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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!
This cobbler looks so good, and we have lots of leftover apples from making applesauce!! I just can’t decide between making this or your recipe for apple crisp…
what would be better for a breakfast dish?
Hi Hannah, you’re asking someone who loves nothing better than apple pie for breakfast. Either would be great!
What is crystalized ginger? I worked 4 the state 4 years. I lived at point west apts. 4 several years and enjoyed state fair being cross street. My daughter still lives in sac to and my grand children. I enjoy cooking 4 myself.
Hi Rick, crystallized ginger, or candied ginger, is basically ginger that has been boiled down in sugar water, so it has been infused with sugar. You should be able to find it in the baking section of your grocery store.
Just found this recipe and plan on making it for Tday on Thursday. Can you please tell me why I would need to put the baking sheet on the rack below the bubbling pie plate instead of sitting right underneath it? Also, any thoughts on replacing the buttermilk/ginger/lemon with heavy cream/nutmeg? Thank you for a gorgeous and easy recipe!!
Hello Eli, you can put the baking sheet directly underneath it if you want. If it is on the rack beneath there will be more hot air flow hitting the pie pan from the bottom. As for the crust, sure, heavy cream and nutmeg sounds great!
Hello i was wondering if you can’t find crystalized ginger in your local grocery store could you replace it for something or could i take it out completely ?
You can easily leave it out. Or you can make your own candied ginger by boiling peeled cut ginger in sugar water. See David Lebovitz’s instructions on making candied ginger.