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5 cups apples peeled, cored, and sliced

1 tablespoon lemon juice

1/2 cup brown sugar

2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg


1/3 cup unsalted butter

1 1/2 cups all-purpose flour

1 cup sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 cup plus 2 tablespoons milk

1 teaspoon vanilla extract


In a large bowl, combine the apples, lemon juice, brown sugar, cinnamon, and nutmeg.  Toss to coat.

Preheat oven to 350 degrees.  Add butter to a 9 x 13 pan and place in oven to melt.  It only takes a few minutes, so keep an eye on it because you don’t want it to be brown or burn. Remove from oven and let cool while you do the other steps.

Whisk together flour, sugar, baking powder, and salt. Pour in milk and vanilla and stir to combine.  Pour the batter into the pan over the butter.  Do NOT mix in.  Spoon the apple mixture on top.  Do NOT mix in.

Bake for 50-55 minutes or until golden brown and set.  Serve warm or cold.


The best apples to use for this recipe are Honeycrisp, Braeburn, Pink Lady, Gala apples, and Granny Smith apples.

It is best to peel the apple for this dish. Some apple skins can be thick and tough. I personally don’t want that in my dessert.

Top the cobbler with fresh whipped cream, a scoop of vanilla ice cream, or a drizzle of caramel sauce.

Store leftovers in the fridge for up to 3 days. Reheat in the oven or in the microwave at reduced power.

See also  Cinnamon Roll Cherry Pie Bake

To freeze, first fully cool, then double wrap in plastic wrap. Freeze for up to 2 months. Thaw in the fridge overnight and reheat in the oven.


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