Pecan Free Apple Cobbler
Warm, bubbling apple filling topped with golden, buttery biscuits — 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 oven. The biscuit topping comes together with cold butter worked into flour until crumbly, then brought together with whole milk for a rustic, drop-style dough that bakes up beautifully crisp on top and tender underneath. Many classic cobbler and crisp recipes lean on chopped nuts for texture, but this one proves you don't need them — the biscuit crust delivers all the contrast and satisfaction you could want. A sprinkle of turbinado sugar on top adds a subtle crunch and a gorgeous caramelized finish. Let it rest just long enough for the filling to thicken, then serve it warm while the topping is still at its best.
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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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