This Apple Cobbler with Browned Butter Biscuits is my take on a classic family dessert. Rich, soft brown buttered biscuits sit on top of jammy cinnamon apples. Finished with a cinnamon sugar crust. Best served any fall night or even as your Thanksgiving dish to share.
This is my take on a nostalgic cobbler and my new cozy fall classic. Made with browned butter biscuits and sweet, jammy cinnamon apples. Baked until the tops of the biscuits are a golden brown, topped with cinnamon sugar crust. Serve warm with vanilla ice cream.
Ingredients
Apples are one of my favorites during the fall. I love going to a local cider mill and picking up a dozen. They’re so crisp and tart, especially when picked fresh. Cinnamon, sugar, and a squeeze of lemon come together to create a tart, sweet, and jammy apple mixture. But what I love most about cobblers is the crumble or the crust. That part was always my favorite part of the simple cobblers my mom used to make. Her cobbler was made with with canned apples and yellow cake mix topped with sliced butter and baked – it was delicious. I never tried it with biscuits on top until I was older though. These biscuits are fluffy, soft, buttery and flavorful. Browned butter was used for the biscuits because it gives this lovely, nutty flavor reminiscent of hazelnut.
How to make apple cobbler with browned butter biscuits
- Make brown butter – wait for the bubbling/crackling sound to stop after about 5-7 minutes. Pop in freezer.
- Peel and slice apples – Depending on size, I use 8 small apples or 6 large apples.
- Prepare jammy apples – Mix sugar, cornstarch, cinnamon and salt first, add to the apples and mix. The cornstarch helps thicken it up and create the thicker sauce. Set in refrigerator until biscuits are ready.
- The biscuits – Mix together the flour, baking powder, sugar and salt. Cut in the cold browned butter until slightly larger than a pea. Add milk and vanilla. Set in refrigerator for 15 minutes.
- Bake – Roll the biscuit dough with your hands, slightly larger than a golf ball and top the apple mixture. Sprinkle cinnamon sugar over biscuits.
- Serve – Warm and with vanilla ice cream.
Tips and tricks
- I use Gala or Fuji apples – but you can use whatever kind you like!
- You can substitute arrowroot powder or all-purpose flour for cornstarch.
Happy Baking!
For more cobbler recipes, you’ll love these Muffin Top Cherry Cobblers!
If you do try this Apple Cobbler with Browned Butter Biscuits, I’d love for you post a photo and tag me on Instagram, @LakeShoreBakes or #LakeshoreBakes so I can see your delicious creations. And be sure to leave a comment, I’ll always respond!
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Apple Cobbler with Browned Butter Biscuits
- Total Time: 1 hour 35 minutes
- Yield: 6 Servings 1x
Description
A nostalgic cobbler made with browned butter biscuits, sweet cinnamon apples and a cinnamon sugar crust. Serve warm with vanilla ice cream.
Ingredients
- 6–8 large apples, sliced into 1/4” – 1/2″ sections
- 1/2 cup white sugar
- 1/2 light or dark brown sugar
- 1/2 tbsp lemon juice
- 1 1/2 tbsp corn starch
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp cardamom
- 1/4 tsp ginger
- 1/4 tsp salt
Biscuits
- 1 stick butter
- 2 cups all purpose flour
- 1/3 cup sugar plus 2 tbsp to top biscuits
- 3/4 cup whole milk
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
Instructions
- Start by melting the stick of butter over medium heat. Once melted, allow the butter to make a crackling noise and bubble. Stir occasionally. In about 5-7 minutes, the crackling will settle down and can be removed from heat. Put the browned butter in a freezer-safe bowl and chill for at least 30 minutes.
- Place the sliced apples into a large saucepan. Add the brown and white sugar, along with the lemon juice, spices and salt. Allow to simmer over medium for 7-10 minutes. Mix in the cornstarch and pour into your dish. Set in fridge and cool.
- Preheat oven to 350 degrees F. Whisk flour, sugar, baking powder and the salt together. Using a fork or pastry blender “cut” the butter into the flour until it’s evenly distributed and resembles the size of chickpeas. Mix in the milk and vanilla and stir together until just combined. Set in freezer for at least 15 minutes.
- Using your hands or a cookie scoop arrange biscuits around the top of the apples. Top with cinnamon sugar and bake for 55-60 until biscuits are golden brown and cooked through.
- Allow to cool for 10 minutes. Definitely serve with vanilla ice cream.
Notes
- I use Gala, Fuji or Granny Smith but you can use whatever you have!
- You can substitute arrowroot powder for cornstarch
- Prep Time: 40
- Cook Time: 55