Fruit Cobbler is probably the most popular classic southern dessert, and is widely served throughout all of the southern states, both in restaurants and homes. Because cobblers are so good, they have become popular across the rest of the country, too. While there are easy versions that include a quick batter crust, and slightly more time-consuming versions with a biscuit crust, the best cobbler – hands-down - is one that includes a top and bottom homemade rolled pastry crust. These do, of course, take a little more time to assemble, but they are worth every minute spent in the kitchen. This classic Southern-Style Apple Cobbler is absolutely decadent, with a flaky, slightly sweet crust filled with a moist and spicy apple filling. It’s best served warm with highest quality vanilla ice cream slowly melting on the top. This recipe can be baked in either a 2-3 quart shallow baking dish or in a deep dish pie plate.
Tart apples like Granny Smith are the best in this recipe, but any favorite variety of cooking apples can be used. A mixture of Granny Smith apples and Golden Delicious make a good cobbler, as well as McIntosh, Braeburn, Gala, and Jonagold. Bramley apples, which are grown in Great Britain and cooler climates, are fabulous cooking apples and work especially well in this cobbler.
The sweet and spiciness of the filling can be adjusted according to taste, adding a little more sugar for the tart varieties of apples, a little lemon juice for extra sweet apples, and more or less cinnamon and nutmeg. It’s important to use freshly grated nutmeg – the kind that comes already ground has already lost the bulk of its flavor within a week or two of grinding, so by the time it makes it to the store shelves, it’s not worth using. Whole nutmeg has a long shelf-life, and releases its flavor only when ground. A Microplane or nutmeg grater makes quick work of grinding; it’s faster than taking a spice jar from the shelf and measuring.
8 cups cored, pared, and sliced Granny Smith apples
1 1/2 cups sugar (if the apples are sweet, reduce the amount by 1/4 cup to 1/2 cup)
3 tablespoons flour
1 batch Basic Sweet Pie Crust
2 tablespoons sugar
- Preheat the oven to 350°.
- Place the apples in a large microwaveable bowl.
- Mix the sugar, flour, and salt; toss with the apples.
- Cover with plastic wrap and microwave five minutes.
- Stir, recover the dish, and microwave an additional 3 minutes.
- Uncover and set aside while preparing the crust.
- Roll 2/3 of the pie crust into a rectangle to fit a 7" x 11" glass dish (approx 2 quarts) or a 9" deep dish pie plate. The crust should be about 1/4" thick.
- Place the crust in the dish (using a rolling pin, loosely roll the crust around the pin, then place it over the dish and unroll) and pour the apple mixture into the crust.
- Roll the remaining 1/3 of the dough out slightly larger than and into the shape of the dish.
- Wet the edges of the bottom crust with water and place the top crust on top.
- Press the top and bottom crust together lightly and fold any excess dough under.
- Using canapé cutters, cut shapes in the top to vent, or pierce decoratively with a small knife.
- Lightly sprinkle the top with water and sprinkle with the 2 tablespoons sugar.
- Bake in the preheated oven for 60-75 minutes until the top crust is golden. Serve warm with ice cream or whipped cream.
Amount Per Serving
Calories 376 Calories from Fat 51
Percent Total Calories From: Fat 13% Protein 3% Carb. 83%
Nutrient Amount per Serving Value
Total Fat 6 g
Saturated Fat 2 g
Cholesterol 4 mg
Sodium 451 mg
Total Carbohydrate 78 g
Dietary Fiber 2 g
Sugars 41 g
Protein 3 g
Vitamin A 2% Vitamin C 10% Calcium 0% Iron 3%
For those interested in purchasing fresh nutmeg, nutmeg grinders/graters, or a Microplane which can be used not only for nutmeg, cut also citrus rind and hard cheeses, they are available from Amazon at reasonable prices:
Barry Farm Whole Nutmeg 2 oz.
Frontier Nutmeg Whole, 16 Ounce Bag
Microplane NE 8" Snap-in Blade Rasp Set
7" Nutmeg Grater
Deluxe Nutmeg Grater