A fall favourite, this apple cobbler may be too good to share!



For the Filling
3 lbs golden delicious apples
1 1/2 Tbsp fresh lemon juice
1/3 cup packed light-brown sugar
2 tsp cornstarch
1/2 tsp cinnamon
1/2 cup apple juice
1/4 cup unsalted butter, diced into small cubes


For the Topping
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
10 Tbsp unsalted butter, cold, diced into small cubes
1 cup (236ml) buttermilk
1 tsp vanilla extract
1 Tbsp granulated sugar mixed with 1/2 tsp cinnamon, for topping



For the Filling
Preheat oven to 375 degrees. Spray a 13 by 9-inch baking dish with non-stick cooking spray.
Peel and core apples then cut into slices a little over 1/4-inch thick. Cut slices in half.
Place apples in a prepared baking dish then toss with lemon juice. Set aside.
In a small saucepan whisk together brown sugar, cornstarch, cinnamon and apple juice.
Add butter then heat mixture over medium-high heat, stirring constantly until it reaches a simmer. Let simmer 30 seconds, while stirring then remove from heat.
Pour brown sugar mixture over apples in baking dish, toss to coat. Set aside.


For the Topping
In a large mixing bowl whisk together flour, sugar, baking powder, baking soda and salt.
Add butter and using a pastry cutter or fork cut butter into mixture until it resembles coarse meal. Make a well in center of mixture.
Pour buttermilk into center then pour vanilla into buttermilk. Fold mixture with a rubber spatula just until combined (don’t over-mix, it should be lumpy).
Dollop spoonfuls of mixture across apple layer (about 12 across top, don’t spread it will spread as it bakes).
Sprinkle evenly with 1 Tbsp sugar and cinnamon mixture.
Bake in preheated oven until apples are soft, about 35 – 45 minutes (tent will foil to prevent excess browning during last 10 minutes as needed).
Let cool 10 minutes. Serve warm with vanilla ice cream.