Celery Free Apple Cobbler
Warm, bubbling apple filling crowned with golden, buttery biscuit topping — this cobbler is the kind of dessert that makes everyone hover near the oven. Tart Granny Smith or sweet Honeycrisp apples get tossed with cinnamon, nutmeg, lemon juice, and just enough sugar to let their natural flavor shine, then baked until the juices thicken into a glossy, fragrant sauce. The biscuit topping comes together with cold butter worked into flour by hand, giving you those irresistible flaky, craggly edges that soak up the filling underneath. Celery and celery-derived ingredients have no place in a dessert like this, and every single component here is naturally free of that concern — no hidden seasonings, no spice blends to second-guess. A sprinkle of turbinado sugar on top adds a satisfying crunch that makes the finished cobbler look as good as it tastes. Let it rest just long enough for the filling to settle, then scoop it into bowls while it's still steaming.
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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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