Cinnamon Sugar Apple Cobbler
This easy apple cobbler consists of a gooey, spiced apple filling and a cinnamon sugar crusted cobbler topping. Everything from the perfectly cooked apples to the fluffy cake-like topping to the fall spices screams cozy autumn. Serve warm with a few generous scoops of vanilla ice cream and dig in!
Equipment
Ingredients
For the apple filling:
- 620 g (about 3-4 apples) honeycrisp apples, peeled & sliced
- 160 g (¾ cup) dark brown sugar
- 1 ½ teaspoon cinnamon
- ½ teaspoon cloves
- ½ teaspoon nutmeg
- ½ teaspoon allspice
- ½ teaspoon ginger
- ½ teaspoon salt
- 42 g (3 tablespoon) unsalted butter
- 24 g (3 tablespoon) cornstarch
- 1 teaspoon vanilla extract
For the cobbler topping:
- 160 g (1 ⅓ cup) all-purpose flour
- 106 g (½ cup) dark brown sugar
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- 113 g (8 tablespoon) unsalted butter, cold & cubed
- 150 g (⅔ cup) heavy cream
For the cinnamon sugar:
- 24 g (2 tablespoon) granulated sugar
- ¼ teaspoon cinnamon
Instructions
For the apple filling:
- In a large bowl, combine apple slices, brown sugar, spices, and salt.
- In a medium pot, melt the butter over medium heat.
- Add the filling mixture to the pot and stir frequently for about 5 minutes until the apples start to soften and release their juices.
- Stir in the cornstarch and cook for another 5 minutes until the apples have softened and the liquid has thickened.
- Remove from heat and stir in the vanilla.
- Pour the filling into the pie pan and set aside to cool. Alternatively, pour the filling into an airtight container and chill in the fridge overnight.
For the cobbler topping:
- When ready to bake the cobbler, preheat the oven to 375 degrees F.
- In a medium bowl, combine the flour, brown sugar, baking powder, and salt.
- Cut the cold butter into cubes and toss in the flour mixture. Using your fingers, cut the butter into the dry ingredients until pea sized pieces are left.
- Pour in the heavy cream and mix until fully combined. It should be the consistency of cookie dough.
- Using a cookie scoop, add the cobbler topping onto the apple filling and sprinkle the cinnamon sugar on top.
- Place the cobbler on a baking sheet, then bake for about 45 minutes or until the top is a deep golden brown and the center no longer looks doughy. Tent the cobbler with aluminum foil around the 30 minute mark to prevent it from becoming too dark.
- Allow to cool for a few minutes, then top with vanilla ice cream and enjoy!
Notes
- Make the apple filling ahead of time. To save time, make the filling the day before and pour it into an airtight container and chill in the fridge overnight. The next day, all you need to do is whip up the cobbler topping and bake!
- While baking, tent with foil. Tent the cobbler with aluminum foil around the 30 minute mark to prevent it from becoming too dark.
Nutrition Facts
Serving: 1serving | Calories: 469kcal | Carbohydrates: 66g | Protein: 3g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 389mg | Potassium: 177mg | Fiber: 3g | Sugar: 44g | Vitamin A: 804IU | Vitamin C: 4mg | Calcium: 103mg | Iron: 1mg
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