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Hello! Can this recipe be baked in a 9×13? I need to bring it to a home bound friend and it’s the only dish I’m willing to part with for a bit. If not… should I double the recipe? Or 1.5 times it?
Hi Peggy, I’d say do the recipe x1.5. It might even work not scaled up at all, but the topping and filling would be spread out thinner, thus reducing the baking time. Hope that works for you!
Worked perfectly in a 9×13!
Thanks for letting us know, this will be handy to other folks! And glad it worked :)
Peggy, did you 1.5x the recipe or leave it the way it is for the 9×13? Thank you!
Made no changes – kept all the ingredient amounts the same for the 9×13 and thought it worked perfectly! I found the baking time was the same but I like the topping to be very crispy!
Best apple cobbler ever!! You won’t ever need another cobbler recipe
Is it necessary to use a ruffled pie dish? For say, is it alright if we use a square dish but around the same size?
Great news! Your options include a 10-inch pie dish, a 9-inch deep-dish pie dish, or a 9×9-inch baking dish. Or any dish that holds 2 quarts. You could even use a 10-inch cast iron skillet. No ruffles required on anything. Happy baking!
Great cobbler! Don’t change a thing. I now learned how to make a crust for cobbler that works perfect for me. It seems like recipes from Elise that I try, she says that they can be stored in the refrigerator up to 5 days. That never seems to happen for me and my trusty spoon. (See her recipe for mango chutney) We are saving the apple cobbler for breakfast for tomorrow and that includes ice cream with it. Thanks a bunch :o)
Mde this for the fist time today. Recipe says to crumble the topping on apples, my topping was anything but crumbly? Only thing I did differently is substitute buttermilk with milk and 1 TBLS of lemon juice. In the oven now guess I’ll have to wait and see how this crust turns out
This is really great & adapt to gluten free easily. however, i don’t know how the preparation time is only 30 min. it took me 55 min or maybe i’m just really slow! uh
I’m a very occasional baker. Made apple cobbler for the first time following this recipe. My MIL who is a very picky eater and strict lacto- vegetarian loved it!!I made it in half the quantity using exactly half of every measurement. Also used freshly grated ginger in filling mixture instead of candied ginger in the dough. Which worked really well with other flavors.
WHAT TO USE INSTEAD OF BUTTERMILK. THANK YOU EUGENIA
Hi, Eugenia! I’d recommend using some sour cream or yogurt, thinned with milk to the consistency of buttermilk. Enjoy!
I just made this for a gathering I will be having on Sunday (2days away) does it reheat well? I wanted to have a trial run before Incase I didn’t do it right. All turned out great just worried about how long the table life is for this cobbler?!
Hi, Micaelaw! Are you thinking you’ll make the cobbler in the morning and reheat that evening? If so, I think that would work just fine. When you’re ready to reheat, just cover loosely with foil and bake the filling is bubbling again. I wouldn’t recommend making this one any further ahead as the topping starts to absorb the juices and gets a little soggy — it’s still great for leftovers after a day, but I wouldn’t serve to company!
Can I use fresh ginger instead of crystalized?? would the amount be the same?
Thanks so much!
Hi, Marianne! Crystallized ginger is sweeter and drier than fresh ginger. I’d recommend skipping it in the crust, but then adding 1 teaspoon of fresh minced ginger to the filling. Enjoy!
Wow Elise, that crust looks incredible! I’m ready to make my first pie of the season and this is going to be it :)
Love this recipe. I actually swap out a bit of almond or hazelnut meal for the flour to add a bit more texture and flavor, and have even swapped in a bit of buckwheat flour (about 1/3 – 1/2 cup in either case).
LOVED it! My crust turned out beautifully golden and crunchy. I sprinkled turbinado sugar on the crust and used a combination of whatever apples I had on hand. I’ll be using this crust for other cobblers in the future. Unfortunately, it was all gone before i could take a picture to post here. Thank you for a wonderful recipe.
I keep wondering why these recipes are called cobblers? It is not the cobbler of my Mother’s time. Has something changed?
Made this for Thanksgiving yesterday. I didn’t have candied ginger for the topping so substituted powdered, and I also only used 2/3 of the vanilla called for (as I personally find that too much vanilla can be cloying), but in any case it was a huge hit and I would say is the best apple cobbler I’ve ever made. Will be making again, thank you!
Can I make the apple cobbler ahead of time and bake it later?
Hi Melissa, I haven’t tried assembling it ahead of time, but I don’t see why approaching it this way wouldn’t work.
Thanks so much for the quick reply, Elise! I made this the day before Thanksgiving and it was outstanding when baked the day of, so assembling ahead of time worked out really well. I agree with others that this is the BEST apple cobbler. I love your blog!
Your OG apple cobbler was the first thing I baked growing up in Cairo and it was always such a hit! (People don’t usually have pie there)
I wanted to make it again but then realized you changed it to a crumble.
Is there anyway to find the old recipe. I loved it that way and have all the goods to make it just not the recipe I need. Could you point me in the right direction? Thank you so much for sharing your scrumptious delights!
Hi Clara, sure! Here’s a link to the old version that has been captured by the Internet Archive Wayback Machine: https://web.archive.org/web/20140408022556/http://www.simplyrecipes.com/recipes/apple_cobbler/
I made this dish for a dinner party and it was a great hit! My partner now wants it all the time. I’d love to be able to freeze this dish of its possible? And make smaller versions one can pop in the oven when you get back from work? Is that feasible?
Hi Alex, great question! I haven’t tried freezing this. Don’t know how it would work with the biscuit topping. But if you experiment with freezing it, please let us know how it turns out for you!
I’m anxious to try this recipe of all the apple cobbler recipes I have previewed. Will it work in a 9 x 13 baking dish, or is that too large?
Hi Carolyn, good question! I think you might want to increase the amount of apples a little. Might not need as much cooking time.
I just made this and LOVED it! the topping came out wonderfully!
I’m so glad you liked it Frank!