Beef Free Apple Cobbler
Warm, bubbling apple filling beneath a golden, buttery biscuit crust — this cobbler is pure comfort in a baking dish. Tart Granny Smith or sweet Honeycrisp apples get tossed with cinnamon, nutmeg, and a squeeze of lemon juice before baking down into a glossy, fragrant filling that smells absolutely incredible. The biscuit topping comes together with cold butter worked into flour until crumbly, then just enough milk to bring it into a rough, shaggy dough — that rustic, drop-spoon technique is exactly what gives you those crispy edges and soft, pillowy centers. A sprinkle of turbinado sugar on top adds a satisfying crunch and a little sparkle straight out of the oven. This is naturally free of any meat-based ingredients, so there's nothing to swap or substitute — just straightforward pantry staples doing exactly what they're supposed to do. Let it rest for a few minutes after baking so the filling thickens up, then serve it warm and watch it disappear fast.
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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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