My Mom’s Apple Cobbler

 

My Mom’s Apple Cobbler

 

 

 

 

 

 

 

  

 

      

     

 

     I make a lot of cobblers all year round.  They remind me of growing up in a southern home with a Mom that loved picking fresh fruit and making magic happen.  I make blueberry, peach, blackberry, and even strawberry now and then.  But my all-time favorite is Apple Cobbler.  It brings back such wonderful memories of going to the orchard with my Mom and picking the perfect apples to make the best dessert.  The house would smell so good and my Mom would be so proud of me for making it on my own.  I love this old-fashioned dessert! 

My Mom’s Apple Cobbler

 

   

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

  

For the Apple Filling

 

8-12 medium baking apples (see notes above) peeled, cored, and sliced

¼ cup brown sugar

1 teaspoon cinnamon

¼ teaspoon nutmeg

2 teaspoons flour

1 teaspoon lemon juice

½ cup butter melted

 

Preheat oven to 425 degrees.  Spray a  9 x13 baking dish with nonstick cooking spray.  Add the apples, brown sugar, cinnamon, nutmeg, and flour. Toss gently to coat.

Pour lemon juice and melted butter over top of spiced apples.

Bake for about 20 minutes.  Remove from oven and set aside. 

     

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

For the Cobbler

 

Preheat your oven to 375 degrees. 

In a large bowl, add the flour, sugar, kosher salt, and baking powder. Whisk it together.

 

 

 

 

 

 

 

 

 

 

 

 

In a small bowl, whisk together 1/2 cup buttermilk and 1 egg. Pour it into the bowl with the flour, then use a pastry cutter to cut it into the flour, making a shaggy dough. You can use a spoon or fork if you don't have a pastry cutter, be sure to use a cutting motion rather than stirring. It's okay if there are still some dry spots of flour. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Spoon the flour mixture on top of the apples evenly. Slice a stick of butter into 1/2 inch pieces. Scatter evenly over the top of the flour mixture. 

 

 

 

 

 

 

 

 

 

 

 

 

Bake at 375 for 45-55 minutes. It’s done when the top is a golden brown and it’s bubbling all around the sides. 

Notes

Serve warm topped with vanilla ice cream!

 

 

 

 

 

 

 

 

 

 

 

 

Drizzle each serving with a little caramel sauce for an especially pretty plate.

Storage: Cover and store leftovers in the refrigerator for up to 4 days.

Freezer: Cover and freeze the baked cobbler for up to 3 months. Thaw overnight in the refrigerator and warm in the oven before serving.

 

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