Vegetarian Apple Cobbler
Warm, bubbling fruit filling topped with golden, buttery biscuits — this is the kind of dessert that makes people hover near the oven waiting for it to come out. Tart Granny Smith or sweet Honeycrisp apples get tossed with cinnamon, nutmeg, lemon juice, and a touch of cornstarch, which works quietly in the background to thicken all those gorgeous juices into something almost jammy. The biscuit topping comes together with cold butter worked into flour by hand, giving you those irresistible flaky, craggly edges that soak up the filling from below while crisping up beautifully on top. A sprinkle of turbinado sugar before it goes into the oven adds a satisfying crunch and a little sparkle. This is a naturally meat-free dessert that doesn't require any substitutions or workarounds — just honest, wholesome ingredients doing exactly what they're supposed to do. Let it rest for a few minutes after baking so the filling can settle, then serve it warm, ideally with a scoop of vanilla ice cream melting into the gaps.
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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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