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Cinnamon Apple Cobbler
Melissa Hart

Cinnamon Apple Cobbler

Firm fresh apples soften into distinct slices instead of applesauce, and a blend of tart and sweet varieties keeps the filling balanced. The cobbler topping is rolled only once and cut into plain squares, which gives more crisp edges than a solid sheet of pastry. Peel the fruit for the most old-fashioned texture.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 8 cups peeled 1/3-inch apple slices
  • 2/3 cup packed light brown sugar
  • 2 tbsp all-purpose flour
  • 1 tbsp lemon juice
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp kosher salt
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp kosher salt
  • 6 tbsp cold unsalted butter cubed
  • 3/4 cup whole milk

Method
 

  1. Heat the oven to 375°F and butter a 9-by-13-inch baking dish.
  2. Toss the apples with brown sugar, 2 tablespoons flour, lemon juice, cinnamon, nutmeg and 1/4 teaspoon salt; spread evenly in the dish.
  3. Whisk the remaining flour with granulated sugar, baking powder and 1/2 teaspoon salt, then cut in the butter.
  4. Stir in the milk, turn the soft dough onto a floured surface and pat it 3/4 inch thick.
  5. Cut the dough into rough 3-inch squares and arrange them over the apples with small spaces between pieces.
  6. Bake for 48 to 50 minutes until the apples are tender, the juices bubble and the topping is browned; rest 20 minutes.