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Old Fashioned Apple Cobbler with Cinnamon Biscuit Topping

Old fashioned apple cobbler bakes tart Granny Smith apples under a cinnamon biscuit topping until the fruit bubbles and the biscuits turn golden brown. A 20-minute rest helps the filling settle before serving.
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Prep Time 25 minutes
Cook Time 50 minutes
resting 20 minutes
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the apple filling
  • 1 Nonstick cooking spray
  • 3 lb Granny Smith apples peeled, cored, and sliced 1/4 inch thick
  • 0.75 cup granulated sugar divided (1/2 cup for the filling and 1/4 cup for the topping)
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice
  • 2 tsp ground cinnamon divided equally between the filling and topping
  • 0.25 tsp ground nutmeg
  • 0.75 tsp fine salt divided (1/4 teaspoon for the filling and 1/2 teaspoon for the topping)
For the cinnamon biscuit topping
  • 2 cup all-purpose flour
  • 1 tbsp baking powder
  • 6 tbsp unsalted butter cold and cut into small cubes
  • 0.75 cup whole milk cold

Equipment

  • 1 9x13-inch baking dish

Method
 

Make the apple filling
  1. Heat the oven to 375°F.
  2. Coat a 9x13-inch baking dish with nonstick cooking spray.
  3. In a large bowl, toss the apples with 1/2 cup sugar, the cornstarch, lemon juice, 1 teaspoon cinnamon, nutmeg, and 1/4 teaspoon salt.
  4. Spread the apple mixture evenly in the prepared baking dish.
Make the cinnamon biscuit topping
  1. In a medium bowl, whisk together the flour, baking powder, remaining 1/4 cup sugar, remaining 1 teaspoon cinnamon, and remaining 1/2 teaspoon salt.
  2. Cut in the cold butter with a pastry cutter or your fingertips until the pieces are about pea-size.
  3. Stir in the milk just until a shaggy dough forms.
  4. Drop the dough in 8 to 10 spoonfuls over the apples, leaving small gaps between them.
Bake the cobbler
  1. Bake for 45 to 55 minutes, until the topping is golden brown and the apple filling is bubbling; a knife inserted into the apples should meet little resistance.
  2. Let the cobbler rest for 20 minutes before serving.

Notes

Keep the butter cold for a tender biscuit topping. Refrigerate leftovers for up to 4 days; freeze for up to 3 months. For a dairy-free option, use cold dairy-free butter and unsweetened plant milk.