Cinnamon-Apple Cobbler with Rome Beauty Apples
This homey, baked-fruit dessert with a biscuit topping is an American classic. Other apples that are good for baking are Braeburn, Granny Smith, Honeycrisp, Jonagold, Pink Lady, or Winesap. Feel free to use a mixture of apples too!
Serves: 8Hands-on: 20 minutesTotal: 1 hour 5 minutesDifficulty: Easy
- 8 large Rome Beauty apples, peeled, cored, and diced into 1-inch pieces
- 1 cup plus 1 Tbsp. sugar, divided
- 3 1⁄4 cup all-purpose flour, divided
- 1⁄2 tsp. plus 1⁄8 tsp. salt, divided
- 1⁄4 tsp. ground nutmeg
- 1 3⁄4 tsp. ground cinnamon
- 1 tsp. vanilla extract
- 1 1⁄2 Tbsp. lemon juice
- 2 tsp. baking powder
- 2 large eggs
- 2⁄3 cup whole milk
- 6 oz. butter, melted
- Preheat oven to 375°F. Adjust oven rack to the lowest position.
- In a small bowl, whisk together 1⁄2 cup sugar, 1⁄4 cup flour, 1⁄8 teaspoon salt, nutmeg, and cinnamon. In a large bowl, toss the apples with lemon juice. Add vanilla and toss, then add the flour mixture and toss well. Transfer to a medium baking dish.
- In a small bowl, whisk together 1 tablespoon sugar with 1⁄4 teaspoon cinnamon. In a large bowl, whisk together 3 cups flour, 1⁄2 tsp. salt, and baking powder. In a medium bowl, whisk the eggs, 1⁄2 cup sugar, milk, and melted butter. Add the wet ingredients to the flour mixture and mix until just combined, do not over mix. Batter should have consistency of thick oatmeal. With a large spoon, scoop the batter and drop, in cobbles, over the apples to cover. Sprinkle with cinnamon and sugar mixture.
- Bake on the bottom rack for 30 minutes, or until the fruit is bubbling around the edges and the biscuit topping is golden brown. Remove it from the oven and let sit for at least 15 minutes before serving.