Coconut Free Apple Cobbler
Warm, bubbling apple filling crowned with golden, buttery biscuit — this cobbler is the kind of dessert that makes a whole kitchen smell incredible. Tart Granny Smith or sweet Honeycrisp apples get tossed with cinnamon, nutmeg, lemon juice, and just enough sugar to let their natural flavor shine before going into the oven. The biscuit topping comes together with cold butter worked into flour and a splash of whole milk, giving you those irresistible flaky, tender pockets that soak up the jammy fruit underneath. Many store-bought or restaurant cobblers sneak in coconut oil or coconut-based dairy alternatives, but every ingredient here is straightforward and easy to verify — no surprises. Dropping the dough in rough spoonfuls rather than rolling it out keeps the process relaxed and the texture perfectly rustic. A sprinkle of turbinado sugar on top adds a satisfying crunch that makes the finished dish look as good as it tastes. Let it rest just long enough for the filling to thicken, then serve it while it's still warm.
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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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