Apple Cobbler

Ingredients

Filling

• 55 g (4 tbs) unsalted butter (½ stick)
• 6 to 8 medium apples (about 2¼ lb), such as Honeycrisp, Granny Smith or Gala, peeled, cored and cut into ½" dice (about 6½ C/1000 g)
• 2 tbs lemon juice (1 lemon)
• 1½ tsp vanilla extract
• 220 g 1 C) light or dark brown sugar
• 1 tbs ground cinnamon
• 1 tsp ground ginger
• ½ tsp ground nutmeg
• ¾ tsp fine sea salt
• 100 g (½ C) granulated sugar
• 45 g (½ C) all-purpose flour

Cobbler

• Unsalted butter, at room temperature
• 255 g (2 C) all-purpose flour
• 75 g light brown sugar
• 1 tbs ground cinnamon
• 1½ tsp baking powder
• ½ tsp fine sea salt
• 85 g (6 tbs) cold unsalted butter, cut into ½" cubes
• 120 ml (½ C) cold buttermilk
• 1 large egg
• 1 tsp vanilla extract
• Turbinado sugar, as needed

Directions

Filling

1. Cook Apples: Melt butter in a medium pot over medium heat. Add apples and toss to coat.
2. Season: Add lemon juice, vanilla, brown sugar, cinnamon, ginger, nutmeg, and salt; stir to combine. Cook 5-6 minutes, until sugar dissolves and apples begin to soften.
3. Thicken: Whisk granulated sugar and flour together, add to the pot, and stir constantly 2-3 minutes until thickened.
4. Prepare for Baking: Heat oven to 375°F. Lightly butter a 9x13" pan and spoon filling into the dish.

Cobbler

1. Mix Dry: Whisk flour, brown sugar, cinnamon, baking powder, and salt in a bowl.
2. Cut Butter: Add butter and work it into the flour with hands or a pastry cutter until the mixture resembles coarse crumbs.
3. Add Wet: Make a well, add buttermilk, egg, and vanilla. Lightly beat the egg, then stir everything together until just combined.
4. Top Filling: Drop large spoonfuls of batter over the cobbler filling, leaving some filling visible. Sprinkle generously with turbinado sugar.
5. Bake: Bake until the filling is bubbling and the topping is golden brown, 40-45 minutes.
6. Cool: Let cool at least 10 minutes before serving.

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