Nightshade Free Apple Cobbler
Warm, bubbling fruit filling beneath a golden, buttery biscuit crust — this cobbler is pure comfort food at its most satisfying. Avoiding nightshades doesn't mean giving up indulgent desserts, and a classic apple cobbler is proof that the best sweets were never relying on them in the first place. Tart Granny Smith or sweet Honeycrisp apples get tossed with cinnamon, nutmeg, lemon juice, and just enough sugar to coax out a jammy, fragrant filling that thickens beautifully as it bakes. The biscuit topping comes together with cold butter worked into flour until crumbly, then brought to a shaggy dough with whole milk — rustic, unpretentious, and absolutely delicious. Those rough, uneven spoonfuls of dough are intentional; the gaps let steam escape and give you crispy edges alongside soft, pillowy centers. A sprinkle of turbinado sugar on top adds a satisfying crunch and a little sparkle. Let it rest just long enough for the filling to settle, then serve it warm while the kitchen still smells incredible.
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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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