Apple Cobbler

Apple Cobbler

0 Reviews
From: Eatingwell.com, June 2019

This easy apple cobbler recipe takes just 15 minutes of active time to prep, then it's a hands-off affair as it bakes up to bubbly goodness. Granny Smiths add a nice tartness to the cobbler and play nicely off the Honeycrisps. You could swap other sweet apples, such as Gala or Fuji, for the Honeycrisps. The part of the cake topping coming in contact with the apple mixture stays moist while the top gets crispy—the perfect combo of textures. Serve as-is or with vanilla ice cream for a classic fall dessert that can't be beaten.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 4 cups sliced unpeeled Granny Smith apples
  • 4 cups sliced unpeeled Honeycrisp apples
  • ½ cup packed light brown sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 cup white whole-wheat flour
  • ½ cup granulated sugar
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup half-and-half
  • 5 tablespoons unsalted butter, melted and cooled to room temperature

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 350°F. Lightly coat a 9-by-13-inch baking dish with cooking spray. Combine apples, brown sugar, cornstarch, lemon juice, cinnamon and nutmeg in a large bowl; toss well. Whisk flour, granulated sugar, baking powder and salt in a separate bowl. Whisk half-and-half and melted butter in a separate large bowl. Fold the flour mixture into the half-and-half mixture until well combined.
  2. Spread the apple mixture evenly in the prepared baking dish; pour the batter over the apples. Bake until the topping is golden brown and the apples are tender and syrupy, 40 to 45 minutes. Let cool for 10 minutes; serve warm.

Nutrition information

  • Serving size: ¾ cup
  • Per serving: 288 calories; 9 g fat(6 g sat); 4 g fiber; 53 g carbohydrates; 3 g protein; 4 mcg folate; 24 mg cholesterol; 37 g sugars; 25 g added sugars; 335 IU vitamin A; 6 mg vitamin C; 79 mg calcium; 2 mg iron; 248 mg sodium; 162 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 2 fat, 1½ other carbohydrate,1 fruit, ½ starch

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