Ingredients:

  • 6 medium (about 3.5 lbs) Tart Apples (e.g., Granny Smith, peeled, cored, and sliced)
  • ½ cup Granulated Sugar (for filling)
  • ¼ cup Light Brown Sugar, packed (for filling)
  • 2 tbsp All-Purpose Flour or Cornstarch (for filling)
  • 1 tbsp Lemon Juice
  • 1 tsp Ground Cinnamon
  • ¼ tsp Ground Nutmeg
  • ¼ cup Water or Cider
  • ¼ tsp Pinch of Salt (for filling)
  • 1 ½ cups All-Purpose Flour (for topping)
  • ¼ cup Granulated Sugar (for topping)
  • 1 tbsp Baking Powder
  • ½ tsp Fine Sea Salt (for topping)
  • 8 tbsp (1 stick) Unsalted Butter, chilled and cubed
  • ½ cup Whole Milk or Heavy Cream, cold
  • 1 large Egg, whisked (for egg wash)
  • 1 tbsp Turbinado (coarse) Sugar (for topping)

Instructions:

  1. Preheat the oven to 375°F (190°C). Lightly butter a 9x9 inch baking dish.
  2. Peel, core, and slice the apples into roughly ½ inch (1.2 cm) thick pieces.
  3. Mix the Filling: In a large bowl, combine the sliced apples with both sugars, flour, lemon juice, cinnamon, nutmeg, salt, and water/cider. Toss gently until all apple slices are evenly coated. Pour the mixture evenly into the prepared baking dish.
  4. Combine Dry Ingredients: Whisk together 1 ½ cups of flour, ¼ cup sugar, baking powder, and salt in a medium bowl.
  5. Cut in Butter: Add the cold, cubed butter to the dry ingredients. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse breadcrumbs.
  6. Add Liquid: Pour the cold milk/cream into the butter mixture. Stir quickly with a fork or rubber spatula just until a cohesive, shaggy dough forms. Do not overmix.
  7. Shape and Apply Topping: Using a large spoon or ice cream scoop, drop large spoonfuls of the dough evenly over the apple filling. Leave small gaps between the biscuits.
  8. Finish and Bake: Whisk the egg and brush lightly over the tops of the raw biscuit dough. Sprinkle generously with the coarse turbinado sugar. Bake for 45 to 50 minutes, tenting the dish with foil halfway through if the topping browns too quickly.
  9. Check for Doneness: The cobbler is done when the biscuit topping is deep golden brown and the apple filling is bubbling vigorously through the gaps.
  10. Cool: Remove from the oven and allow to cool on a rack for at least 15-20 minutes before serving. Serve warm with clotted cream or vanilla ice cream.