- Combine tart and sweet apple varieties for a more balanced filling.
- Don’t slice the apples too thinly; slightly thicker slices are less likely to turn mushy during baking.
- Drop the biscuit dough in portions over the apples for a more traditional cobbler appearance.
- For a stronger spice flavor, increase the cinnamon or add another small pinch of nutmeg.
- Prepare the brown sugar sauce while the cobbler is baking so both can be served warm.
- Add a little finely grated lemon zest to the sauce for additional citrus flavor.
- Chopped pecans or walnuts can be scattered over the apples before adding the biscuit topping.
- Serve the cobbler warm on its own or with vanilla ice cream or lightly whipped cream.
- Refrigerate leftovers and gently reheat individual portions before serving.
Nutrition
Calories: 365kcalCarbohydrates: 68gProtein: 4gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 18mgSodium: 310mgPotassium: 245mgFiber: 4gSugar: 43gVitamin A: 280IUVitamin C: 8mgCalcium: 65mgIron: 1.4mg