Xanthan Gum Free Apple Cobbler
Warm, bubbling apple filling crowned with golden, buttery biscuit — this cobbler is pure comfort food done right. The beauty of this recipe is that it achieves everything you want from a classic cobbler without any gums or stabilizers in sight. Cornstarch does the quiet, hardworking job of thickening the cinnamon-spiced apple filling as it bakes, so you get that glossy, jammy texture naturally. The biscuit topping comes together with cold butter worked into flour by hand, which creates those irresistible flaky, tender pockets without needing any additives to hold it together. Granny Smith apples bring a tart backbone that balances the sweetness beautifully, while Honeycrisp keeps things juicy and fragrant — either way, you win. A sprinkle of turbinado sugar on top adds a satisfying crunch to the finished crust that makes every 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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