Black Pepper Free Apple Cobbler
Warm, bubbling apple filling crowned with golden, buttery biscuit — this cobbler is pure comfort food at its most satisfying. The spice blend leans on cinnamon and a whisper of nutmeg, so every bite is fragrant and cozy without any of the sharp heat that black pepper would bring. Tart Granny Smith or sweet Honeycrisp apples both work beautifully here, and the cornstarch ensures the filling thickens into that glossy, jammy consistency rather than turning watery. The biscuit topping comes together with cold butter worked into flour by hand, which creates those irresistible flaky, craggly edges that soak up the apple juices underneath. A sprinkle of turbinado sugar on top adds a satisfying crunch and a little sparkle straight out of the oven. Since every ingredient in this recipe is straightforward and easy to verify, there's no guesswork about hidden spice blends or seasoning mixes sneaking in unwanted heat. Let it rest for just ten minutes after baking and the filling sets up perfectly — ready to scoop into bowls and devour.
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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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