Barley Free Apple Cobbler
Warm, bubbling apple filling crowned with golden, buttery biscuit — this cobbler is the kind of dessert that clears a table fast. Tart Granny Smith or sweet Honeycrisp apples get tossed with cinnamon, nutmeg, cornstarch, and a squeeze of lemon juice before baking into a jammy, fragrant base that smells absolutely incredible as it comes out of the oven. The biscuit topping comes together with all-purpose flour, cold butter, and milk, giving you those rustic, craggly edges that soak up the fruit juices in the best possible way. For anyone navigating a barley intolerance or sensitivity, this recipe is naturally free of it — no barley flour, barley malt, or grain swaps hiding anywhere in the ingredient list. The thickening comes from cornstarch alone, which keeps the filling glossy and clean-tasting without any grain-based additives to worry about. A sprinkle of turbinado sugar on top adds a satisfying crunch that makes the whole thing feel a little extra special. Let it rest just long enough for the filling to settle, 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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