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Big Daddy's Apple Cobbler

This easy-to-make apple cobbler features a sweet and tart Granny Smith apple filling spiced with cinnamon and nutmeg, topped with a tender, golden batter. It's baked until bubbly and browned, creating a comforting and classic dessert perfect for any occasion, especially when served warm.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Course lunch/dinner
Cuisine American
Servings 6 people
Calories 2834.7 kcal

Equipment

  • 1 Baking Dish 9x9-inch
  • 1 Large Mixing Bowl For apple mixture
  • 1 Medium Mixing Bowl For cobbler topping
  • 1 Wooden Spoon For mixing
  • 1 Vegetable Peeler For apples

Ingredients
  

Main

  • Butter for dish
  • 6 cups Granny Smith apples peeled, cored and diced
  • 1/2 cup granulated sugar
  • 1/4 cup dark brown sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • Pinch salt
  • Pinch ground nutmeg
  • 1/2 lemon juiced
  • Ginger Whipped Cream recipe follows
  • 2 tablespoons butter softened
  • 1/2 cup self-rising flour
  • 1/2 cup sugar
  • Pinch salt
  • Pinch ground ginger
  • 1 egg beaten
  • 1 cup whipping cream chilled
  • 1/4 cup confectioners' sugar
  • 1/4 cup candy ginger minced

Instructions
 

  • Preheat oven to 375 degrees F.
  • Lightly butter a 9 by 9-inch baking dish.
  • In a large bowl, mix together the apples, sugars, flour, cinnamon, vanilla, salt, nutmeg and lemon. Add the mixture to the prepared baking dish.
  • Add all the topping ingredients to a medium bowl and combine well with a wooden spoon, to form a batter. Dollop the batter in various spots on top of the apple mixture. The batter will spread as it bakes. Put the cobbler in the oven and bake until the apples are tender and the crust is colored, about 30 minutes. Remove from the oven and serve with Ginger Whipped Cream.

Notes

1. Apple Selection: Granny Smith apples are ideal for their tartness and firm texture, which prevents them from becoming mushy during baking. For added complexity, you can blend them with a sweeter, crisp apple like Honeycrisp.2. Topping Consistency: Ensure the butter for the topping is genuinely softened, not melted, to achieve a smooth, workable batter. Mix just until combined; overmixing can lead to a tough crust. A few small lumps are perfectly fine.3. Doneness Check: The cobbler is ready when the apple filling is bubbly and the crust is golden brown and firm to the touch. If the crust browns too quickly, you can loosely tent it with aluminum foil during the last 10-15 minutes of baking.