Ingredients:

  • 3 lbs Granny Smith or Honeycrisp apples, peeled, cored, and sliced 1/4 inch thick
  • 1/2 cup granulated sugar (for filling)
  • 1/4 cup light brown sugar, packed
  • 2 tbsp cornstarch
  • 1.5 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1 tbsp lemon juice
  • 1 tsp pure vanilla extract
  • 1.5 cups all-purpose flour
  • 1/2 cup granulated sugar (for topping)
  • 1 tbsp granulated sugar (for sprinkling)
  • 1.5 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1/2 cup unsalted butter, cold and cubed
  • 3/4 cup buttermilk, cold
  • 1/4 cup rolled oats

Instructions:

  1. Preheat oven to 375°F (190°C). In a large bowl, toss sliced apples with 1/2 cup granulated sugar, brown sugar, cornstarch, lemon juice, vanilla, cinnamon, nutmeg, and ginger. Let sit for 10 minutes.
  2. Transfer the apple mixture to a 9x13 inch baking dish. Bake the apples alone for 10–12 minutes to ensure the fruit softens and the sauce begins to thicken.
  3. While apples pre-cook, whisk flour, 1/2 cup sugar, baking powder, baking soda, and salt in a medium bowl. Cut in the cold cubed butter using a pastry cutter until the mixture resembles coarse crumbs.
  4. Gently fold in the cold buttermilk until a shaggy dough forms. Do not overmix.
  5. Remove the hot dish from the oven. Drop spoonfuls of the dough over the warm apples, leaving small gaps between the portions to allow steam to escape.
  6. Sprinkle the top of the dough with the remaining 1 tablespoon of sugar and the rolled oats.
  7. Return to the oven and bake for 30–35 minutes until the filling is bubbling and the topping is deep golden brown and firm.
  8. Allow the cobbler to rest for at least 15 minutes before serving to let the juices set.