Get the Recipe:
Brown Sugar Apple Cobbler
Brown sugar-sweetened apples are topped with brown sugar biscuits in this wonderfully delicious Brown Sugar Apple Cobbler.
Ingredients
For the filling:
- 1/4 cup (56 g) unsalted butter
- 6 medium baking apples*, chopped (about 7 cups)
- 1 1/2 cups (300 g) firmly packed light brown sugar
- 1/4 cup (30 g) all-purpose flour
- 1 tablespoon ground cinnamon
For the topping:
- 1 3/4 cups (210 g) all-purpose flour
- 1/2 cup (100 g) firmly packed light brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup (56 g) unsalted butter, cold and cut into small cubes
- 1/3 cup (80 ml) milk
- 1/3 cup (75 g) sour cream
- cinnamon-sugar**
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Instructions
To make the filling:
- Place the butter in a large skillet. Melt over medium heat while you assemble the apple mixture.
- In a large bowl, stir together the apples, brown sugar, flour, and cinnamon until combined and apples are coated.
- Add the apple mixture to the melted butter. Cook over medium heat, stirring frequently, until the mixture thickens (about 10 minutes).
- Transfer the apple mixture to a 3-quart baking dish.
To make the topping:
- Preheat oven to 400°F (200°C).
- Combine the flour, brown sugar, baking powder, baking soda, and salt. Add the butter and mix using a pastry blender or a fork until the largest bits of butter are about the size of small peas.
- Add the milk and sour cream, stirring just until combined. Use your hands if necessary to get the dough mixed with minimal working of the dough. Dough will be sticky.
- Drop the dough in 2-tablespoon portions over apple mixture. Sprinkle the tops of the dough evenly with cinnamon sugar.
- Bake 25 to 30 minutes, or until the topping is lightly browned and the filling is bubbly.
- Serve warm or at room temperature.
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Notes
- *I like to use a combination of apples. Find out more in my Best Apples for Baking.
- **Make your own cinnamon sugar by mixing a 4:1 ratio of sugar to cinnamon. I like to use sanding sugar for that little bit of sparkle.
- Store tightly covered in the refrigerator up to 3 days.
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