Soy Free Apple Cobbler
Warm, bubbling apple filling beneath a golden, crackly biscuit topping — this cobbler is the kind of dessert that makes a whole kitchen smell incredible. 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 something almost jammy. The biscuit topping comes together with cold butter worked into flour by hand, giving you those irresistible flaky, tender layers that soak up the fruit underneath. Many store-bought baked goods and dessert mixes sneak in soy-based emulsifiers or oils, but every ingredient here is straightforward and easy to verify — just real butter, whole milk, and pantry staples. A sprinkle of turbinado sugar on top adds a satisfying crunch that makes it look as good as it tastes. Let it rest for a few minutes after it comes out of the oven and the filling will settle into the perfect scoopable consistency, ready to serve on its own or with a scoop of vanilla ice cream.
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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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