Apple Cobbler

Cobbler with lattice pie crust in white baking dish, apples around.

Apple cobbler is made with seasonal apples and topped with a buttery, flaky pie crust.

Course Desserts

Cuisine American, Holiday Baking, Southern

Prep Time 15

Cook Time 1

Total Time 1 15

Servings people

Calories 305kcal

Author Jessica Robinson

Ingredients

Apple Cobbler

7-8 large apples (cored, peeled and sliced)
1 ½ cups granulated sugar (adjust based on how tart your apples are)
1 large lemon (juice)
½ cup instant tapioca
3-4 tablespoons butter
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
Homemade or store bought pie crust

Instructions

Apple Cobbler

If making homemade pie crust; make the pie crust and get it really well chilled.
In a large bowl use a large spoon to combine the apples, sugar, tapioca, cinnamon, nutmeg and lemon juice.
Butter or spray with cooking spray a 9×13-inch baking dish.
Add the apple mixture. Scrape all the sugar and tapioca out of the bowl with a rubber spatula.
Cut the butter into pieces and distribute evenly over the apple mixture.
Cut pie dough into wide strips. (about 2-inches wide) Lay pie crust strips across one length of the baking dish.
Pull back every other pie strip. Add a pie crust strip going the opposite direction.
Repeat this process until the entire baking dish is covered.
Use a pastry brush top of pie crust with an egg wash. Sprinkle with granulated or turbinado sugar.
Bake in a preheated 400 degrees F oven for about 60-65 minutes. Or until the filling is bubbling up nicely and the pie crust is golden browned.
Remove the baking pan from the oven and let cool for 30 minutes prior to serving, which will help the filling set properly.
Serve with a scoop of vanilla ice cream if desired.

Notes

Apple Cobbler

You can use homemade or store-bought pie crust.

Adjust the sugar based off how sweet or tart your apples are. Use more sugar if you need.

Set the baking dish on a half sheet pan lined with parchment paper to catch any fruit juices that might overflow.

Turn the baking dish fully around half way through the baking process to evenly brown the crust and cook the filling.

Should the pie crust be browning too quickly, but pie filling not done or soft enough. Simply place a piece of aluminum foil with a slit in the center to let steam escape over the entire cobbler.

I used about 8 fresh apples from the farmers market. Which is about 6-7 cups of apples. (It really depends on how big or small your apples are)

Cobbler will keep for a few days stored in the refrigerator.

Nutrition