Mushroom Free Apple Cobbler
Warm, bubbling apple filling crowned with golden, buttery biscuit — this cobbler is pure comfort food at its most satisfying. Tart Granny Smith or sweet Honeycrisp apples get tossed with cinnamon, nutmeg, lemon juice, and just enough sugar to let their natural flavor shine, then baked until the juices thicken into a glossy, fragrant filling. The biscuit topping comes together with cold butter worked into flour by hand, giving you those irresistible flaky, craggly edges that soak up every bit of the fruit underneath. A sprinkle of turbinado sugar on top adds a subtle crunch and a gorgeous deep-golden finish straight from the oven. Every single ingredient here is straightforward and plant- or dairy-based, so there's absolutely nothing to second-guess — no hidden fungi-derived additives or flavor enhancers to track down on a label. It's the kind of dessert that fills the kitchen with an incredible smell and disappears fast, so you might want to plan on seconds from the start.
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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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