Ingredients:

  • 6 large apples (Granny Smith/Honeycrisp mix), peeled, cored, and sliced 1/4-inch thick
  • 1/2 cup Granulated Sugar
  • 1/4 cup Light Brown Sugar, packed
  • 2 tablespoons All-Purpose Flour (for filling)
  • 1 teaspoon Ground Cinnamon
  • 1/4 teaspoon Ground Nutmeg
  • 1 tablespoon Freshly Squeezed Lemon Juice
  • 2 tablespoons Unsalted Butter, cut into small cubes (for filling)
  • 1 3/4 cups All-Purpose Flour (for topping, spooned and levelled)
  • 2 tablespoons Granulated Sugar (for topping)
  • 1 tablespoon Baking Powder
  • 1/2 teaspoon Salt
  • 6 tablespoons Cold Unsalted Butter, cubed (for topping)
  • 3/4 cup Cold Buttermilk
  • 1 Egg beaten with 1 tbsp water (for egg wash, optional)
  • Extra Granulated Sugar for sprinkling

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a 9-inch square baking dish or a 2-quart casserole dish.
  2. In a large bowl, combine the sliced apples, both sugars (granulated and brown), 2 tablespoons of flour, cinnamon, nutmeg, and lemon juice. Toss gently until the apples are evenly coated.
  3. Pour the apple mixture into the prepared baking dish, spreading it out evenly. Dot the top of the apples with the 2 tablespoons of cubed butter.
  4. For the biscuit topping: In a separate bowl, whisk together the 1 3/4 cups flour, 2 tablespoons of sugar, baking powder, and salt.
  5. Using a pastry blender or your fingertips, cut the 6 tablespoons of cold butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Keep everything cold.
  6. Pour in the cold buttermilk all at once. Stir just until a shaggy, soft dough forms. Do not overmix; a lumpy texture is desired for the best biscuit texture.
  7. Using two spoons or a small scoop, drop spoonfuls of the biscuit dough randomly over the apple filling, ensuring you cover most of the surface but leave gaps for steam to escape.
  8. Brush the tops of the biscuits lightly with the egg wash (if using) and sprinkle generously with extra granulated sugar for a crunchy crust.
  9. Bake for 40–45 minutes, or until the topping is deeply golden brown and the filling is visibly bubbling thickly around the edges.
  10. Allow the cobbler to cool on a wire rack for at least 15–20 minutes before slicing and serving warm, preferably with vanilla ice cream.