Yeast Free Apple Cobbler
Warm, bubbling apple filling crowned with golden, tender biscuit — this cobbler is pure comfort food done right. The biscuit topping gets its lift from baking powder rather than yeast, so there's no proofing, no waiting, and no fermentation involved whatsoever. Cold butter worked into the flour creates those irresistible flaky, crumbly pockets, while a splash of whole milk brings the dough together just enough to drop in rustic spoonfuls over the spiced apples. Granny Smith or Honeycrisp both work beautifully here — tart or sweet, the cinnamon, nutmeg, and lemon juice pull everything into a filling that smells absolutely incredible as it bubbles away in the oven. A sprinkle of turbinado sugar on top gives the biscuits a satisfying crunch and a little sparkle. Let it rest just long enough for the filling to thicken, 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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