Cinnamon Sugar Apple Cobbler

This easy apple cobbler consists of a gooey, spiced apple filling and a cinnamon sugar crusted cobbler topping. Everything from the perfectly cooked apples to the fluffy cake-like topping to the fall spices screams cozy autumn. Serve warm with a few generous scoops of vanilla ice cream and dig in!

Author: Sloane’s Table

Meal Type: Eggs Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour 15 minutes

Servings: 8 servings

Calories: 434 kcal per serving

Ingredients

620 grams - honeycrisp apples
¾ cup - dark brown sugar
1 ½ teaspoons - cinnamon
½ tsp - cloves
½ tsp - nutmeg
½ tsp - allspice
½ tsp - ginger
½ tsp - salt
3 tablespoons - unsalted butter
3 tablespoons - cornstarch
1 tsp - vanilla extract
1 ⅓ cups - all-purpose flour
½ cup - dark brown sugar
1 ½ teaspoons - baking powder
½ tsp - salt
8 tablespoons - unsalted butter
⅔ cup - heavy cream
2 tablespoons - granulated sugar
¼ tsp - cinnamon

Instructions

In a large bowl, combine apple slices, brown sugar, spices, and salt.
In a medium pot, melt the butter over medium heat.
Add the filling mixture to the pot and stir frequently for about 5 minutes until the apples start to soften and release their juices.
Stir in the cornstarch and cook for another 5 minutes until the apples have softened and the liquid has thickened.
Remove from heat and stir in the vanilla.
Pour the filling into the pie pan and set aside to cool. Alternatively, pour the filling into an airtight container and chill in the fridge overnight.
When ready to bake the cobbler, preheat the oven to 375 degrees F.
In a medium bowl, combine the flour, brown sugar, baking powder, and salt.
Cut the cold butter into cubes and toss in the flour mixture. Using your fingers, cut the butter into the dry ingredients until pea sized pieces are left.
Pour in the heavy cream and mix until fully combined. It should be the consistency of cookie dough.
Using a cookie scoop, add the cobbler topping onto the apple filling and sprinkle the cinnamon sugar on top.
Place the cobbler on a baking sheet, then bake for about 45 minutes or until the top is a deep golden brown and the center no longer looks doughy. Tent the cobbler with aluminum foil around the 30 minute mark to prevent it from becoming too dark.
Allow to cool for a few minutes, then top with vanilla ice cream and enjoy!

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