Macadamia Free Apple Cobbler
Warm spiced apples bubbling beneath a golden, buttery biscuit crust — 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 before going into the dish. The biscuit topping comes together with cold butter worked into flour until crumbly, then brought to life with whole milk — rustic, tender, and perfectly crisp on top. Because the whole recipe is built around fruit, pantry staples, and dairy, there are no nuts anywhere near it, making it a genuinely worry-free choice for anyone navigating nut sensitivities at the dessert table. Dropping the dough in rough spoonfuls rather than rolling it out keeps the texture light and uneven in the best possible way, with those gaps letting steam escape and the filling bubble up around the edges. Let it rest for ten minutes after baking and the filling thickens into something almost jammy, which makes every scoop even better. Serve it as-is or with a scoop of vanilla ice cream — either way, it disappears fast.
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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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