Apple Cobbler Recipe (With Video)

Prep Time:

35 mins

Cook Time:

1 hr 5 mins

Total Time:

2 hrs

Servings:

10

Summer fruit cobblers may get all the glory, but there’s so much to love about this cozy apple cobbler recipe. Brown butter brings a nutty complexity to the filling, which also features tart Granny Smith apples and a scraped vanilla bean. You’ll start baking the filling before turning to the tender, golden biscuit topping, which bakes up rich and tender thanks to a generous cup of heavy cream. A sprinkling of sanding sugar makes for a sparkly, crackly finish that contrasts beautifully with the juicy fruit. Serve it warm with a scoop of vanilla ice cream or homemade whipped cream for a comforting, delicious fall dessert.

The Best Apples for Cobbler

The best type of apple for this cobbler is a tart, bright-tasting variety like Granny Smith. It perks up the filling and has a cooked texture that's soft without being mushy. In place of Granny Smiths, you can use another tart apple like McIntosh or Pink Lady. Or, try a sweeter apple that holds up well in the oven, like Cortland or Honeycrisp.

Substituting Vanilla Extract for Vanilla Bean

We love the deep vanilla flavor and floral notes that comes from using scraped vanilla bean pod in this recipe, but vanilla beans aren't always easy to find and can be pricey. Luckily, both pure vanilla extract and vanilla bean paste are solid substitutes that will still bring plenty of delicious flavor to the filling.

To make the switch, stir a tablespoon of best-quality vanilla extract or vanilla bean paste directly into the apples along with the brown butter.

Directions

Heat oven; brown butter:

Preheat oven to 375°. Melt 1/2 stick butter in a small saucepan over medium-low heat and cook, swirling pan occasionally, until butter is golden brown and fragrant, about 8 minutes; let cool.
Make filling:

Toss together apples and lemon juice in a large bowl. Combine 1/4 cup flour, 1/2 teaspoon salt, 1/3 cup granulated sugar, brown sugar, and vanilla-bean seeds in another bowl, breaking up clumps and combining with a fork or fingers. Add browned butter to apples. Stir in flour mixture.
Transfer to pan; cover and bake 10 minutes:

Transfer apple mixture to a 9-by-13-inch baking dish, cover tightly with parchment-lined foil. Place a parchment-lined baking sheet on bottom rack of oven to catch juices. Bake apples on middle rack directly over the baking sheet, 10 minutes. Remove and discard parchment-lined foil.
Make biscuit topping:

Whisk remaining 2 cups flour, baking powder, 1/2 teaspoon salt, and remaining 1/4 cup granulated sugar in a medium bowl. Cut remaining 1 stick butter into flour mixture using a pastry blender or 2 knives to form clumps that are no larger than small peas. Add cream to flour mixture; stir until a soft, sticky dough forms.
Top apples with biscuit dough:

Drop spoonfuls of topping evenly over filling (aim for about nine biscuits total). Brush dough with cream, and sprinkle with sanding sugar.
Bake until golden:

Return cobbler to oven on middle rack directly over the baking sheet until topping is golden brown and juices are bubbling, about 55 to 65 minutes. Let cool 20 minutes on a wire rack before serving.

If topping is browning too quickly, cover loosely with foil.

How to Store and Reheat Leftover Apple Cobbler

Leftover apple cobbler can be refrigerated, covered, for up to 3 days. To reheat, cover the baking dish loosely with foil and bake in a 350-degree Fahrenheit oven for 10 to 15 minutes or until the filling is warm throughout.