Proper Cobbler

by on October 21, 2012 » Add the first comment.
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  • Use fruit at the peak of ripeness
  • Peel and slice fruit
  • Measure out ingredients and set aside


  • 1/2 cup golden raisins
  • 4 TBL Butter
  • 3 1/2 pounds Gala apples (7 to 8)
  • 1/2 stick unsalted butter
  • 3/4 cup granulated sugar
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 tsp corn starch
  • 1 TBL cinnamon
  • 1/2 tsp salt
  • 1/4 C heavy cream
  • 1/2 C whole milk
  • 1 egg
  • Juice and zest from two lemons
  • .
  • 2 TBL Turbinado sugar for garnish


  1. Preheat oven to 475º
  2. Simmer raisins and butter in a small saucepan over medium heat for about 4 minutes.
  3. Remove from heat and set aside to macerate, covered, 30 minutes.
  4. While raisins macerate, peel and core apples, then cut into 1-inch pieces or thin slices
  5. Toss apples with lemon juice.
  6. Spread softened butter in cast iron skillet and sprinkle granulated sugar evenly over it. Put excess into your mixing bowl
  7. Cook apples over medium-high heat, without stirring, until juices are deep golden and bubbling, 18 to 23 minutes (don’t worry if juices color unevenly).
  8. Combine apples and raisins and butter (skillet will be full).
  9. Stir together flour, sugar, cinnamon, corn starch, baking powder, and salt
  10. Add cream, egg, milk, and lemon – stir just until a dough forms.
  11. Gather dough into a ball and transfer to a lightly floured surface.
  12. Gently knead 6 times, then pat dough into an 8-inch round.
  13. Cut out as many rounds as possible with lightly floured cutter.
  14. Gather scraps and pat out, then cut out more rounds. (You will have about 12)
  15. Don’t re-press more than once because dough will begin to get tough
  16. Arrange biscuits on apples about 1/2 inch apart and brush tops with remaining tablespoon cream
  17. Sprinkle with Turbinado sugar
  18. Bake at 375° for about 35 minutes until biscuits are puffed and golden, about 18-20 minutes


  • The cobbler takes its name from the biscuit dough crust on top – it is rough looking or ‘cobbled.’ It originated in the U.S. sometime in the early to mid 19th century.
  • For best results, use a well-seasoned 10-inch cast-iron skillet; and a 2 1/4-inch round cookie cutter
  • Accompaniment: heavy cream or ice cream


  • Like a classic tarte Tatin, this cobbler begins with apples being caramelized in a rich mix of butter and sugar, but we’ve upped the ante by adding raisins.
  • Tender biscuit rounds take the place of traditional pastry to create a true home-style dessert.
  • Cooks’ notes: Cobbler is best when freshly made but can be baked 3 hours ahead and reheated in a 350°F oven.
  • Add egg, sugar, and flour mixed together into your blueberries to create kind of a custard
  • ALTERNATE CRUST: Create a thick batter using the drop biscuit recipe from the Bisquick box, but add an extra 2 TBL of sugar to the box recipe.  Drizzle over top in place of circle toppings.  Then jump to Step 17.



Find more like this: Casseroles and Pan Dishes, Desserts

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