Warm Apple Cobbler

Ingredients

Instructions

0 of 7 steps complete

1. 1Heat the oven to 375°F and butter a 2-quart baking dish or 9-inch deep pie dish.
2. 2Toss the apple chunks with ⅓ cup sugar, 2 tbsp flour, 1 tsp cinnamon, lemon juice and vanilla in a large bowl. Spread evenly in the prepared dish and bake 15 minutes alone — this head start ensures the apples are fully tender when the topping is done.
3. 3Meanwhile, whisk 1½ cups flour, ⅓ cup sugar, baking powder and salt in a bowl. Cut in the cold butter with a pastry cutter or your fingertips until the mixture looks like coarse crumbs.
4. 4Pour in the ¾ cup cream and stir just until a shaggy dough forms — do not overwork it or the topping turns tough.
5. 5Drop the dough in rustic spoonfuls over the hot apples, leaving small gaps for steam to escape and juices to bubble up. Brush with the remaining 1 tbsp cream and sprinkle with the cinnamon-sugar.
6. 6Bake 28–32 minutes more, until the topping is deep golden brown and cooked through, and the filling is bubbling thickly in the gaps.
7. 7Rest 15 minutes — the filling thickens as it cools slightly — then spoon into bowls and top with vanilla ice cream. Refrigerate leftovers within 2 hours for up to 3 days and reheat in a 350°F oven.