Ingredients:

  • 2.5 lb (about 6 medium) fresh baking apples (such as Granny Smith or Honeycrisp), peeled, cored, and sliced
  • 3/4 cup granulated sugar (for filling)
  • 1 tablespoon all-purpose flour (for filling thickener)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon ground cinnamon
  • 1 1/2 cups all-purpose flour (for topping)
  • 1/2 cup granulated sugar (for topping)
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 8 tablespoons (1 stick) cold unsalted butter, cut into cubes
  • 1/2 cup whole milk

Instructions:

  1. Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. Prepare the apple filling: In a large bowl, combine the sliced apples, 3/4 cup of granulated sugar, 1 tablespoon of flour, lemon juice, and cinnamon. Toss until the apples are thoroughly and evenly coated. Pour the apple mixture into the prepared baking dish.
  3. Prepare the biscuit topping: In a separate medium bowl, whisk together the 1 1/2 cups of flour, 1/2 cup of granulated sugar, baking powder, and salt.
  4. Using a pastry blender or your fingers, cut the cold butter cubes into the dry ingredients until the mixture resembles coarse crumbs (this step is crucial for light, flaky biscuits).
  5. Pour in the milk and stir gently until the dough just comes together. The batter should be thick and slightly shaggy. Do not overmix.
  6. Drop the biscuit batter by rounded spoonfuls evenly over the apple filling. The dough will spread during baking.
  7. Bake for 50 minutes, or until the topping is puffed, golden brown, and the filling is bubbling thickly around the edges. If the topping browns too quickly, loosely tent it with foil.
  8. Let the cobbler cool on a wire rack for at least 15-20 minutes before serving. This allows the filling to set slightly. Serve warm with vanilla bean ice cream.