So, I know some of y’all reading the title of this and thinking, “Really? An Apple Cobbler? In the summer? Isn’t that really more of a fall dessert?” But I promise I have a couple of very good reasons why I am sharing what is considered a typical fall dessert in the summertime. And also, I’ve come to learn I can enjoy any kind of cobbler year around. This dessert was totally worth turning on the oven in the heat!
For those of you who follow along with me regularly, you might remember that I recently went to Nashville for a Southern Baking Retreat hosted by the good folks at Martha White and White Lily. While we were there, they gave us a challenge to come up with a recipe using a pouch of Martha White muffin mix in the recipe somehow. And we had an hour and a half to develop a recipe and get it baked. I’m sure you can imagine the strickened look on my face at this point. I’m sure it was hilarious! But once I got my wits about me and took some time to think, I decided on a good old-fashioned cobbler. You just can’t go wrong with cobbler, right? It ended up being such a fun experience and more importantly I was teamed up with Linda Carman as my sous chef. She was so much fun and I couldn’t believe this spokeswoman and amazing cook and baker was chopping my apples! And as a side note, she’s a fantastic cheerleader and made me feel confident in my ability to come up with something yummy. And she kept eating the final result which I took as a very good sign that I did something right! Thank you for that Linda!
Anyhow, after I mentioned this apple cobbler on that post, I got quite a few emails about the recipe for the cobbler. I was probably getting several emails over the course of a few weeks. I was overwhelmed and so grateful for that response and I assured everyone that I was going to work hard on recreating it at home so I can get the ingredient measurements just right. While I was at the retreat, I didn’t really measure anything and of course, when you have to share a recipe with folks, you kinda need measurements. So, thank you to everyone who requested this recipe. I just know you are gonna love it!
For the filling:
5 cups green apples, peeled and cut into 1″chunks
1/2 cup dried cranberries (optional)
3/4 cup sugar
2 tbsp. flour
1 tsp. ground cinnamon
2 tbsp. butter (cut into small cubes)
For the topping:
1 (7 0z.) packet Martha White Apple Cinnamon Muffin Mix
1/3 cup butter, melted
Note: I’m using large Granny Smith apples here so each large apple yielded about 1 cup chopped. But if yours are smaller, you’ll need to have more to get up to 5 cups needed for this recipe.
Preheat oven to 375F degrees. Spray a 9×9 (2 quart) square baking dish with nonstick cooking spray. Combine all your filling ingredients in a large bowl. Give it a good stir. Note: The cranberries are optional in this but they really add a great contrast flavor and they just make it look so pretty. My hubby (who does not like cranberries) ate this up quickly (if that gives you any indication how well they work in this).
Pour mixture into prepared baking dish
Now, for the topping. In a medium bowl, combine the Martha White Apple Cinnamon Muffin Mix with the melted butter. Stir well. Mixture will be very thick.
Drop cobbler topping by the teaspoonfuls over apple mixture. Do your best to dot it evenly all over. But don’t worry, it will spread out while baking.
Sprinkle top with chopped pecans. Again, this is optional but it adds a nice little crunch that we really enjoyed. Bake at 375F degrees for about 40 minutes (until bubbly and topping is golden brown).
Scoop into bowls and serve. If you like, top with some whipped topping or vanilla ice cream.
Rustic Apple CobblerPrint Pin Rate
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
- For the filling:
- 5 green apples peeled and cut into 1" chunks
- 1/2 cup dried cranberries optional
- 3/4 cup sugar
- 2 tbsp flour
- 1 tsp ground cinnamon
- 2 tbsp butter cut into small cubes
- For the topping:
- 1 7 oz packet Martha White Apple Cinnamon Muffin Mix
- 1/3 cup butter melted
- 1/4 cup chopped pecans optional
- Preheat oven to 375F degrees.
- Spray a 9 x 9 (2 quart) square baking dish with nonstick cooking spray.
- Combine all your filling ingredients in a large bowl.
- Give it a good stir.
- Pour mixture into prepared baking dish
- Now, for the topping.
- In a medium bowl, combine the Martha White Apple Cinnamon Muffin Mix with the melted butter.
- Stir well.
- Mixture will be very thick
- Drop cobbler topping by the teaspoonfuls over apple mixture.
- Do your best to dot it evenly all over.
- But don't worry, it will spread out while baking.
- Sprinkle top with chopped pecans.
- Bake at 375F degrees for about 40 minutes (until bubbly and topping is golden brown).
Scoop into bowls and serve warm. If you like, top with some whipped topping or vanilla ice cream. Want to make it even more decadent? Drizzle with some Smuckers Caramel Sauce!
Calories: 373kcal | Carbohydrates: 57g | Protein: 1g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 37mg | Sodium: 127mg | Potassium: 180mg | Fiber: 4g | Sugar: 47g | Vitamin A: 515IU | Vitamin C: 7mg | Calcium: 20mg | Iron: 0.5mg