Oats Free Apple Cobbler
Warm, bubbling apple filling crowned with golden, buttery biscuit — this cobbler is pure comfort food done right. The filling leans on tart Granny Smith or sweet Honeycrisp apples tossed with cinnamon, nutmeg, cornstarch, and a squeeze of lemon juice, so every bite is perfectly spiced and just thick enough to hold together. The biscuit topping comes together from a simple flour-and-butter dough that bakes up crisp on the outside and tender in the middle — no rolled oats anywhere in sight, which makes this a genuinely safe choice for anyone avoiding them. So many cobbler and crumble recipes sneak oats into the topping for texture, but this one achieves that same satisfying contrast through a classic drop-biscuit method instead. Cold butter worked into flour, a splash of whole milk, and a rough, shaggy dough dropped in rustic spoonfuls over the fruit — that's all it takes. A sprinkle of turbinado sugar on top gives the crust a subtle crunch and a gorgeous caramelized finish straight from the oven. Let it rest just long enough for the filling to settle, then serve it warm and watch it disappear.
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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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