I’m still trying to figure out what this delicious thing actually is. Not sure whether it’s a cake, a pie or even a giant cookie. I ended up calling it cobbler because I figured that was the closest thing to it. No matter what it is, it’s friggin good. So good that it’s become a staple in our house. And it’s SO easy to make. You’ll be surprised. The only thing that’s a little bit of work is slicing the apples. But no need to peel the apples, unless you want to, of course. Just imagine how easy it’ll be to make it with berries! Make sure to serve it with homemade vanilla sauce or ice cream. You won’t be sorry!
APPLE COBBLER WITH VANILLA SAUCE
Yields one cobbler, 6-8 servings
This recipe would also be delicious with pears, peaches, plums or berries!
INGREDIENTS
APPLE COBBLER
- 180 g (1 1/4 cups) all purpose flour
- 2 tsp. baking powder
- pinch of salt
- 150 g (about 1 1/4 stick) softened butter
- 135 g (2/3 cup) granulated sugar
- 1 large egg
- 3-4 (350-400 g) apples
- 1/2 tsp. ground cinnamon
- zest from 1/2 orange or lemon
- 1 tbsp. fresh orange or lemon juice
VANILLA SAUCE
- 150 ml (2/3 cup) milk
- 150 ml (2/3 cup) heavy cream
- 1/2 vanilla bean
- 3 large egg yolks
- 3 tbsp. granulated sugar
INSTRUCTIONS
APPLE COBBLER
- Preheat oven to 175°C (350°F).
- In a medium bowl, stir together flour, baking powder and salt.
- In a large bowl, beat the softened butter and sugar until smooth, about 1 minute. Beat in the egg. Add the dry ingredients and stir until a thick but sticky dough forms.
- Slice the apples and place in a medium bowl. Add cinnamon, orange/lemon zest and juice to the bowl and stir carefully.
- Spread about half of the dough in a 20-22 cm (8-9 inch) pan or skillet using a spoon or spatula. Place the apple slices on top, then dot with remaining dough.
- Bake for 30-35 minutes or until the edges have a nice, golden brown color. Let cool before serving with vanilla custard or ice cream.
VANILLA SAUCE
- Pour milk and cream into a saucepan. Scrape the seeds out of the vanilla bean and add seeds and bean to the saucepan. Cook over medium high heat until mixture comes to a boil. Remove from heat, put a lid on the pan and let stand for 5 minutes.
- Discard the vanilla bean.
- Prepare a bowl with a strainer on top. Put the bowl with the strainer inside in an ice bath if you want to speed up the cooling process. Keep this close by during the next steps.
- In a medium bowl, whisk together yolks and sugar until mixture lightens slightly in color. Slowly pour about half of the hot milk mixture over the yolks while whisking. Pour everything back into the pan with the rest of the milk mixture. Put the pan over medium and while constantly stirring, heat until mixture thickens.
- When the sauce has thickened, pour it through the strainer down into the bowl. Let cool, then cover with plastic wrap and put in the fridge until completely cold.
gerard de moragas says
Looks so yummy!!!!
linda says
Thanks so much Gerard!!
christelle is flabbergasting says
Looks so good… and your dog, oh my… dog! 😀 Oh-so-cuuuute !
linda says
Haha he is adorable <3 And the cobbler is so good. xx
Raine says
Hi Linda,
Just came across your site and your photography (the lighting–so gorgeous!) and recipes are so beautiful! Just wondering, for this recipe, what kind of apples did you use for baking? Also, do you use salted or unsalted butter for this recipe (and for general? sometimes it doesn’t say which kind in your other recipes, but I wanted to make sure)? Thank you so much!
linda says
Hi Raine,
Thank you for your comment! I used Discovery or Aroma apples for this, I can’t really remember..
I always use salted butter, but tend to always add a little bit more salt anyway. The only time I’m using unsalted butter is when I’m browning it really! Hope that helps 🙂
Raine says
Linda,
That helps a lot, thank you! A couple questions more that might be silly–do you peel the apples before baking them or do you leave the skins on? And is there a particular way to slice the apples? I’ve noticed that different people slice them differently for baking, but I was wondering if you had a particular method that worked best for you. Thank you again!
linda says
Hi Raine!
Here I actually did leave the skins on and I don’t mind the skins if they’re baked inside the cake. If the slices are placed on top of a tart and baked with skins on I don’t like the texture. But it’s all a matter of taste 🙂 As for slicing the apples, I usually cut around the core. It’s much faster and makes the slices more even. Hope that helps! 🙂
F. K. says
Looks amazing! What type of apples would work best with this recipe? Thanks!
linda says
Thank you! I like to use apples that are firm, and not too sweet nor too tart, some of my favorites are Discovery and Aroma. But it all depends on where you live of course, which apples you can find and what you like 🙂 Golden delicious works too, when they’re not overly ripe!
F. K. says
Thanks, I have some Golden Delicious, Cortland, and Macintosh so I will use the Goldens and maybe mix in a little of the others. Your recipes are always a hit in our home. Thanks again!
linda says
Sounds great! A mix is always a good idea to get some different textures! Thank you so much and hope you’ll like this recipe 🙂
Theo Michael says
I am a photographer too! I will follow you now! YOU ARE A SUCH A BEAUTIFULL INSPIARATION FOR ME!
Big thanks for sharing all these!
Teo from Euframe.
James says
looks incredible!
linda says
Thanks, James!
Cat says
Hi Linda,
My Apple cobbler is in the oven… can’t wait !
Already eaten pieces of raw dough (except cheese — I’m french — I don’t know what’s more delicious…) and now I’m seeing the dots of dough spreading on the apples…pfiouiouiou (a kinf of “oh la la !”).
Have a nice day.
Mine will be “appled cobblered” !
linda says
Hi Cat! Ah yes, that raw dough is pretty delicious! I had some aswell 🙂 Hope you enjoyed it!!
Elizabeth le Roux says
Wow! I’m not a food specialist at all, but your blog is so beautiful! An absolute artistic masterpiece! Oh, and love your four-legged friend with you!
elle says
I was just wondering, I had to bake mine for at least 20 minutes more then the 35 minutes. I found the topping wasn’t done until the extra 20 minutes more. I baked it at 350f. just wondering if I did something wrong?
linda says
Hi Elle! Sorry to hear that, you definitely shouldn’t have to bake it that long! Possibly 5 minutes more or so if your oven runs cold but 20 minutes extra sounds excessive… What sort of pan did you bake it in?
Laura C. says
I had a similar issue. The top look cooked enough but when I tasted it, the apples were still raw 🙁 so, I am trying to put it back in to bake some more.
Jessica says
Why, why, why….I always focus on your dog, hahaha !!!
linda says
Haha, I don’t blame you!! I do too 😉
Laura C. says
Hi. This looks SOOO good!! I want to make it tomorrow but I have a question. In this beautiful photo, it looks like there is a pretty thick and even layer of topping. The recipe says just to “dot” the top. Just making sure I’m not missing something. I definitely LOVE a lot of batter/crunch/yummyiness on top.
Laura Crocenzi says
Well, this didn’t work out as well as I hoped. I baked at 350 got 35 minutes and took it out when it had a nice golden brown color. This is not enough time for apples to cook enough, so the flavor was good but much of the apple was raw. Maybe I will try again and bake longer….
linda says
Hi Laura! That is strange, I’ve baked it so many times and it always takes around 35 minutes and that time should definitely be enough to bake the apples unless they are sliced very thick. What kind fo pan did you use? Some older pans don’t distribute heat very well so that could be a problem. Or I imagine it must have to do with difference in ovens. Sorry to hear there were issues with the recipe!