Hazelnut Free Apple Cobbler
Warm, bubbling apple filling crowned with golden, buttery biscuit — this cobbler is the kind of dessert that clears a table fast. Tart Granny Smith or sweet Honeycrisp apples get tossed with cinnamon, nutmeg, lemon juice, and a touch of cornstarch before baking down into a thick, jammy filling that smells absolutely incredible. The biscuit topping comes together with cold butter worked into flour by hand, giving you those irresistible flaky, craggly edges that soak up the fruit juices underneath. Every single ingredient here is straightforward pantry and produce staple — no nut-based flours, no hazelnut extracts, no specialty products that might carry hidden cross-contact risks. That makes this a genuinely worry-free bake for anyone navigating tree nut sensitivities, without sacrificing a single bit of flavor or texture. 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 serve it warm — ideally with a scoop of vanilla ice cream melting into the gaps.
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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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