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Apple Cobbler Recipe

  • Prep Time: 20 Min
  • Cook Time: 45 Min
  • Servings: 10
  • Recipe Views: 186 Views

Apple cobbler is ideal for every American holiday, a cold winter night at home, as a special dessert and just about every other day in between. You’ll be hard pressed to find someone that doesn’t enjoy a warm apple dessert. You can top this cobbler recipe with a scoop of vanilla ice cream, or you can even eat it cold out of the refrigerator if you’re someone who likes their desserts cold. Feel free to grab a scoop as breakfast. Don’t worry, I won’t tell.

Ingredients

Directions

Preheat the oven to 350 degrees.

Step 1

Put the cobbler in the oven. It will take about 45 minutes to bake. You’ll want to look out for the edges of the batter starting to brown, and your apples will become soft.

Step 2

Flour: Measure the flour into a large mixing bowl.

Step 3

Baking powder: Add the baking powder to the flour mixture.

Step 4

Sugar: Add 1 cup of sugar to the flour and baking powder mixture. Save the remaining ¼ cup for later. Mix all the dry ingredients together before proceeding.

Step 5

Milk: Stir the milk into the dry ingredients and mix everything together. Pour the mixture into the dish.

Step 6

Apples: After you have washed, peeled, and sliced the apples, arrange them in a layer on top of the batter that you’ve just poured into your pie dish. Don’t lay the apples out too thick, or this will result in apples that are firmer than they should be.

Step 7

Cinnamon: The cinnamon should be sprinkled over the top of the apple and batter in the dish.

Step 8

¼ cup Sugar: The remaining sugar should be sprinkled over the apple mixture.

Step 9

Water: Drizzle the water over the entire top of the assembled cobbler.

Step 10

Put the cobbler in the oven. It will take about 45 minutes to bake. You’ll want to look out for the edges of the batter starting to brown, and your apples will become soft.

Serving Suggestions

After you remove the apple cobbler from the oven, let it sit for about five minutes before serving. Serve with a scoop of vanilla ice cream or a dollop of whipped cream.

My husband and I owned two restaurants in Beverly Hills and Los Angeles, which we sold in 2016 and retired to Newport Beach, CA. My husband was the Executive Chef and I was the Pastry Chef, our culinary specialties include Southern, American, Cajun/Creole, French and Italian.

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