Apple Cobbler

Tuesday, October 01, 2019

This post is in partnership with Kroger. The content and opinions are all mine.

It’s officially autumn this week, the start of one of my favorite cooking seasons! After an obligatory pumpkin spice latte, the first thing I start dreaming up is ways to utilize all the amazing apples in season. That’s why I’m excited to partner with Kroger to celebrate apples in a couple of recipes this month! Apples are definitely one of the most versatile fruits you can make use of, and their flavor plays well in both sweet and savory applications. In my first post, I went with my spin on a classic apple dessert - but stay tuned for the second post, where I’ll show you a cool recipe for pickled apples. Trust me, there are so many ways you can “skin” an apple.

Let’s get into this cobbler though. It’s somewhat of a pie-cobbler hybrid if you will. I just really love the combination of pie crust with all those juicy apples underneath, and I think sometimes a biscuit cobbler topping absorbs a little bit too much of the sauce. The crust is my buttermilk pie crust, which I highly recommend, but any flaky homemade crust will work well. The bottom layer turns into soft pie crust dumplings, which are my absolute favorite part of any cobbler. And as for the apples? Kroger has a great selection of apple varieties in season right now, so I went with Honeycrisp and Granny Smith, both of which stay firm when baked but offer that wonderful sweet-tart balance. The flavor is enhanced by apple pie spices and a little bit of maple syrup brushed over the top of the crust like a glaze at the end. This is basically all of my favorite fall flavors in one casserole dish, so who can resist?

Apple Cobbler

3 lbs Honeycrisp apples
1 lb Granny Smith apples
½ cup light brown sugar
1 cup granulated sugar
1 tsp Kosher salt
3 tbsp cornstarch
2 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground allspice
¼ tsp grated nutmeg
¼ tsp ground mace (optional)
2 tsp vanilla extract
2 tbsp apple cider vinegar
Dough for a double pie crust
Flour for dusting counter
2 tbsp unsalted butter
1 egg yolk, lightly beaten with 2 tsp water
¼ cup maple syrup

Active Time: 45 minutes
Total Time: 2 hours
Yield: Serves 6 to 8
Special Equipment: You'll need a colander, 8x8" deep casserole dish (or equivalent), heavy-duty sheet pan, parchment paper or silicone mat, a rolling pin, pastry brush, and a dough scraper.

Peel, core, and slice all of the apples. Place the apple slices in a large bowl and cover with boiling hot water. Allow the apples to steep for ten minutes. This helps to pre-cook them prior to baking the cobbler. After the apples have softened, drain and allow them to cool.

Transfer the apple slices back to the bowl. Toss with both sugars, salt, cornstarch, spices, vanilla, and vinegar. Set aside.

Preheat your oven to 375°F. Roll out one of the pie crusts on a lightly floured surface. Cut the pie crust into pieces and arrange on a parchment-lined baking sheet. They don’t have to be perfect shapes, as this will be used to line the bottom of the casserole dish to create the dumplings.

(Note: Depending on the size of your dish, you may have some pie crust leftover - sprinkle the extras with sugar and cinnamon before baking. My kids are always happy to gobble them up!)

Bake the pie crust pieces for fifteen to twenty minutes, until they are puffed up and starting to brown slightly.

Line the bottom of your casserole dish with the baked pie crust. 

Pour the apple filling and all juices over the baked pie crust pieces, then dot with butter.

Roll out the second pie crust on a lightly floured surface. I chose to cut strips for a lattice topping, but a solid layer of crust works here too. If you go that route, cut a few slits in the top to allow steam to escape. Tuck the sides of the crust into the apples to make a tight seal.

After the top crust is down, brush it lightly with the egg wash. 

Turn the oven heat down to 350°F. Bake the cobbler for 45 minutes to one hour, or until the crust is golden and filling is bubbly. In the last fifteen minutes, drizzle the maple syrup over the top of the crust, allowing it to seep in between the holes. Allow the cobbler to cool for thirty minutes before diving in.

Serve warm with vanilla ice cream or whipped cream. Be sure to head over to Kroger for all the ingredients in this post. It’s your one-stop-shop this fall season!

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  1. My very first apple cobbler! Your step by step recipe made it super easy. I even did the lattice crust. The best things about this recipe are the dumplings and the maple syrup drizzle at the end. Such a winner! Sending many (((thanks))) your way.