With warm apple slices and a biscuity topping, this Apple Cobbler recipe is one of my favorite autumn baking traditions. It also happens to be the recipe that made my husband fall in love with me over two decades ago!
For the apples:
For the biscuit topping:
Prep your tools. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or aluminum foil and set aside.
Make the apple filling. In a medium bowl combine the sugar, flour, cinnamon, and nutmeg. Put the apple slices in a large pot, then add the sugar mix. Toss to combine. Cook over medium heat until almost tender, about 7 minutes. Give the apples a stir occasionally as they cook.
Combine dry ingredients for biscuits. In a large bowl combine the flour, baking powder, sugar, and salt.
Cut in the butter. Add the butter pieces and mix them into the flour with your hands until the mixture resembles coarse bread crumbs. (You can also do this with a food processor and a pastry blade but I prefer the by-hand method.)
Add liquid and mix. Add the milk, then the eggs, one at a time, stirring between additions with a wooden spoon. Mix until just combined.
Assemble the cobbler. Transfer the cooked apples to a regular-sized (9-inch) pie dish. Use a tablespoon to drop spoonfuls of batter onto the apples, one next to the other.
Bake. Place the baking sheet under the pie dish and bake for 30-35 minutes, or until the cobbler topping is golden brown. Check at the 25-minute mark and if the cobbler is browning too quickly cover it loosely with aluminum foil. The cobbler is done when the biscuits are golden and cooked through.
Serve. We like it hot with a big scoop of vanilla ice cream.
Keywords: apple cobbler recipe, easy apple cobbler, biscuit cobbler
Find it online: https://rusticfamilyrecipes.com/old-fashioned-apple-cobbler/