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.
Toss the apples the 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.
