Pistachio Free Apple Cobbler
Warm, bubbling apple filling crowned with golden, buttery biscuit — this cobbler is the kind of dessert that clears a table fast. Tart Granny Smith or sweet Honeycrisp apples get tossed with cinnamon, nutmeg, lemon juice, and just enough sugar to let the fruit shine, then the whole thing bakes until the edges are gloriously caramelized and fragrant. The biscuit topping comes together with cold butter worked into flour by hand, giving you those irresistible flaky, craggly edges that soak up the juices underneath. Every single ingredient here is straightforward pantry and produce staple — no nuts of any kind make an appearance, so there's zero need to scrutinize labels or worry about cross-contact from specialty items. That makes it a genuinely stress-free bake you can serve to a crowd without a second thought. A sprinkle of turbinado sugar on top adds a satisfying crunch that takes it from homey to impressive. Let it rest just long enough for the filling to thicken, then dig in while it's still steaming.
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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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