By Erin Jeanne McDowell
- Total Time
- About 1 hour
- Rating
- 4(510)
- Notes
- Read community notes
The cinnamon biscuit topping in this classic cobbler is easy to make, and easily adjustable. Reduce the buttermilk by 2 tablespoons for a crumblier, more streusel-like topping, or add 2 tablespoons to make it softer and cakelike. The cobbler can be made ahead and rewarmed: Tent it with foil and warm it in a 325-degree oven for 10 to 15 minutes.
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Ingredients
Yield:One 9-by-13-inch cobbler (about 12 servings)
- 4tablespoons/55 grams unsalted butter (½ stick)
- 6 to 8medium apples (about 2¼ pounds), such as Honeycrisp, Granny Smith or Gala, peeled, cored and cut into ½-inch dice (about 6½ cups/1000 grams)
- 2tablespoons lemon juice (from 1 lemon)
- 1½teaspoons vanilla extract
- 1cup/220 grams light or dark brown sugar
- 1tablespoon ground cinnamon
- 1teaspoon ground ginger
- ½teaspoon ground nutmeg
- ¾teaspoon fine sea salt
- ½cup/100 grams granulated sugar
- ⅓cup/45 grams all-purpose flour
- Unsalted butter, at room temperature, or nonstick cooking spray
- 2cups/255 grams all-purpose flour
- ⅓cup/75 grams light brown sugar
- 1tablespoon ground cinnamon
- 1½teaspoons baking powder
- ½teaspoon fine sea salt
- 6tablespoons/85 grams cold unsalted butter, cut into ½-inch cubes
- ½cup/120 milliliters cold buttermilk
- 1large egg
- 1teaspoon vanilla extract
- Turbinado sugar, as needed, for finishing
For the Filling
For the Cobbler
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)
394 calories; 12 grams fat; 7 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 67 grams carbohydrates; 4 grams dietary fiber; 43 grams sugars; 4 grams protein; 319 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Make the filling: In a medium pot, melt butter over medium heat. Add apples, tossing to coat in the butter. Add lemon juice, vanilla, brown sugar, cinnamon, ginger, nutmeg and salt and stir to combine. Continue to cook, stirring occasionally, until the sugar dissolves and the apples start to soften, 5 to 6 minutes.
Step
2
In a small bowl, whisk together granulated sugar and flour. Add to the pot and stir well to combine. Stir constantly until the mixture thickens, 2 to 3 minutes. (If you'd like to make it ahead of time, the filling will keep refrigerated for up to 3 days.)
Step
3
Heat oven to 375 degrees. Lightly grease a 9-by-13-inch pan with a thin layer of butter or a coating of nonstick spray, and scoop the filling into the pan.
Step
4
Prepare the cobbler: In a medium bowl, whisk the flour, brown sugar, cinnamon, baking powder and salt together to combine. Add the butter and toss well until each piece is coated fully with flour. Use your hands or a pastry cutter to cut the butter into the flour until the mixture resembles a coarse meal; the butter should be almost completely worked into the flour.
Step
5
Make a well in the center of the bowl, then add the buttermilk, egg and vanilla. Use a fork or small whisk to first beat the egg lightly, then stir all the ingredients together until well combined.
Step
6
Using a spoon, drop the batter in large dollops all over the cobbler. (Most of the surface will be covered, but some of the filling should still be visible.) Generously sprinkle turbinado sugar over the surface.
Step
7
Transfer to the oven and bake until the filling is bubbly and the biscuit topping is golden brown, 40 to 45 minutes. Cool at least 10 minutes before serving warm.
Ratings
4
out of 5
510
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Cooking Notes
Oli
There are no such things as "too sweet" or "too much cinnamon"
Cindy
I thought it was too sweet and too much cinnamon.
Nina
If you love cinnamon this is your recipe. For me- way too much cinnamon in the apples and it doesn’t belong in the biscuit at all. I also as so other bakers did, reduced the sugar, and found it was still quite sweet.
tekla
I made this for family yesterday. Believe it or not I used 1/3 the sugar. We loved it! Plenty sweet enough. Lovely warm spicing. A winner for us.
Renee
Made the apple compote as written, except about half the ginger, and cut both sugars a bit. Cooked on stove for 20-25 minutes, then put in 9x13 pyrex. Used Chez Panisse blueberry cobbler recipe for the topping, but 35 min was too long. Check at about 28 minutes.
Scooper
these measurements do not balance -the chemistry and technique here, need correction. Nice intentions, but this recipe as written will not accomplish the desired "edible" baked product.
Andrew K
Honestly fantastic through and through. Not sure what folks in the comments are on about with it being overspiced but I thought it was fantastic. Cut the white sugar in the apple mix by maybe a few tablespoons and I zested the lemon before juicing the whole thing rather than measuring a specific number of tablespoons. Also used all granny smiths rather than a mix or a sweeter variety. Excellent with whipped cream or vanilla bean ice cream
Yks
Delicious for my taste buds. Added all the sugar the recipe asked for in the cobbler topping. But only half for the apples. Half the cinnamon and added cardamom. Turned out great.
Deb
This one didn't work for me, sadly. The liquid was heavy and thick and drowned out the apples. I added 3 extra ones but the balance still wasn't right. The dough was clumpy and heavy, not the light biscuity topping I'm used to, and the whole thing was too sweet even though I reduced sugar in both the apple mixture and the topping. I made it for my in-laws and unfortunately not a success.
Heather
I agree with comments that it is too sweet but the seasoning is good and I liked the biscuit topping. The filling could have less sugar, like 1/4 or 1/2 cup less. I don’t know how that would affect structure of the filling but it was too sweet. I used apples from my neighbors backyard, Granny Smith might work better with the sugar content. I was bummed at how sweet it turned out.
First timer
What's the best way to store leftovers?
David
Not enough for a 9x11 dish. I made the filling recipe using 6-1/2 cups of diced apples and thought it looked skimpy. Added two more large apples. It still didn't cover the bottom of the dish to a depth of one inch or so. Moved it to an 8x11.5" pan, which was just right. I omitted ginger and cut cinnamon to 1 tsp in the filling and 1tsp in the cobbler, which seemed just right to my taste. I didn't cut the sugar, but used extra apples - tart granny smiths - and used a big lemon.
pmannshops
Agree that if had way too much cinnamon and was way too sweet. Not to mention that the quantities were wrong for a 9 x 13 pan — I used 9 inch square and it was correct. Just not a great recipe
marissa
Definitely not too much cinnamon. I love all the fall spices in this recipe. Sugar, on the other hand, can definitely be decreased. It’s very sweet. I used 5 Granny Smith apples and 1 honey crisp apple. The biscuit topping is not a traditional “crumble” on top, but it’s still very tasty and I’m glad I did it. Definitely could add raisins and/or nuts to it too!
Bill
Or don’t use any dairy at all.
Jane S
Followed the recipe exactly. The filling is delicious - definitely not too sweet and the spices were just right. I used dark brown sugar and half the apples were granny smiths - maybe others used sweeter apples and lighter sugar. Where I agree with others is when it comes to the topping which I think would be better with less cinnamon and more sugar, less buttermilk and whatever it takes to make it less doughy in texture. The turbinado on top is a must, it adds a good crunch to the surface.
carolyn
Followed recipe as is- turned out amazing! I didn’t have any turbinado but will try for next time. I baked in cast iron and it came out great.
Helen N
I love all things Erin McDowell so it makes me sad to say that this recipe was a big disappointment. Way to much sugar and cinnamon in the filling (and I’m saying this as someone who loves both). It was almost inedible. The cobbler crust was very heavy and the addition of cinnamon in the topping gave the baked cobbler a very unappealing look. This recipe definitely needs a makeover.
Shagah
I definitely did not read the notes before baking about the recipe being more a biscuit than cobbler topping. It ate more like dumplings in my opinion. But, like others noted, found the whole thing to be overly sweet. Tasted yummy with some in sweetened yogurt on top to cut the sweetness but if you don’t love super sweet desserts, definitely cut back. I would also bake at 350 for longer. My apples were not cooked through.
maggie
I did cut the sugar slightly or added more apples and more seasoning
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