Brown-Butter Apple Biscuit Cobbler

American cobblers grew from humble fruit bakes crowned with rough biscuit dough. This one browns butter until nutty, then blankets tart-sweet apples under a tender biscuit crust for cozy dessert comfort.

Serves 6 · 25 min prep · 45 min cook

Estimate for one serving

• 428 cal
• 5g protein
• 62g carbs
• 19g fat
• 3g fiber

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Ingredients

• 10 tbsp unsalted butter
• 4 medium Granny Smith apples
• 2 medium Honeycrisp apples
• 3/4 cup light brown sugar
• 1/4 cup granulated sugar
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tbsp fresh lemon juice
• 2 tsp vanilla extract
• 1 3/4 cups all-purpose flour
• 2 tsp baking powder
• 3/4 tsp kosher salt
• 3/4 cup cold buttermilk
• 1 tbsp coarse sugar for topping
• optional vanilla ice cream for serving

Instructions

1. 1Preheat the oven to 375°F and lightly butter a 9-inch deep pie dish or similar baking dish. Place a skillet over medium heat and melt most of the butter until it foams, then turns deep golden with a nutty aroma and browned milk solids at the bottom, about 4 to 6 minutes; pour into a heatproof bowl and let cool slightly.
2. 2Peel, core, and slice all the apples into thin wedges about 1/4-inch thick. Toss the apple slices in a large bowl with the brown sugar, granulated sugar, cinnamon, nutmeg, lemon juice, and half the vanilla until evenly coated and glossy.
3. 3Spread the sugared apples in an even layer in the prepared baking dish. Drizzle half of the cooled brown butter over the fruit so it seeps into the crevices.
4. 4In a separate bowl whisk together the flour, baking powder, and salt. Stir the remaining brown butter and remaining vanilla into the cold buttermilk.
5. 5Pour the buttermilk mixture into the dry ingredients and fold gently with a spatula just until a shaggy, sticky biscuit dough forms; do not overmix or the biscuits will toughen.
6. 6Drop large spoonfuls of the biscuit dough over the apples, leaving small gaps so steam can escape and the fruit juices bubble up. Sprinkle the coarse sugar over the dough mounds.
7. 7Bake on the center rack for 35 to 42 minutes until the biscuit tops are deeply golden, the edges look set, and the apple filling is vigorously bubbling the sides.
8. 8If the tops brown too fast, tent loosely with foil for the last 10 minutes. Remove from the oven and let the cobbler rest 15 minutes so the juices thicken slightly.
9. 9Scoop warm portions into bowls, making sure each serving gets both fruit and biscuit. Top with a scoop of vanilla ice cream if desired and serve immediately while the contrast of hot fruit and cold cream is sharp.