This recipe is a combination of a few things we love: apple recipes, cobbler recipes, and German dessert recipes. It’s a three-in-one, watch out world! As we head into fall, apple dessert recipes become more and more irresistible. They’re smart, too – might as well take advantage of this year’s apple crop!
We developed this Mom’s Apple Cobbler Recipe in our Test Kitchen and became OBSESSED. An easy cobbler recipe, perfectly spiced and baked to perfection, is simply a must-have when it comes to fall desserts. Serve this cobbler at any gathering and just watch it disappear. Plus, it makes your home smell heavenly – like you lit 10 apple spice candles. Mmm.
This cobbler recipe is super easy – just mix this and that and bake in under an hour. It can feed a crowd, too.
Some notes: Use Granny Smith apples in the cobbler if you want the pieces to remain separate and distinct; use Macintosh or Gala if you want them a bit softer. The cobbler instructions and topping may be used with any fruit you prefer – peaches or pears are especially good in this.
Mom’s German Apple Cobbler Recipe
Serves 12
Ingredients:
Filling:
- 6 large apples (about 8 cups when chopped)
- 1 cup sugar
- 1/3 cup brown sugar
- 2 tablespoons instant tapioca
- 1 teaspoon ground cinnamon
- 3 Tablespoons butter, cut into small pieces
Topping:
- 1 cup flour
- 1 cup sugar
- 1teaspoon baking powder
- ½ teaspoon cinnamon
- 2 tablespoons butter cut into small pieces
- ¼ teaspoon salt
- 1 egg
Instructions:
1. Preheat oven to 375 degrees F and have ready a 9 x 13 casserole or bake pan.
2. Core and peel apples and chop into ½ inch chunks. Toss well with remaining filling ingredients and place in the casserole.
3. Place flour, sugar, baking powder, cinnamon and salt into a large bowl and toss well with a fork. Use the fork or a pastry blender to mix in the butter until only small pieces of the butter remain. Beat the egg in a small bowl and mix into the other ingredients using the fork to distribute well.
4. The topping may be made in a food processor by pulsing all ingredients except the egg until the butter is in small pieces, then quickly pulse in the egg.
5. Spoon topping evenly over the filling and bake for about 50 minutes until the top is golden brown and the filling bubbles up around the edges.
6. Let stand until cooled to warm room temperature before serving.
What’s your favorite German recipe?
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I’m going to try this one,thank you..
I love new recipes but the only problem is they all should be print ready and they are not and I waste
more paper printing them out. Please make all your recipes printer friendly
I love your recipes. Why can’t I print them? I am making a book of recipes for myself. I am also on pinterest but I do not need to rejoin and yet it will not let me to that. Please help.
Helpless
love the recipe
I so enjoy all the great recipe you show and I copy some of them
I love all the recipe that I read on your pages. thank you so much. I am looking forward to seeing the next batch of recipe that you send.
My Favorite Germain recipe was passed down from my mother and grand parents …. knaddles and Kohlrabi Are made with Pork shoulder cooked with the kohlrabi and then added to a burnt gravy… the knaddles are boiled bread dumplings.
My grandparents come to the US in the early 1900s