Walnut Free Apple Cobbler
Warm, bubbling apple filling crowned with golden, buttery biscuit topping — this cobbler is pure comfort food at its most satisfying. 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 a glossy, fragrant filling. The biscuit topping comes together with cold butter worked into flour until crumbly, then barely stirred with milk so it bakes up tender and rustic with those gorgeous craggy edges. Because every ingredient here is straightforward pantry and produce staples, there are no hidden nut additions to second-guess — no chopped walnuts folded into the topping, no walnut oil sneaking into the dough. That makes this a genuinely worry-free bake for anyone navigating tree nut concerns, without sacrificing a single bit of the classic cobbler experience. A sprinkle of turbinado sugar on top adds a satisfying crunch that makes each spoonful feel a little extra special. 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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