Best Ever Apple Cobbler {gluten free option}

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Best Ever Apple Cobbler {gluten free option}  © #apple #glutenfree #dessert #recipeImproving Apple Cobbler:
Best Ever Apple Cobbler {gluten free option}

The Fall season is officially in full swing and everywhere I look home cooks are wanting to cook and bake with apples. (Pumpkin, too. But, we’re talking apples today.) In fact, last week was an extremely busy week here at Wicked Good Kitchen as I have been working hard on developing and testing paleo baking recipes for my cookbook as well as creating a special pre-cooked apple pie filling for a loyal Twitter follower who must follow a very strict low-histamine and gluten-free diet.

Best Ever Apple Cobbler {gluten free option}  © #apple #glutenfree #dessert #recipe

Last week, I had strived to publish three (3) posts; one for our apple orchard visit to pick apples, this fabulous recipe and a cocktail recipe. Originally, I thought I would have my work completed for this recipe for a Thursday post so I could post the cocktail, Sparkling Apple Cider Margarita, on Friday, as part of our rotating feature, Feature Fridays, for Cocktails A-Go-Go. However, in the midst of working on this wonderful cobbler recipe, I decided to offer two (2) special toppings and photograph both as well as write a compelling and informative article to accompany it. Why? Because the filling is so incredibly special and tastes like apple pie should. Seriously. I think you will agree as you read through the article. Furthermore, I hope you will actually make our recipe for Best Ever Apple Cobbler because you will be so glad you did!

Best Ever Apple Cobbler {gluten free option}  © #apple #glutenfree #dessert #recipe

Deciding to call a recipe “best ever” takes not only courage, but an immense amount of confidence. (Please do not mistake this as being arrogant. Although there is a fine line between the two traits, I’m just a humble baker eager to share what I have learned with others.) There exists an innate desire within me to teach and I admire the “Cook’s Illustrated approach” to recipe development. Serious bakers and recipe developers strive to improve recipes from the ground up, so-to-speak, from the ingredients used to employing new, best and/or unique methods, to achieve the “ideal” (at least in our own minds!) or quintessential recipe.

Best Ever Apple Cobbler {gluten free option}  © #apple #glutenfree #dessert #recipe

As I mentioned in a previous post, reading Christopher Kimball’s first cookbook, The Cook’s Bible, back in 1996 as a new bride, changed my life. Ever have a book or cookbook you’ve read change your life? Fortunately, it has happened to me a few times—that is, a major paradigm shift. In fact, I could write a series of posts and share those books with you. However, Kimball’s book did that for me.

Best Ever Apple Cobbler {gluten free option}  © #apple #glutenfree #dessert #recipe

For the first time, I realized there was this incredibly cool way to approach recipes and write about food—that is, to set out to conquer the definitive champ for each classic recipe. Wicked concept, I tell you! As I have shared before, it was an eye opener and I soon got the “bug”. This realization convinced me that writing a cookbook would be natural for me—especially in this manner. Why, you ask? Because I enjoy “concocting” as well as a good challenge—especially with baking.

Immediately, in 1996, I started such a project—a baking cookbook. The recipes from the original manuscript, one by one, will be published right here on this blog to share with you. And, one by one, I will be creating gluten-free and/or grain-free versions of them whenever possible. There will even be dairy-free (paleo and vegan) recipes as I have recently learned I am severely allergic to dairy. (No fun.) A life without cheese? I cannot even bear the very thought of it. But, more on that later. Let’s talk about this cobbler situation.

Best Ever Apple Cobbler {gluten free option}  © #apple #glutenfree #dessert #recipe

As I mentioned in my post for Best Ever Blueberry Cobbler, bakers face challenges when baking cobblers. Recipes need not be fussy, but they should deliver. Results should not suffer from the common problems. Fortunately, those who have tried my blueberry cobbler recipe have posted rave reviews in the comments section and it just makes my day when I receive such positive feedback from readers.

Best Ever Apple Cobbler {gluten free option}  © #apple #glutenfree #dessert #recipe

Let’s revisit the common problems when making cobblers for a moment, shall we?

Per Cook’s Illustrated, Published July 1, 2002.

Best Blueberry Cobbler

“The Problem: Too often, blueberry cobbler means a filling that is sickeningly sweet, overspiced, thick, and gloppy and biscuits are undercooked or overcooked, doughy or dry.”

“The Goal: The biscuit should stand tall with structure, be crisp on the outside and light and buttery on the inside, and complement a lightly thickened, lightly sweetened and spiced filling. Most important, the cobbler has to come together easily.” 


However, I would add three (3) of the most common problems specific to apple cobblers and even apple pies. 1) Often, recipes yield a very soupy, watery or overly juicy filling which is not desirable as it can cause a soggy topping. 2) Apples are sometimes sliced far too thinly and turn into mushy applesauce during or after baking and do not stand up well to the hearty biscuit toppings. 3) Fillings and toppings sometimes lack good flavor.

Best Ever Apple Cobbler {gluten free option}  © #apple #glutenfree #dessert #recipe

Well, my friends, I am excited (read: ecstatic) to share with you how to improve your apple cobbler by using two extra steps whilst employing a new technique for making the filling and selecting the very best in ingredients from the apple cultivar (variety) and ground cinnamon to a choice of two (2) toppings to not only satisfy your urge for an exceptional apple cobbler, but will actually knock your socks off!

Best Ever Apple Cobbler {gluten free option}  © #apple #glutenfree #dessert #recipe

Just as with how I pressed on to improve strawberry cobbler with our Very Berry Strawberry Cobbler, I pressed on with apple cobbler to create our recipe for Best Ever Apple Cobbler. Why? Because my friends, as I have stated before, she deserves better. She really does. Having nailed down the buttery biscuit crumble topping in my Best Ever Blueberry Cobbler recipe years ago, the goal was to create a fresh and flavorful homemade apple cobbler filling bursting forth with “classic apple pie” flavor that is both juicy and delightfully thickened with a glossy sheen.

Best Ever Apple Cobbler {gluten free option}  © #apple #glutenfree #dessert #recipe

Let’s break it down to the nitty gritty:

The Ingredients

Apples: Honeycrisp is the ideal choice here. They are my favorite apples to eat, bake and cook with. I call them “Apple Cider Apples” because they are very juicy and packed with flavor just like apple cider as well as having a perfect balance between sweetness and tartness. Honeycrisp apples hold up well during baking which makes them especially ideal for crisps, crumbles, cobblers, pies and tarts. You will love them! I promise.

Apple Cider: Fresh apple cider is used to create a reduction and a caramelized syrup to drizzle over the apples before baking. Ever since 1990, when I spotted a phenomenally good recipe in Bon Appétit magazine, I never looked back. To this day, I use an apple cider reduction in all of my pies and tarts as well as crisps, crumbles and cobblers to “kick up” that good old-fashioned “apple pie flavor”.

Allspice: Fine-quality ground allspice is included in the filling along with ground cinnamon to lightly spice the filling so as not to overpower it. The allspice marries swimmingly with the cinnamon and Honeycrisp apples for a perfectly spiced filling. A hint of ground ginger and freshly grated whole nutmeg are reserved for one of the biscuit toppings as is nutmeg in the other.

Brown Sugar: Brown sugar is reserved solely for the topping so as not to overpower the apple flavor in the filling. One topping recipe uses it in the “cinnamon swirl” and the other provides for an option of using part light brown sugar and sugar in the crumble biscuit topping. If you are a cookie dough lover, go for using light brown sugar and granulated sugar in a 1:1 ratio, or in your favorite ratio.

Butter: Butter is used in the caramelized apple cider syrup to drizzle over the apples before baking for added richness. And, it is used in the “cinnamon swirl” for one of the biscuit toppings.

Cinnamon: Penzey’s Ground Cinnamon (4-ounce bag for about $7.99 at the time of this writing) is what you want. One whiff and taste of this cinnamon will have you swooning—let alone from how fragrant your kitchen will become when baking with it! The taste experience is phenomenal and it will delight your senses. I use it to make cocktails truly exceptional, as with our recipe for Sparkling Apple Cider Margarita in the salted rim garnish, as well as in all of my coffeecakes, muffins, other quickbreads and yeasted breads such as cinnamon rolls, sticky buns and cinnamon raisin swirl bread.

Tapioca as Thickening Agent: Tapioca (flour/starch), such as Bob’s Red Mill®, is used versus either flour or cornstarch to create a perfectly thickened filling with a clear and glossy finish while not overpowering the apples and their juices thus blunting the flavor profile. You want all the filling flavors to come shining through!

Tapioca is superior to cornstarch and flour when thickening fruit with plenty of juice. Using flour to thicken the especially light juices of apples greatly overpowers the flavor and the result is a “gluey” filling. Not good. However, tapioca creates thickened juices that are clear and glossy in appearance as well as maintains the fresh fruit flavor. To read more about thickening agents used in pies and cobblers, visit Cook’s Illustrated for the article, How to Thicken Fruit Pies, from July 1, 1995.

Best Ever Apple Cobbler {gluten free option}  © #apple #glutenfree #dessert #recipe

Methods or Techniques

Apple Cider Reduction: Creating an apple cider reduction is essential because otherwise too much liquid would be added to the recipe in addition to the naturally occurring juices in the apples which release during baking. It only takes 15 minutes to reduce apple cider and is definitely worth the effort! Just as I used fresh raspberry purée to enhance the strawberries and their juices in my recipe for Very Berry Strawberry Cobbler, the same principle holds true with the apple cider enhancing the flavor of the Honeycrisp apples for truly the “best ever” apple cobbler.

Chopping the Apples: Chopping the apples into pineapple-sized chunks, versus slicing the apples into ¼-inch slices, will prevent the filling from getting too soft and mushy like applesauce. Instead, the tender large-sized apple chunks can be pierced with a fork and enjoyed with the buttery, crunchy biscuit topping.

Macerating: Allowing the apple juices to release, or macerate, during a 30-minute to 2-hour duration, and used along with the apple cider reduction, to make a caramelized apple cider syrup, creates a scrumptious filling thickened with just the right amount of tapioca flour/starch.

Making a Caramelized Syrup: Taking the time to create a Caramelized Apple Cider Syrup, to drizzle over the chopped apples for the filling, is essential in this recipe. It only takes 15 minutes. Doing so, in addition to using a thickening agent like tapioca flour/starch, will prevent a very soupy, watery or overly juicy filling which, again, is not desirable. We are essentially “boiling away” the excess liquids for a concentrated apple flavor sensation and a desirable thickness for the filling.

Best Ever Apple Cobbler {gluten free option}  © #apple #glutenfree #dessert #recipe

Topping Recipe Components—A Choice of Two

Buttery Biscuit Crumble Topping: As I have shared in previous cobbler recipe posts, my recipe for Buttery Biscuit Crumble Topping is, “A unique cobbler topping best described as a delightful combination of pie pastry, a buttery fluffy biscuit and a rich, shortbread sugar cookie with a whisper of vanilla and a light sugar topping providing a pleasant crunch.” In other words, a flavorful topping with the perfect crumb.

Cinnamon Roll Biscuit Topping: Expounding upon the description from, in my own words, this unique “cinnamon swirl” or “cinnamon roll” biscuit topping is made with whimsical pinwheel-shaped biscuits swirled with melted butter, brown sugar, cinnamon, ginger and nutmeg. The crumb texture has more crunch than our Buttery Biscuit Crumble Topping and is a cross between a crunchy sugar cookie and a biscuit, with a hint of vanilla, as to flavor. Plus, there is a spicy surprise when you bite into the “cinnamon swirl”. What’s not to love?

Best Ever Apple Cobbler {gluten free option}  © #apple #glutenfree #dessert #recipe

Optional Components—Sauce Toppings

Cider-Bourbon Sauce: Strictly optional, but encouraged. (It’s bourbon we’re talkin’ about here, right?) A special Cider-Bourbon Sauce, made with fresh apple cider, butter, sugar and bourbon can easily be made to serve atop the cobbler either with or without ice cream and/or whipped cream.

Salted Caramel Sauce: Also highly recommended are either homemade Salted Caramel Sauce or Trader Joe’s Salted Caramel Sauce (if you don’t mind that there is dextrose included as an ingredient.) Apple Cobbler and Salted Caramel Sauce have a natural affinity for each other. Serve atop the cobbler with or without ice cream and/or whipped cream.

Best Ever Apple Cobbler {gluten free option}  © #apple #glutenfree #dessert #recipe

Now, we really don’t need to explain why our recipe for Best Ever Apple Cobbler is wicked good, do we? Trust us on this one here at Wicked Good Kitchen. When it comes to apple cobbler, we don’t mess around. Our Best Ever Apple Cobbler is indeed, in every sense of the words, wicked good. Make this! You will love it. We promise.

Bon appétit!




Best Ever Apple Cobbler {gluten free option}  © #apple #glutenfree #dessert #recipe

Best Ever Apple Cobbler

Prep Time: 1 hour

Cook Time: 1 hour, 30 minutes

Total Time: 2 hours, 30 minutes

Yield: Makes 8 to 10 servings.

Best Ever Apple Cobbler

Too often, apple cobbler recipes disappoint yielding soupy and mushy fillings with toppings that lack flavor. Wicked Good Kitchen’s Best Ever Apple Cobbler recipe remedies these common problems by employing innovative techniques. Our Cider “Apple Pie” Filling is bursting with classic apple pie flavors with tender but chunky pieces of apple in every bite. By selecting Honeycrisp apples (the ideal choice for apple crisps, crumbles, cobblers, pies and tarts), along with using an apple cider reduction to create our Caramelized Apple Cider Syrup to flavor and thicken the filling with assistance from the top choice in thickening fruit pies, tapioca starch, our spiced just right apple filling far surpasses any other. With a choice of two exceptional and flavorful buttery biscuit toppings, with perfect textures and eye appeal, our Best Ever Apple Cobbler will knock your socks off!


  • For the Apple Cider Reduction
  • 1½ cups (360 ml) fresh apple cider
  • For the Buttery Biscuit Crumble Topping
  • 1 cup plus 5 tablespoons (157.5 grams) all-purpose flour, such as Gold Medal®
  • 6 tablespoons (75 grams) organic granulated cane sugar
  • 1½ teaspoons (7.2 grams) baking powder
  • ¼ teaspoon (2 grams) kosher salt
  • 6 tablespoons (¾ stick or 84.75 grams) unsalted butter, chilled & cut into bits
  • 1 large egg (mine weighed 52 grams w/o shell), slightly beaten
  • 1 teaspoon (5 ml) pure vanilla extract, such as Nielsen-Massey®
  • 1 tablespoon (12.5 grams) organic granulated cane sugar
  • ½ teaspoon ground cinnamon, optional
  • ¼ teaspoon freshly ground whole nutmeg, optional
  • For the “Cinnamon Roll” Biscuit Topping
  • 2 cups (250 grams) all-purpose flour, such as Gold Medal®
  • ¾ cup (150 grams) organic granulated cane sugar
  • 2 teaspoons (10 grams) baking powder
  • ½ teaspoon (4 grams) kosher salt
  • ½ cup (1 stick/113 grams) chilled unsalted butter, cut into small bits
  • 2/3 cup (158 ml) organic heavy cream
  • 2 teaspoons (10 ml) pure vanilla extract, such as Nielsen-Massey®
  • ½ cup (100 grams) packed organic light brown cane sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon freshly ground whole nutmeg
  • 1½ tablespoons (21 grams) salted butter, melted
  • For the Cider “Apple Pie” Filling
  • 6 cups (3 to 3¼ pounds/1362 to 1475 grams) 4 large to 5 medium Honeycrisp apples, peeled, cored & chopped into pineapple size chunks
  • ¼ cup (60 ml) apple cider reduction
  • 2 teaspoons (10 ml) freshly squeezed lemon juice
  • ½ cup (100 grams) organic granulated cane sugar
  • ¾ teaspoon ground cinnamon
  • ¼ teaspoon ground allspice
  • Pinch of kosher salt
  • 1½ tablespoons (21 grams) unsalted butter
  • 3 tablespoons (24 grams) tapioca flour/starch, such as Bob’s Red Mill®
  • For the Optional Cider-Bourbon Sauce—Makes about 1 cup.
  • 5 cups (1200 ml) fresh apple cider
  • 5 tablespoons (about 70 grams) unsalted butter
  • 2 tablespoons (25 grams) organic granulated cane sugar
  • 3 tablespoons (45 ml) bourbon, such as Blanton’s® or Maker’s Mark®


Prepare the Apple Cider Reduction: In a heavy saucepan over medium-high heat, bring apple cider to a boil. Boil until reduced to ¼ cup, about 15 minutes. Remove from heat; set aside to cool.

For Topping Choice No. 1…

Prepare the Buttery Biscuit Crumble Topping: In a medium bowl, whisk together flour, sugar(s), baking powder and salt until well combined. Using a pastry blender, cut butter into flour mixture until it resembles a coarse meal with small pea-sized pieces of butter.

In a small bowl, whisk vanilla into beaten egg using a fork. With a fork, gently toss beaten egg and vanilla into flour mixture until moistened and dough starts to hold together. Continue to toss and blend gently with fingertips until well combined yet taking care not to overwork the dough. Cover bowl with plastic food wrap and keep refrigerated until ready to use.

For Topping Choice No. 2…

Prepare the “Cinnamon Roll” Biscuit Topping: In a large bowl, whisk together flour, sugar, baking powder, and salt until well combined. Using a pastry blender, cut butter into flour mixture until it resembles a course meal with small pea-sized pieces of butter. Continue to toss and blend gently with fingertips until well combined yet taking care not to overwork the dough.

In a small bowl, whisk together cream and vanilla; stir into flour mixture until moist clumps of dough start to form. Turn dough out onto lightly flour surface and gently knead with lightly floured hands until dough is smooth, about 8 times. Allow dough to relax, about 2 minutes. Meanwhile, in a small bowl, combine brown sugar and spices.

On a lightly floured surface, roll dough out into a rectangle measuring 9x15-inches. Brush with melted butter. Sprinkle evenly with spiced brown sugar. Starting at the long side, roll up dough jellyroll fashion. With a sharp paring knife, trim each end of the log by ½-inch to make neat, flush ends and a log measuring exactly 14 inches long. Transfer to baking sheet. Cover log with plastic food wrap; refrigerate at least 1 hour or overnight.

Prepare the Cider “Apple Pie” Filling: In a large bowl, combine the apples, cider reduction, lemon juice, sugar, spices and salt; gently toss to mix evenly. Allow the apples to sit at room temperature to allow the juices to release (macerate), at least 30 minutes, but not more than 2 hours, stirring only occasionally.

Meanwhile, arrange oven rack to lower third of oven and preheat oven to 375 degrees F. Lightly butter 9- to 9½-inch pie plate and set aside.

Continue to Prepare the Cider “Apple Pie” Filling: Transfer apples and juices to a colander placed over a large bowl to capture the juices. You should have about ¾ cup of juices.

For Stovetop Method: Into a small non-stick saucepan, add the apple juices and butter. Over medium-high heat, boil the mixture down to ¼ cup, about 10 minutes. Mixture should be syrupy and caramelized. Swirl the liquid, do NOT stir it.

For Microwave Method: Grease a liquid glass heatproof measuring cup, such as Pyrex, with light olive oil or vegetable oil. Add apple juices and butter. Boil in microwave on high until mixture is reduced to ¼ cup, about 6 to 7 minutes. Mixture should be syrupy and caramelized. Swirl the liquid, do NOT stir it.

Meanwhile, transfer the drained apples from the colander to a large bowl and toss them with the tapioca flour/starch until all traces of the starch has dissolved.

Assemble the Cobbler: Transfer apples to prepared pie plate. Pour the syrup over the apples doing your best to cover evenly. Do not worry if the syrup hardens on contact with the apples, as the sugars will dissolve during baking.

For Topping Choice No. 1: Sprinkle biscuit crumble topping evenly over apple filling. Sprinkle the biscuit crumble topping with sugar and, if desired, dust with freshly grated nutmeg. Alternatively, dust with cinnamon-sugar by combining sugar and cinnamon before sprinkling over topping. If desired, dust freshly grated nutmeg over cinnamon-sugar.

For Topping Choice No. 2: Remove chilled log of cinnamon roll biscuit dough from the fridge. On a cutting board, using a sharp knife, carefully slice dough log into 14 1-inch round thick biscuits; place biscuits over apple filling covering entire surface. If desired, dust lightly with freshly grated nutmeg.

Bake the Cobbler: Bake in preheated oven until topping is golden brown and filling is cooked through and bubbly, about 50 minutes for the biscuit crumble topping (topping no. 1) and about 55 minutes for the cinnamon roll biscuit topping (topping no. 2). To prevent over-browning of topping, cover with sheet of aluminum foil after 25 minutes of baking for the biscuit crumble topping (topping no. 1) and after 30 minutes of baking for the cinnamon roll biscuit topping (topping no. 2). Remove foil and carefully transfer to wire rack to cool at least 30 minutes to 1 hour before serving.

To Prepare the Optional Cider-Bourbon Sauce: While cobbler is baking and cooling, prepare the sauce. In a heavy saucepan over medium-high heat, boil apple cider until reduced to ¾ cup, about 45 minutes. Whisk in butter and sugar; continue whisking until butter is completely melted. Continue to boil until thickened, whisking occasionally, about 3 minutes. Remove from heat; whisk in bourbon. Cool completely before serving sauce.

Serve the Cobbler: Serve cobbler warm a la mode or with fresh whipped cream…or both! If desired, serve with Cider-Bourbon Sauce or homemade or prepared Salted Caramel Sauce drizzled on top.

Recipe Notes


Before starting, read the recipe through entirely. Select which biscuit topping you would like to make for your apple cobbler and follow the directions for the corresponding recipe for assembly and bake times.

Variation for Buttery Biscuit Crumble Topping: If desired, use part granulated sugar and part light brown sugar in a 1:1 ratio (3 tablespoons each) for a brown sugary or “cookie dough” flavor.

Make Ahead & Leftover Tips: Cider reduction can be prepared up to 2 days ahead. Cover and chill until ready to use. Biscuit toppings can be prepared 1 day ahead. Keep covered and chilled in refrigerator until ready to use. Leftovers can be warmed easily in microwave oven.

Serving Suggestions: Strictly optional, but encouraged. Use Cider-Bourbon Sauce (recipe above) to serve atop the cobbler—either with or without ice cream and/or whipped cream. Also highly recommended are either homemade Salted Caramel Sauce or Trader Joe’s Salted Caramel Sauce (if you don’t mind that there is dextrose included as an ingredient).

For Gluten Free Options:

Gluten Free Option for the Buttery Biscuit Crumble Topping: Replace 1 cup plus 5 tablespoons gluten free flour, such as Cup4Cup (about 168 grams), for the regular wheat all-purpose flour called for in recipe.

Gluten Free Option for the “Cinnamon Roll” Biscuit Topping: Replace 2 cups gluten free flour, such as Cup4Cup (about 256 grams) for the regular wheat all-purpose flour called for in recipe.

Recipe Source:
Cider “Apple Pie” Filling (method only): Partially adapted from Rose Levy
Beranbaum, The Pie and Pastry Bible (1998).
“Cinnamon Roll” Biscuit Recipe: Adapted from Bon Appétit, August 2002.
Cider-Bourbon Sauce Recipe: Adapted from Bon Appétit, November 1992.

Copyright © Wicked Good Kitchen. All content and images are copyright protected unless otherwise stated. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words. Alternatively, link back to this post for the recipe.

About Stacy

Stacy Bryce is a recipe developer and member of the IACP (International Association of Culinary Professionals). Her passion is developing original conventional baking recipes as well as special diet recipes to include dairy-free, gluten-free and grain-free. You can follow Stacy at Pinterest.


  1. This sounds fabulous. Where can I find the recipe? I’m lost!

    • Thank you, Sue B! The recipe is posted, but it got posted after the article as I had trouble with the recipe plugin. All fixed now!

  2. I could wait to read about it and I know when you say and believe it’s the best, IT IS THE BEST. What a neat looking dessert, this will be a showstopper anywhere you take it. Wow, so much research and work into it, hats off girl.
    CONGRATS on the book…Yayy, can’t wait for it to come out. I will be the first one to grab it. The pictures, everything here is delicious looking.
    Have a great weekend.xoxo

    • Thank you, Ash! I appreciate your support more than you know. You always say the kindest things and make me smile. Hope you had a lovely Fall weekend. Thanks again, girl! xoxo

  3. How can we resist the best ever cobbler, especially since it is time to pick the apples in our orchard.
    Karen (Back Road Journal) recently posted…Preserved Lemon TapenadeMy Profile

    • Thank you, Karen! I bet you are ready to enjoy some apple cobbler with all of those antique apple beauties in your lovely orchard! Happy Fall harvesting and baking!

  4. Stacy, apple (or peach) cobbler is one of my most favorite desserts ever! Yours looks A-M-A-Z-I-N-G! I always thought your photos have a certain touch to them – and I just realized what it is. Your photos look vintage, like they just came out of vintage cookbooks, but with a modern twist. Looking at your overall site design and your profile pic, I can see you certainly like vintage design, and that obviously somehow translated to your photos! How cool is that! Pinned, of course!
    Julia | recently posted…Apple banana muffins with pecans and dulce de leche drizzleMy Profile

    • Thank you, Julia! I appreciate the pin! Yes, the whole vintage vibe with a modern twist is my intention and what is going on here at Wicked Good Kitchen. I’m glad you noticed! Thank you for the compliments, too…they mean so much coming from such a gifted photographer as yourself. I hope you enjoy the recipe. It has been fun honing it over the years. Thanks again, girlfriend! xo

  5. I’m so with you on Honeycrisp apples AND Penzey’s! There is not a better, all-purpose apple in my opinion and I’m addicted to Penzey’s – my hubby got me a gift card to Penzey’s for Christmas! 🙂 I walked around the store for an hour trying to decide what to get!

    This cobbler looks absolutely divine! No doubt, the best ever! 🙂
    Jennifer @ Not Your Momma’s Cookie recently posted…September Pregnancy UpdateMy Profile

    • Thank you, Jennifer! I just adore Honeycrisp apples AND Penzey’s! I also love it when hubby gives me a gift card to use for bloggy and kitchen things. Always fun and unexpected…but, deeply appreciated! Make this apple cobbler soon. Thanks again, my friend! xo

  6. Ok so this is basically perfect. I’m going to stop by your house later for a piece of this, I hope there’s some left! 🙂 No but really, super yum – I can only imagine how great this must smell too!
    Pamela @ Brooklyn Farm Girl recently posted…Get Your Herbs OnMy Profile

    • Hahaha! Thank you, Pamela! Your comments always make me smile. I would make a new cobbler…just because you were stopping by. Thanks again, my friend!

  7. I love the cider reduction! So very flavorful and my stomach is now rumbling at the thought of mini cinnamon rolls on top of my cobbler! I think I’m in love! Have a fabulous week Stacy!
    Serena | Serena Bakes Simply From Scratch recently posted…Caramel Apple CakeMy Profile

    • Thank you, Serena! Using an apple cider reduction in all things apple ROCKS. You must try it soon. Enjoy and happy Fall baking, my friend! xo

  8. Maria | Pink Patisserie says:

    Lovely recipe Stacy! And I believe you when you say it’s the best ever.. Love how thorough you are and all of your fantastic tips.. Sorry to hear about the dairy allergy, that is one huge bummer. I’m sure though you will rally and discover even more delicious alternatives! Happy Sunday!

    • Thank you, Maria! I appreciate the compliments…especially coming from such a talented baker as yourself. Make this apple cobbler soon! Thank you…I hope you had a lovely autumn weekend, too!

  9. Wow… now that’s a cobbler Stacy! Looks simply amazing! I want to dive right in with my fork. 😉 Thanks for sharing this lovely recipe and I’m definitely pinning this. Have a fabulous week!

    • Thank you, Anne! You will love this version of apple cobbler. It is to die for. There are only a few extra steps, but they’re simple and SO worth it. Thanks for the pin, girl! And, thank you…you have a fabulous week as well!

  10. Wow, this is such a beautiful and amazing looking cobbler Stacy! Honeycrisp are my fave apples too and everything about this cobbler sounds sensational! You can just see how much thought was put into making this the best ever cobbler! I wish I could have just one taste of it – I can only imagine how much this would knock my socks off 🙂 Pinned! Hope you have a great week 🙂

    • Thank you, Kelly! Your comments always make me smile. I’m glad you enjoy Honeycrisp apples as much as I do. You will love this version of apple cobbler. Thank you for the pin and for stopping by, my friend. Have a wonderful week!

  11. I would love this for breakfast right now!! I love the look of the cinnamon roll topping. I love the look of it all, your photography skills are amazing!

    • Thank you, Jenn! I appreciate your compliments on the photography. (I am such a novice!) Thanks for dropping by and happy Fall baking over at Once Upon a Tier!

  12. This post, it’s photos and informative information on baking (particularly cobbler), in my mind has officially placed you in the expert level of creativity, education, and all-around skill when it comes to food preparation and enjoyment. In fact this post, like Wicked Good Kitchen in general, is pure enjoyment. I feel like I could literally be enveloped and lost in your cobbler – as depicted in your photos. Congratulations, Stacy!
    Dan from Platter Talk recently posted…Pumpkin Cake RollMy Profile

    • Dan, you have got to be the sweetest and most supportive food blogger there is within the entire food blogging community. Your comments never fail to make my day! I greatly appreciate all of your compliments and encouragement, my friend. It means so much. I hope you will try this version of apple cobbler soon. Thanks again for stopping by and have a wonderful week, my friend!

  13. Oh my goodness gracious! This looks AMAZING and wow, just look at that photography! It makes me want to reach right through my screen and grab an apple…wait, who am I kidding? I want the entire freaking cobbler. That topping is INCREDIBLE!!! Pinning!! xoxo
    Julie @ Table for Two recently posted…Smoked Salmon and Burrata PizzaMy Profile

    • Thank you, Julie! Compliments on my recipe and photography mean so much coming from you…a brilliant baker and photographer. Thank you for pinning to the BHG board at Pinterest, my friend! xoxo

  14. What an informative post Stacy – I’ve never baked with honeycrisp apples – my kids love them. The cider reduction sounds great – love the concentration of flavors and I am a huge fan of Penzey’s cinnamon – especially their Vietnamese cinnamon.
    Jeanette recently posted…Saucy Barbecue Meatballs RecipeMy Profile

    • Thank you, Jeanette! I hope you get a chance to squeeze some Honeycrisp apple Fall baking into your busy schedule. Thanks for mentioning Penzey’s Vietnamese cinnamon. I must try it soon!

  15. Wow this is awesome, Stacy! Love the gluten-free option of this cobbler. And so perfect for fall. I’m definitely bookmarking for future baking! (:
    Monica recently posted…Cinnamon Apple Graham Cracker MuffinsMy Profile

  16. Oh my gosh, Stacy! This looks incredible!!! I can’t wait to use some of our freshly picked apples to try 🙂 xo
    ashley – baker by nature recently posted…Salted Brown Sugar & Honey FudgeMy Profile

    • Thank you, Ashley! I hope you try my apple cobbler recipe with your freshly picked apples as I think you would really enjoy the baking process as well as the eats. Thanks for dropping by and happy Fall baking!

  17. Why am I drooling uncontrollably!? I feel like my Newfoundland mix puppy!
    Wait – it’s cos I am looking at your cobbler! Gawsh if looking at it does this – imagine what smelling it would do…
    This cobbler sounds wickedly scrumptious! Love both toppings!
    Cannot wait for your book to come out – I cannot wait to check out the WICKEDLY drool inducing pictures and recipes!
    Shashi @ recently posted…My 1st MIMM!My Profile

    • Hahaha! Thank you, Shashi! Your comments always make me smile and I appreciate your support. You will truly love this apple cobbler, girl. Try it! Thanks ever so much for stopping by and happy Fall baking!

  18. OMG! The cinnamon roll topping is awesome!
    Ashley @ Wishes and Dishes recently posted…Chicken Parmesan MeatballsMy Profile

  19. Pure comfort food in a dessert! This looks sensational, Stacy. Perfect with a scoop of vanilla ice cream!
    Georgia @ The Comfort of Cooking recently posted…Slow Cooker Teriyaki ChickenMy Profile

  20. I absolutely love your cinnamon roll biscuit topping! Such a creative twist on the classic cobbler. I also love the apple cider reduction in your filling. Now if only this cobbler would appear in my kitchen ;).
    Laura (Tutti Dolci) recently posted…almond roca browniesMy Profile

    • Thank you, Laura! You will love this version of apple cobbler. Thank you for the compliments…they mean so much coming from you being such a talented baker. Happy baking! xo

  21. This does in fact look like the best ever apple cobbler! I want to eat the whole thing.
    Jen @ Savory Simple recently posted…S’mores SundaeMy Profile

  22. Apple desserts are my all-time weakness. I don’t think I will sleep tonight after seeing this cobbler. Stacy-oh, my goodness! This is the best and I wish you would make me one…b/c I would love to try your GF version:) I love every part of it from beginning to end!
    Lora @cakeduchess recently posted…Easy and Delicious Honey Beer BreadMy Profile

    • Thank you, Lora! You are the sweetest. Thank you for the compliments…they mean so much coming from an avid baker as yourself. I wish I could send you some…nice and warm from the oven with a scoop of vanilla ice cream and Cider-Bourbon Caramel Sauce on top! Thank you for dropping by. xo

  23. WOAH – that cinnamon swirl topping!!!! AMAZING!!! I could eat that all by my lonesome.
    Sarah | The Sugar Hit recently posted…Pea, Potato and Onion FrittataMy Profile

  24. I am confused & frustrated. In two places, the recipe indicates there is a gluten-free option. Both topping options clearly contain gluten. Is there supposed to be a hyperlink that isn’t working? If not, this is a VERY misleading post!

    • Thank you for writing, Susan! However, I am sorry you feel frustrated. This post and its recipe are definitely NOT misleading. Hardly. In fact, I myself need to follow a gluten free diet as I am allergic to wheat. Also, I am a professional recipe developer and a member of the IACP (International Association of Culinary Professionals) and always offer both volume measurements as well as weight measurements (grams) in my recipes which are well-tested.

      Again, I’m sorry you are frustrated. However, all you need do is read the article and recipe thoroughly. If you read the recipe thoroughly and completely, you will see that I always offer the “gluten free option” in the “Notes” section of the recipe at the bottom. Since my blog is inclusive to all diets, I include this notation for recipes with the “gluten free option” when the recipe is not designed to be entirely gluten free. As stated, in the recipe titles, this recipe offers a “gluten free option”. Again, as you will see, it can be found within the Notes section and I cover all the bases.

      Here you go: “Gluten Free Option for the Buttery Biscuit Crumble Topping: Replace 1 cup plus 5 tablespoons gluten free flour, such as Cup4Cup (about 168 grams), for the regular wheat all-purpose flour called for in recipe.” And, “Gluten Free Option for the “Cinnamon Roll” Biscuit Topping: Replace 2 cups gluten free flour, such as Cup4Cup (about 256 grams) for the regular wheat all-purpose flour called for in recipe.”

      There you go. Both toppings with gluten free options with both volume measurements (cups) and weight measurements (grams). Meanwhile, I hope that I have been helpful to you and answered your question fully and completely. Thanks again for writing. Happy gluten free baking!

  25. I absolutely love honeycrisp apples but unfortunately the last time i checked they were selling for $3.00 each at out local market which is more then i am willing to pay for 1 apple. I love the apple cider reduction!
    Susan recently posted…Egg Plant RecipesMy Profile

    • Hi there, Susan! Thank you for writing. Yes, Honeycrisp apples are expensive off-season. This recipe was written when they were in-season. My favorite combination of apples, for an everyday cobbler, crisp or pie, is using a combination of Granny Smith and Golden Delicious apples in a 2:1 ratio. The Granny Smith apples will offer tartness and firmness while the Golden Delicious offers sweetness and tenderness which helps keep a nice balance. I highly recommend this combination of apples for this cobbler, as an everyday apple cobbler, and hope you will try it. Thanks again for stopping by and happy baking!

  26. Nancy Shotts says:

    I just made the Gluten Free version and oh my goodness. you are not kidding this is absolutely the best crumble apple pie I have ever had. I can hardly wait to make this for Thanksgiving for my family. Thank You. I did not happen to have fresh apple cider so I used the tree top brand. I can imagine how much better it will be when I use the fresh. Thank you for sharing you talent.

    • Thank you for writing and for the compliments, Nancy! Please accept my apologies for the tardy reply. I have been away from blogging for several months due to illness. Meanwhile, I am so glad you enjoyed this recipe. It has become a family favorite each fall season! Thanks again for writing, my friend. Meanwhile, best wishes for a happy, healthy and prosperous New Year!

  27. Hi! The recipe looks delicious. After recently having to go Gluten Free I have decided to try it for Thanksgiving next week. Can you clarify what you used in the apple filling. You wrote Tapioca flour/starch Bob’s Red Mill. Can I get some clarification on the product used?

    • Hi there, Allison! Thank you for writing. The brand of tapioca flour (also known as tapioca starch) that I use is by Bob’s Red Mill. Here is a link to the product page at the Bob’s Red Mill website: Bob’s Red Mill Tapioca Flour. (Right on the label, it reads, “Also known as tapioca starch.”) Tapioca flour works fabulous for apple pie filling…for a nice, thickened filling without that cloudy, paste-like consistency and muted apple flavor that happens when regular all-purpose flour is used. I hope that I have answered your question thoroughly and completely. Meanwhile, happy holiday baking and… Happy Thanksgiving! 🙂

  28. Thanks for the great recipe! I just featured your recipe on my blog 🙂
    Colorful Canary recently posted…Crumbles, Cobblers & Crisps | Winter Comfort Foods | Wordless WednesdayMy Profile


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