My apple cobbler with pie crust recipe is easy and delicious! With a lattice top and the perfect blend of spices, this old fashioned southern cobbler is the best fall dessert you will ever make.
Although most people use green Granny Smith apples for pies and cobblers, I prefer yellow Golden Delicious apples. A few years ago, I read an article by food writer J. Kenji Lopez-Alt on SeriousEats.com in which he explained that yellow apples have the perfect balance of flavor, sweetness, and pectin. I always use yellow apples when baking, and everyone who tries my desserts says that my apple pies, cakes, and cobblers are the best they have ever had. Even though I was tempted to try a mix of apples, I just used yellow apples in my old fashioned apple cobbler recipe.
I prepped the apples by peeling, coring, and then slicing them. I squeezed lemon juice over the apple slices to prevent browning, then I put the prepped apples in the freezer. I think that prepping the fruit and making the cobbler all on the same day is a lot of work, so I like to prep the filling ahead of time.
As with my other cobbler recipes, I made the apple filling by cooking the apples on the stove with water, sugar, and spices. Once the apples had softened a bit, I turned off the heat and added a cornstarch slurry to thicken the filling. I realized that I wanted more syrup in the filling, so I added a bit more water: when you make a recipe for the first time, sometimes you have to adjust it as you go along.
Most old fashioned southern style cobblers have dumplings in the filling, and my old fashioned apple cobbler recipe was no exception. I made the dumplings by tearing off pieces of pie crust and adding them to the cooked apples, and then I poured the filling into a buttered 8 x 8 casserole dish. Not everyone likes pie crust dumplings in apple cobbler filling, so you can definitely leave out the dumplings and add a bottom crust instead.
The final step in making an apple cobbler with pie crust is adding the top crust. You could definitely lay an entire 9 inch pie crust on top and cut a few air vents to let out the steam, but I prefer to add a lattice top to my cobblers. So, I cut my second pie crust into strips and laid them across the top of the cobbler. After then sprinkling the top with some extra sugar for a bit of extra sweetness and crunch, I put the cobbler into the oven.
My old fashioned apple cobbler with pie crust recipe turned out phenomenal. The lattice top and golden brown crust with the syrupy filling poking through the openings definitely gave this cobbler the old fashioned, southern look I had in mind. The taste was spectacular as well, the cobbler having the perfect balance between apples, sugar and spices. This apple cobber recipe was easy to make and delicious to eat, so I hope that you give it a try: it is the perfect fall dessert!
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