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Cracker Barrel Southern Apple Cobbler

Cracker Barrel Southern Apple Cobbler - recipe card
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A rustic, homestyle Southern apple cobbler featuring tender cinnamon-spiced apples nestled under a buttery, golden-brown biscuit topping. This dessert is sweet, slightly tart, and irresistibly comforting, with a caramelized fruit filling and a soft yet crisp crust.

Ingredients

Scale
  • For the apple filling:
  • 4 medium Granny Smith apples (about 1 1/2 lb), peeled, cored, and sliced 1/4-inch thick
  • 1/3 cup (67g) granulated sugar
  • 1/4 cup (50g) light brown sugar, packed
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon kosher salt
  • 1 tablespoon cornstarch
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 2 tablespoons (1 oz) unsalted butter, cut into small pieces
  • For the biscuit topping:
  • 1 cup (120g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon kosher salt
  • 3 tablespoons (1.5 oz) cold unsalted butter, cut into small cubes
  • 1/3 cup (80ml) whole milk, cold
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons coarse or sanding sugar (for sprinkling)

Instructions

  1. Preheat the oven to 375°F / 190°C. Place an 8-inch square glass or ceramic baking dish (or similar 1.5-quart dish) on a rimmed baking sheet lined with parchment paper to catch any bubbling filling.
  2. In a large bowl, combine the sliced Granny Smith apples, granulated sugar, light brown sugar, cinnamon, nutmeg, kosher salt, cornstarch, lemon juice, and vanilla extract. Toss thoroughly with a silicone spatula until every slice is evenly coated—the cornstarch helps thicken the juices as they bake, preventing a watery filling.
  3. Transfer the apple mixture to the prepared baking dish. Distribute the apple slices in an even layer, then dot evenly with the small pieces of unsalted butter. Set aside while you prepare the biscuit topping.
  4. Make the biscuit topping: In a medium mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and kosher salt until combined. Add the cold cubed butter and use a pastry blender or your fingertips to cut it into the dry ingredients until the mixture resembles coarse meal with pea-sized butter pieces—this ensures flaky, tender biscuits.
  5. Create a well in the center of the flour-butter mixture. Pour in the cold whole milk and vanilla extract. Stir with a fork just until the dough comes together into a shaggy, slightly sticky mass. Do not over-mix; overworking develops gluten and yields tough biscuits.
  6. Turn the dough out onto a lightly floured work surface. Gently pat it into a 1/2-inch-thick rectangle (about 5×7 inches). Use a sharp 2-inch round biscuit cutter or a knife to cut the dough into 8 small biscuits. Gather scraps once and pat again as needed—avoid rerolling more than once to keep the biscuits tender.
  7. Arrange the biscuit pieces evenly over the apple filling, spacing them slightly apart—they will expand and touch as they bake. Sprinkle the tops of the biscuits evenly with the coarse or sanding sugar for a crisp, sparkly finish.
  8. Bake at 375°F / 190°C for 40 to 45 minutes, rotating the pan halfway through. The cobbler is ready when the filling is bubbling thickly around the edges and the biscuit topping is deep golden brown and cooked through. A toothpick inserted into a biscuit should come out clean, and the apples should be tender when pierced with a fork.
  9. Remove the cobbler from the oven and transfer to a wire rack. Let it rest for at least 15 minutes before serving—this allows the filling to set up, preventing a runny mess on the plate. The cobbler is delicious warm, ideally served with a scoop of vanilla ice cream or a drizzle of heavy cream.

Notes

Storage: Cover leftover cobbler tightly with plastic wrap or transfer to an airtight container and refrigerate for up to 4 days. To reheat, place individual portions in a 350°F / 177°C oven for 10-12 minutes, or microwave on medium power in 30-second bursts until warm. Freezing is not recommended, as the texture of the apples and biscuit will degrade upon thawing.

Nutrition

Keywords: Cracker Barrel apple cobbler, Southern apple cobbler, homemade cobbler, baked apple dessert, cinnamon apple cobbler, biscuit topping cobbler, Southern dessert, fall dessert, comfort food, easy apple cobbler

Find it online: https://copycatkitchenco.com/cracker-barrel-southern-apple-cobbler/