The ripening of apples and the distinctive seasonal shift of cool autumnal air in the mornings harken a season of High Holidays and fall baking. Apples and honey grace our tables, and we crave treats enhanced by warming spices and comforting aromas to ease the transition from one year into the next. In the frenzy of fall activities, a great apple cobbler captures the spirit of this baking season: It’s simple to make, requires no special equipment, is spiced generously with cinnamon, and is loaded with apples and brown sugar for a sweet new year ahead. It can even be baked in a cast iron skillet!
The word cobbler evokes “cobbled” together. It’s intended to be an easy, homey and unfussy dessert using a few commonly found ingredients. While apple pie actually originated in Europe, colonists in America created cobbler as a derivation of British-style suet based puddings. The word “cobbler” was first recorded in 1859, and was likely being baked even earlier in the 18th century.
Like any informal home-style dish, cobblers take on different forms depending on the baker. Some prefer a firmer biscuit-like topping, while others use a delicate light and thin batter. What distinguishes it from a crumble or crisp is the addition of some kind of leavener in the batter – lightening the topping and nudging it closer to cake.
Just like a crumble, cobblers are simple to prepare, easy to make-ahead, and can be frozen in advance. The key to a great texture is to quickly pre-cook your apple filling before adding the topping on top; this ensures your apples will soften and turn luscious and syrupy instead of drying out. Served warm, it benefits from a final dollop of cream or scoop of ice cream. Apple cobblers prove the best holiday dishes don’t have to be complicated or new to feel memorable and joyful.
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Notes:
- Apple varieties: A mix of tart and sweet apples (like Granny Smith + Honeycrisp) makes the best flavor and texture. Avoid very soft apples (like Red Delicious), which can turn mushy.
- Gluten-free option: Substitute a cup-for-cup gluten-free flour blend for the all-purpose flour.
- For the topping: For a crisper topping, sprinkle 1–2 Tbsps Turbinado sugar over the batter before baking.
- To make ahead: The filling can be cooked up to 2 days in advance and stored in the fridge; assemble with topping just before baking.
- To freeze: Allow the cobbler to fully cool, then wrap in a freezer-safe container. When ready to serve, allow the cobbler to fully thaw, then reheat in a 350°F loosely covered in foil for 15-20 minutes or until hot and bubbly.
Easy Apple Cobbler Recipe
An easy, make-ahead dessert for Rosh Hashanah, or anytime you’re seeking a slice of fall comfort.
- Total Time: 50 minutes-1 hour 5 minutes
- Yield: Serves 8
Ingredients
- 3 lb (5-6 medium) apples, any good baking variety like Granny Smith, Cosmic Crisp or Honeycrisp
- juice of ½ a lemon, about 2 Tbsp
- ½ cup brown sugar
- ½ cup water
- 1 Tbsp tapioca flour or cornstarch
- 2 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground allspice or cloves
- ½ tsp salt
- 4 Tbsp (½ stick) unsalted butter (or non-dairy butter)
- 4 Tbsp (½ stick) unsalted butter or non-dairy butter, melted and cooled
- 1 cup milk (or unsweetened non-dairy milk)
- ½ cup sugar
- juice of ½ a lemon, about 2 Tbsp
- 2 tsp vanilla extract
- 1 ½ cups (200 g) all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
Instructions
- Preheat the oven to 375°F. Grease a 9×13 baking dish, or use a 12” cast iron skillet.
- Make the filling: Peel your apples, remove the core, then slice each apple into slices, about ½”-thick.
- To a large 12” skillet, add the sliced apples and lemon juice and toss together. Then add the brown sugar, water, tapioca flour, cinnamon, ginger, allspice and salt. Over medium heat, cook the apples until just softened and a thick syrup forms, about 5-7 minutes. If the syrup starts to stick to the pan, add an additional splash of water to loosen it.
- If using a baking dish, transfer the apple filling to the dish. If making the cobbler in your skillet, turn off the heat and allow the filling and the pan to slightly cool.
- Make the batter: In a medium bowl, whisk together the melted and cooled butter, milk, sugar, lemon juice and vanilla.
- In a separate small bowl, whisk together the flour, baking powder and salt. Add the dry ingredients to the wet ingredients, then gently combine with a wooden spoon or spatula. Be careful not to over mix the batter, it should be thick and slightly lumpy.
- Add spoonfuls of batter on top of the apple filling. Try to evenly dollop across the top of the baking pan or skillet; it’s ok if there are some visible pockets of apples, the batter will spread as it bakes.
- Bake for 35-40 minutes in a 9×13 baking dish, or 40-45 minutes in a cast iron pan. The cobbler is done when it is slightly golden on top and a toothpick comes out clean from the center of the cobbler topping.
- Serve warm or at room temperature, topped with whipped cream or ice cream if desired.
- Prep Time: 15-20 minutes
- Cook Time: 35-45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
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