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Apple Butter Cobbler with Drop Biscuits

This comforting apple butter cobbler features a vibrant apple filling made with a blend of tart and sweet apples, enhanced with brown sugar, flour, lemon, and a generous amount of apple butter. It's topped with tender, flaky drop biscuits that bake to a golden perfection. A delightful dessert, perfect for any season.
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Total Time 1 hour 20 minutes
Course lunch/dinner
Cuisine American
Servings 8 people
Calories 5469.8 kcal

Equipment

  • 1 Oven-Safe Baking Dish 9x13 inch or similar capacity
  • 1 Large Saucepan or Dutch Oven
  • 1 Large Mixing Bowl
  • 1 Pastry Blender or Forks For cutting butter into flour
  • 1 Paring Knife and Cutting Board For preparing apples

Ingredients
  

Main

  • 2 pounds Granny Smith apples about 4 medium apples, peeled and cut into ½-inch wedges
  • 2 pounds Honeycrisp or Gala apples about 4 medium apples, peeled and cut into ½-inch wedges
  • 1.25 cups packed light brown sugar
  • 5 tablespoons all-purpose flour
  • 4 tablespoons butter
  • 1 cup Slow-Cooker Apple Butter
  • 1 teaspoon lemon zest plus 2 Tbsp. fresh juice from 1 large lemon
  • 0.5 teaspoon salt
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 0.25 cup granulated sugar divided
  • 10 tablespoons cold butter cut into small cubes
  • 1 cup whole milk
  • 2 tablespoons butter melted

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a large saucepan, combine the peeled, ½-inch wedged Granny Smith and Honeycrisp/Gala apples with 1.25 cups brown sugar, 5 tablespoons all-purpose flour, 4 tablespoons butter, 1 cup apple butter, lemon zest, 2 tablespoons lemon juice, and 0.5 teaspoon salt.
  • Cook the apple mixture over medium heat, stirring occasionally, until the apples are slightly tender and the sauce has thickened, about 10-15 minutes.
  • Transfer the cooked apple filling to your prepared 9x13-inch oven-safe baking dish.
  • Prepare the biscuit topping: In a large mixing bowl, whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon kosher salt, and 2 tablespoons granulated sugar.
  • Add the 10 tablespoons cold butter cubes to the dry ingredients. Cut the butter into the flour mixture using a pastry blender or your fingertips until it resembles coarse crumbs.
  • Stir in 1 cup whole milk until a soft, shaggy dough forms. Be careful not to overmix the dough.
  • Drop spoonfuls of the biscuit dough over the hot apple filling, ensuring there are small gaps between each biscuit for even baking and browning.
  • Brush the tops of the biscuit drops with 2 tablespoons melted butter and sprinkle with the remaining 2 tablespoons granulated sugar.
  • Bake for 30-35 minutes, or until the biscuit topping is golden brown, cooked through, and the apple filling is bubbly and tender.

Notes

Achieving a perfect apple texture is crucial; simmer the apples until tender-crisp, avoiding mushiness. The combination of Granny Smith for tartness and Honeycrisp/Gala for sweetness and structure provides a balanced filling. Ensure your butter for the biscuits is very cold and work quickly to cut it into the flour for that essential flaky texture. Avoid overmixing the biscuit dough to keep them tender. The melted butter brushed on top of the biscuits before baking ensures a beautiful golden-brown crust and enhances flavor. Serve warm, ideally with a scoop of vanilla bean ice cream or a dollop of crème fraîche for an elevated experience.