Citric Acid Free Apple Cobbler
Warm, bubbling apple filling crowned with golden, buttery biscuit — this cobbler is pure comfort food done right. The apples get tossed with cinnamon, nutmeg, and just a touch of lemon juice before baking, so the filling turns jammy and fragrant without relying on any citric acid additives or preservatives that often sneak into packaged desserts. A small amount of natural lemon juice is the only acidic element here, which is a world away from the concentrated citric acid used as a shelf-life extender in many store-bought sweets and mixes. The biscuit topping comes together with cold butter worked into flour and a splash of whole milk — simple, clean ingredients that bake up into something wonderfully tender and craggy on top. Granny Smith apples bring a natural tartness, while Honeycrisp adds sweetness, so you can choose your flavor profile depending on what you're in the mood for. That optional sprinkle of turbinado sugar on top gives the crust a satisfying crunch and a little caramel glitter straight out of the oven. Let it rest just long enough for the filling to settle, then dig in 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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