4 pounds mixed apples (Braeburn and Granny Smith), about 9 apples*
Juice of ½ large lemon
4 tablespoon butter
½ cup granulated sugar
½ cup brown sugar
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
Few grinds fresh nutmeg
1 tablespoon water
3 tablespoons all-purpose flour
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 tablespoons plus 1 teaspoon granulated sugar, divided
¾ cup buttermilk (make our Homemade Buttermilk, or use store-bought)
7 tablespoons melted butter, divided
Serve with vanilla ice cream
Preheat oven to 350 degrees F.
Spray a two-quart casserole dish with kitchen pan spray. Our dish was 9 ½ X 9 ½ X 2 ½ inches – see it here. (Affiliate link.)
Core and peel apples. Cut into 8 wedges then each wedge into 3 pieces so each apple has 24 uniform cubes. Place into a large bowl, squeezing lemon juice over as you cut so they don’t oxidize. Keep tossing as you add more cut apples and juice.
In a large sauce pan, or small pot, place butter, both sugars, cinnamon, ginger, nutmeg and the water.
Bring to a boil and add the apples and cook four minutes over medium heat.
Add the flour, stir and cook one more minute. Turn off burner.
In the same large bowl as you used for the apples, place flour, baking powder, baking soda, salt and 2 tablespoons of sugar.
Place the buttermilk and 6 tablespoons of butter into a bowl and microwave until the butter melts. You could also do this in a small sauce pan.
Stir this into the large bowl with the flour using a wooden spoon or sturdy rubber spatula.
Pour the apple mixture into the prepared dish and using two tablespoons, drop dollops of the batter over the top letting some apple filling show through when finished. Sprinkle on the 1 teaspoon of granulated sugar.
Bake 30 minutes. Remove from oven and brush with the remaining tablespoon of butter.
Let set up for ten minutes then serve with vanilla ice cream.
*Any baking apple can be used for this recipe.
Keywords: Apple Cobbler