Best Ever Apple Cobbler Recipe, Crisp, Easy, Healthy, Delicious

The term 'Cobbler' is used for refers to a variety of delightful dishes with a savoury or fruit filling added to a seep baking dish or pan and covered with a biscuit, batter, or pie crust before being baked.

There is some debate about the origin of the term ranging from: "The ingredients are cobbled together' to " When cooked, the top looks like cobbled street".

Cobbler dishes originated from the harsh conditions experienced by the early settlers in the British American colonies. The cooks could not make the traditional suet puddings because the suitable ingredients and cooking pans were not available. So the cobbled together a simple layer of uncooked plain biscuits, dough, scone-type mixture or dumplings.

Cobblers are related to the Crisp of Crumble, but the topping is made with oatmeal cooked like a crumbled biscuit.

Common sweet Cobbler fillings include apple, peach, plum, blueberry and blackberry.

Savory versions have casserole style fillings of beef, lamb, pork or chicken.

Learn how to make delightful Apple Cobblers at home with these best ever recipes.

Pecan apple cobbler with maple syrup - so nice! Learn how to make it here. Source: Public Domain

Great Tips for Making Perfect Cobblers

Always try to use fresh fruit as it has better taste and texture and does not have any added sugar.
If you have to use frozen fruit always cook the cobbler a little longer to ensure the fruit mixture has the right consistency.
If the fresh fruit is a little tart sprinkle a little sugar (or splenda) over it or drizzle it with honey before placing it in the baking pan.
You can combine various fruits and add all your own surprises!
If you have to use canned fruit, make sure you drain and rinse it before adding to the baking pan. Cooking times can be reduced slightly.
To make fruit easier to peel, plunge it in boiling water for a couple of seconds, then cool in cold water. The makes the skin peel off easily.

Apple Cobbler Recipe 1

Crust

4 tablespoons milk
1 tablespoon vanilla
2 eggs
1/2 cup butter
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1/4 cup sugar
3 cups flour

Fruit Filling

1 teaspoon cinnamon
2 tablespoons brown sugar
3/4 cup sugar
3 tablespoons cornstarch
8 cups thinly apples, peeled if preferred (tart apples that are not too ripe, work best)

Topping

1 tablespoon milk
1/4 teaspoon cinnamon
1 teaspoon sugar

Preheat the oven to 350 degrees F ( 175 degrees C)

For the Crust - Combine the sugar, flour, salt and baking powder. Mix in the butter until the mixture is crumbly. Lightly whisk the eggs, vanilla and milk in a small bowl and add to the dry mixture. Mix with a fork or spatula until a ball. Cut in half and spread one half of the bottom of greased baking pan. Chill the other half of the dough ball.

For the Filling - Sprinkle the apples with brown sugar, cornstarch, sugar and cinnamon, and toss. Spread the apples over the dough in the baking pan. Roll chilled dough out so that fits the shape of the top of pan. It does not need to fit exactly. Use it to cover the apples

For the Topping - Brush the milk over the top of the crust. Mix the cinnamon with the sugar and sprinkle on top of the crust.

Bake in the preheated for about 45 minutes, until the top is golden brown.

Apple Cobbler Recipe 2

Filling

1 1/2 tablespoon butter
1/4 cup hot water
1 teaspoon vanilla extract
1/2 teaspoon nutmeg
1/4 cup flour
2 tablespoons brown sugar
3/4 cup white sugar
1 teaspoon cinnamon
6 cups green apples sliced (peeled if you require)

Crust

1 egg
2 tablespoons butter, softened
1/4 teaspoon salt
1 teaspoon baking powder
1/4 cup brown sugar
1/4 cup white sugar
1 cup flour

Mix all the filling ingredients, apart from the butter, in a large bowl. Transfer the mixture to the base of a lightly greased or buttered pie dish or small baking dish. Spread pieces of butter on top. Mix all the crust ingredients together in a separate bowl to form a smooth batter. Spread the mixture over the top of the apples. Bake in a preheated oven set to 350 degrees F (175 degrees C) for about 30 minutes.

Apple Cobbler Recipe 3 - With Oatmeal Topping

For the Filling:

1 teaspoon ground nutmeg
2 teaspoons ground cinnamon
1/2 cup standard sugar
2 tablespoons freshly squeezed lemon juice
2 tablespoons freshly squeezed orange juice
Grated zest of 1 lemon
Grated zest of 1 orange
5 pounds (2 1/2 kg) good quality apples, cut into thin wedges

For the topping:

3/4 cup granulated sugar
3/4 cup brown sugar, packed
1/2 teaspoon salt
1/2 pound (250 g) unsalted butter, diced (cold)
1 cup oatmeal
1 1/2 cups flour

Preheat the oven to 350 degrees F (175 degrees C). Spray or butter a 9 in by 14 in (20 cm by 30 cm) pie or baking dish. Mix the thin apple wedges with the juices, sugar, zests, and spices to coat all surfaces. Place in a layer on the bottom of the dish. Make the topping by mixing the flour, oatmeal, sugars and salt. Mix in the cold butter cubes. Spread the mixture over the apples in the pan or dish. Bake for 45-60 minute hour until the top is golden brown and the apples have started to bubble. Serve warm with whipped cream or ice cream.

Peach or Berry Cobbler Recipe - (Versatile Recipe also suitable for Apples)

2 tablespoons milk
1 egg
2 tablespoons butter
1 teaspoon baking powder
2 tablespoons sugar
2 tablespoons rolled oats
2/3 cup plain flour, extra
1/2 teaspoon grated lemon rind
3 cups fresh peaches (peeled) - about 6 medium peaches [or berries, see below]
1/2 teaspoon freshly grated nutmeg
1 tablespoon plain flour
1/3 cup sugar
1 cup apricot nectar, peach nectar or apple juice

Preheat the oven to 375 degrees F (200 degrees C). Mix the 1 tablespoon flour, peach nectar, 1/3 cup sugar, and half the nutmeg in a saucepan. While whisking continuously, heat the mixture over medium heat to thicken the mixture (about 3 minutes). Pour in the peaches and add the lemon rind and cook for a further minute or two. Next mix the oats, 2/3 cup flour, baking powder , nutmeg, and 2 tablespoons sugar in a small bowl. Using two knives, cut the butter into the mixture until it resembles coarse breadcrumbs. Add the milk and beaten egg and mix to form a dough ball. Spread the peach mixture into a round 23 cm (10 in) cake tin. Spoon the dough to make four even-size mounds on top of the peaches. Bake for 15-25 minutes, until the dough is cooked in the centre and the peaches have started to bubble.

Variations: Use 3 cups of blueberries, blackberries, apricots, plums or other similar fruit instead of the peaches. Or use a combination!

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