Almond Free Apple Cobbler
Warm, bubbling apple filling crowned with golden, buttery biscuit — this cobbler is pure comfort food at its most satisfying. Tart Granny Smith or sweet Honeycrisp apples get tossed with cinnamon, nutmeg, and a squeeze of lemon juice before baking into a jammy, fragrant filling that smells absolutely incredible as it bubbles away in the oven. The biscuit topping comes together with just flour, cold butter, and milk, so there's no need to worry about almond flour, almond extract, or any other tree nut ingredients sneaking into the mix — it's straightforwardly safe and straightforwardly delicious. Working cold butter into the dry ingredients until you hit that coarse, crumbly texture is the key move here, giving you a topping that bakes up tender inside with a satisfying golden crust on top. A sprinkle of turbinado sugar before it goes into the oven adds a subtle crunch that takes the whole thing over the edge. Let it rest just long enough for the filling to thicken, then serve it warm — ideally with a scoop of vanilla ice cream melting into the gaps.
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Learn more →Ingredients
6 servings
For the filling
- 3 lbs apples (about 6 medium), such as granny smith or honeycrisp, peeled, cored, and sliced ¼-inch thick
- ⅓ cup granulated sugar
- 1 tbsp cornstarch
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tbsp lemon juice
For the biscuit topping
- 1 ½ cups all-purpose flour
- 3 tbsp granulated sugar
- 1 ½ tsp baking powder
- ¼ tsp salt
- 6 tbsp unsalted butter, cold and cut into ½-inch cubes
- ½ cup whole milk
- 1 tbsp turbinado sugar or coarse sugar (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Lightly butter a 9x13-inch baking dish.
- 2
In a large mixing bowl, toss the sliced apples with the granulated sugar, cornstarch, cinnamon, nutmeg, and lemon juice until the apples are evenly coated. Transfer the filling to the prepared baking dish and spread into an even layer.
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