Apple Cobbler with Brown Sugar Pecan Topping
This apple cobbler with brown sugar pecan topping breathes new life into a beloved classic. It combines a classic apple filling and cake-like cobbler topping with a sweet, crunchy brown sugar pecan topping to create a dessert full of flavor and interesting textures.
Servings: 8 Servings
Ingredients
Apple Filling
- 6 Granny Smith apples, peeled, sliced ¼ inch thick
- ⅔ cup granulated sugar
- ⅓ cup brown sugar
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
Cobbler Topping
- 1 ½ cups all purpose flour
- ⅓ cup light brown sugar
- ⅓ cup granulated sugar
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup butter, 1 stick, cut into small pieces
- ½ cup boiling water
Brown Sugar Pecan Topping
- ¾ cup brown sugar
- ¾ cup pecans, chopped
- ¼ cup all purpose flour
- ¼ cup butter, melted
Instructions
- Preheat the oven to 375 degrees and spray a 9x13 baking dish with non-stick cooking spray. Set aside.
Apple Filling
- Add sliced apples to a large bowl and add all of the filling ingredients together.
- Stir gently and let sit for 5 minutes while preparing the flour mixture, then add filling to the prepared baking dish..
Cobbler Topping
- In a medium bowl, whisk flour, brown sugar, sugar, baking powder, and salt together.
- Cut butter into dry ingredients with a pastry cutter, or two forks, until mixture is crumbly.
- Pour boiling water flour mixture and stir until combined.
- Add the cobbler topping mixture over the apple filling and gently spread making sure to cover the apple filling completely.
Brown Sugar Pecan Topping
- In a small bowl, add brown sugar, pecans, flour, and melted butter. Stir to combine.
- Spoon mixture evenly over the cobbler topping.
- Bake for 50-60 minutes or until cobbler topping is baked through. If brown sugar pecan topping starts to brown too much, lightly cover with foil.
- Remove from the oven and enjoy with a scoop of vanilla ice cream or whipped cream.
Notes
Storage
- Refrigerate for up to 4 days in an airtight container.
- Freeze for up to 3 months in an airtight, freezer-safe container.
- Defrost overnight in the fridge if frozen. Then, microwave individual portions at 1-minute intervals.
- Pre-cut your butter into cubes and keep it chilled until ready to cut it into the flour mixture. This gives your cobbler topping the best texture.
- Ensure your water is at a rolling boil before adding it to the flour mixture for optimal results.
- Allow your apple mixture to sit for at least 5 minutes, allowing the fruit to begin macerating and releasing its sweet juices.
- If your pecan topping is getting too brown, lightly cover the cobbler with foil.