From crisp to dumplings to pie, apples are the star of the autumn baking show. This apple cobbler is designed to show off the pure flavors of fresh in-season apples. Its cake-style topping with a sugar crust is the perfect complement to the soft, juicy baked apples beneath. And while we prefer the dish with unadulterated apples during the season, in winter a little boiled cider and cinnamon is just what you need to brighten your apples’ mellower flavors.
In a large bowl, toss the apples, salt, boiled cider, and cinnamon. Place the apples in the prepared pan, pressing them into an even layer. Set aside.
In a large bowl or the bowl of a stand mixer, beat together the butter and 1/2 cup (99g) of the sugar until smooth and creamy; mix by hand using a flexible spatula or the flat beater attachment of the stand mixer. Add the buttermilk, flour, baking soda, baking powder, salt, and vanilla, then beat again until smooth.
Spoon the batter — it should be rather stiff — over the apples in the pan, using your spatula to spread it into an even layer all the way to the edges of the pan.
Sprinkle the remaining 1/2 cup (99g) sugar over the batter as evenly as possible. Use a small spoon to drizzle/splash the water onto the sugar, letting it soak in; the goal is to get all the sugar wet.
Place the prepared apple cobbler on a baking sheet to catch any juices that may drip.
Bake the apple cobbler for 35 to 40 minutes, until the surface is golden and crispy and a toothpick inserted into the center of the cake topping comes out clean.
Remove the apple cobbler from the oven and place it on a rack to cool and set for about 30 minutes; the topping will settle during this time.
Serve the apple cobbler warm, with or without vanilla ice cream.
Cover and refrigerate any leftovers. Reheat in a warm 300°F oven for 10 to 20 minutes.
Tips from our Bakers
So many apples to choose from… which variety is best for pie? For great results, pick a combination: see the details in our blog post, The very best pie apples.
