Awesome Apple Cobbler
Updated: Oct 17
In my humble opinion, apple cobbler (yes, cobbler, not pie, I said what I said!) is the epitome of fall comfort desserts, and this version is my spin on my sister's recipe, with a few Gourmet Mommie upgrades! Think tart Granny Smith apples swimming in a buttery, sweet cinnamon syrup, tucked into a flaky pie crust and topped with a cinnamon-sugar crumble that your family is sure to love. Add a couple of scoops of vanilla ice cream, and as my aunt would say, you're in seventh heaven! And if you want to make your pie crust from scratch, you can find my homemade pie crust recipe in my cookbook, A Touch of Jazz.
Gourmet Mommie Tip#1:
Keep the Apples Firm: Work quickly when coating the apples in the cinnamon syrup. You want them fully coated without allowing them to soften too much before baking.
Gourmet Mommie Tip #2:
Get the Crumble Just Right: Add the melted butter gradually until the topping is damp but not wet and begins forming clumps.
Homemade or Store-Bought Crust: My recipe uses the basic pie crust from my coobook, A Touch of Jazz, but you can also use premade pie crusts for convenience.
In this recipe, each layer has about 1 cup of meat sauce. If you prefer more sauce in your lasagna, increase the pasta sauce to 48 oz. Salt needed may vary based on the brand of pasta sauce used. Taste and season after simmering.
Notes
1
Prep | Preheat oven to 350°F.
2
Prepare Apple Filling | In a large skillet over medium heat, melt the butter. Add the Southern Comfort, if using, and cook for approximately 2 minutes. Add the granulated sugar, brown sugar, cinnamon, and nutmeg, stirring until the sugar begins to dissolve and a syrup forms. Add the sliced apples, lemon juice, and cornstarch. Gently fold the apples into the syrup until completely coated, working quickly so they don't soften. Remove from heat and set aside.
3
Prepare Crumble Topping | In a large bowl, combine the flour, baking powder, and salt. Add the sugar, cinnamon, nutmeg, and beaten eggs. Mix until the mixture becomes crumbly. Slowly add the melted butter, mixing until the crumble is damp but not wet and begins to form clumps.
4
Assemble Cobbler | Press the pie crust into the bottom of an oiled 13 × 9-inch baking dish. Pour the apples and syrup into the crust, spreading them evenly. Sprinkle the crumble topping over the apples until completely covered. Crimp the edges of the pie crust down around the crumble.
5
Bake & Serve | Bake at 350°F for approximately 45 minutes, or until the topping is golden brown and slightly crisp. Remove from the oven and let rest for 10-15 minutes before serving warm with a couple of scoops of vanilla ice cream.
Instructions
½ cup unsalted butter
1 cup granulated sugar
⅓ cup packed light brown sugar
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
6 medium Granny Smith apples (sliced)
2 teaspoons lemon juice
2 tablespoons cornstarch
1–2 tablespoons Southern Comfort (optional)
Cobbler
¾ cup granulated sugar
2 large eggs (beaten)
2 teaspoons baking powder
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon salt
approximately ⅓ cup unsalted butter (melted)
Crumble Topping
1 basic pie crust (or 2 premade Pillsbury pie crusts)
Crust
Gourmet Mommie
Jazzmyne Buckels
AWESOME APPLE COBBLER
10-12 Servings
556 Calories / Serve
PREP
15 M
COOK
45 M
REST
15 M
TOTAL
1 H, 15 M
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