Apple Blueberry Cobbler Recipe

Name: Apple Blueberry Cobbler Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 x to 6 hard tart cooking apples, such as Pippin, Granny Smith or possibly Gravenstein, peeled, cored and sliced (about 5 c.); 3/4 c. packed light brown sugar; 2 Tbsp. cornstarch; 2 tsp grnd cinnamon; 2 Tbsp. fresh lemon juice; 2 Tbsp. cool unsalted butter, cut into pcs; 1 pt (2 c.) fresh blueberries, rinsed; 1 1/3 c. all-purpose flour; 1/4 c. sugar; 1 1/2 tsp baking pwdr; 1/2 tsp baking soda; 1/4 tsp salt; 5 Tbsp. unsalted butter, chilled and cut into small pcs; 3/4 c. cool buttermilk, plus additional drops, if necessary; 1 tsp vanilla extract, like Cook's Cookie Vanilla

Servings: persons

5 x to 6 hard tart cooking apples, such as Pippin, Granny Smith or possibly Gravenstein, peeled, cored and sliced (about 5 c.)
3/4 c. packed light brown sugar
2 Tbsp. cornstarch
2 tsp grnd cinnamon
2 Tbsp. fresh lemon juice
2 Tbsp. cool unsalted butter, cut into pcs
1 pt (2 c.) fresh blueberries, rinsed
1 1/3 c. all-purpose flour
1/4 c. sugar
1 1/2 tsp baking pwdr
1/2 tsp baking soda
1/4 tsp salt
5 Tbsp. unsalted butter, chilled and cut into small pcs
3/4 c. cool buttermilk, plus additional drops, if necessary
1 tsp vanilla extract, like Cook's Cookie Vanilla

1
Preheat oven to 375 degrees.
2
In medium bowl, combine apples, brown sugar, cornstarch, cinnamon and lemon juice.
3
Arrange fruit in shallow 9 inch square or possibly oval ceramic or possibly Pyrex baking dish.
4
Dot top with butter.
5
Cover loosely with foil.
6
Place in warm oven 30 min.
7
Meanwhile, prepare topping.
8
To prepare topping: Combine flour, sugar, baking pwdr, baking soda and salt in medium mixing bowl or possibly food processor.
9
Cut in cool butter with fork or possibly pulse in processor till mix resembles coarse meal.
10
Make a well in the center; add in buttermilk and vanilla, mixing till just proportionately moistened and sticky; don't over-mix.
11
When apples have baked 30 min, remove from oven and remove foil.
12
Add in blueberries; stir once or possibly twice to combine.
13
Working quickly with a large spoon, drop dough by mounds over warm fruit.
14
Leave some space between mounds.
15
Bake 25 to 30 min, till biscuit top is golden, puffy and hard to touch, and fruit is bubbly.
16
Serve hot or possibly room temperature with scoop vanilla ice cream.

1138

kcal

Calories

Fat

151

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 5 x to 6 hard tart cooking apples, such as Pippin, Granny Smith or possibly Gravenstein, peeled, cored and sliced (about 5 c.), 3/4 c. packed light brown sugar, 2 Tbsp. cornstarch, 2 tsp grnd cinnamon, and more.

Yes, Apple Blueberry Cobbler Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!