Ginger Free Apple Cobbler
Warm, bubbling apple filling topped with golden, buttery biscuits — this cobbler is the kind of dessert that makes everyone hover near the oven. The filling leans on cinnamon, nutmeg, and a bright hit of lemon juice to bring out the best in tart Granny Smith or sweet Honeycrisp apples, and cornstarch does the quiet work of turning all those juices into a glossy, spoonable sauce. Many spiced desserts sneak ginger into the mix, but this one keeps things beautifully warm and aromatic without it — no swaps or substitutions needed. The biscuit topping comes together with cold butter worked into flour until crumbly, then just enough milk to pull it into a rough, shaggy dough that bakes up tender inside and crisp on top. Dropping it in uneven spoonfuls over the fruit is actually the right move — those gaps let steam escape and let the filling bubble up around the edges in the most satisfying way. A sprinkle of turbinado sugar before it goes into the oven gives the top a gentle crunch and a little sparkle. Let it rest just long enough for the filling to settle, then serve it straight from the dish 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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