Ingredients US Customary Metric 1x 2x 3x

• 6 medium apples (Granny Smith, Golden Delicious, or other good baking apple), peeled and cut into chunks ¼ inch thick.
• 1 cup water or apple juice.
• 1/3 cup brown sugar , packed.
• 1 Tablespoon cornstarch.
• 1 Tablespoon lemon juice.
• 1/2 teaspoon vanilla extract.
• 1 teaspoon ground cinnamon.

There are 430 calories in 1 cup of Apple Cobbler.

Apple cobbler, pie crust (0.5 cup) contains 41.9g total carbs, 37.9g net carbs, 11.2g fat, 2g protein, and 270 calories.

Cobblers originated in the British American colonies. English settlers were unable to make traditional suet puddings due to lack of suitable ingredients and cooking equipment, so instead covered a stewed filling with a layer of uncooked plain biscuits, scone batter or dumplings, fitted together.

Cobbler is usually topped with batter or biscuits in lieu of crust. Cobbler's name comes from its sometimes cobbled texture, which is a result of spooning or dropping the topping over the fruit rather than distributing it equally. This way, the filling can peek through.

Cobbler is sometimes described as a kind of fruit pie, but strictly speaking, the two are different. Pies are made from pastry, rather than biscuit batter, and they are fully encased, with a crust at the top and the bottom, while cobblers typically only have a topping.

Exterior: Cobblers are denser due to the biscuit dough topping and base, while crisps use oats and a streusel topping, making them lighter. Cobbler toppings are also likely not a full layer like a crisp or pie. Instead, the biscuit dough dollops often sit on top as individual biscuits.

Nutrition Facts (per serving)

Despite being a higher-carb fruit, apples are a low-glycemic food that offers 4 grams of fiber. The fiber present in apples doesn't only fill you up, but it also slows down the absorption of carbs, preventing the sudden spikes, making apples a perfect healthy midafternoon snack.

Cobbler has been around in America the longest of the three desserts; the Oxford Companion to Food dates its inception back to the 1850s. By the mid-19th century, it had become the dish we know now: fruit baked in the oven with some form of dough.

Origin. Cobblers originated in the British American colonies. English settlers were unable to make traditional suet puddings due to lack of suitable ingredients and cooking equipment, so instead covered a stewed filling with a layer of uncooked plain biscuits, scone batter or dumplings, fitted together.

Cobblers originated in the British American colonies. English settlers were unable to make traditional suet puddings due to lack of suitable ingredients and cooking equipment, so instead covered a stewed filling with a layer of uncooked plain biscuits, scone batter or dumplings, fitted together.

Apple Cobbler – Cobblers (stewed fruit topped with batter, biscuit, or dumplings) originated in the British American colonies with the term “cobbler” recorded in 1859. Cobblers can be made with any type of fruit or berry and are also known as slumps, grunts, and pandowdy.

Apple cobbler is a rustic dish of apples bubbling in their juices beneath a biscuit crust that resembles a cobbled stone pathway. As fall sets in, there's no dessert quite as comforting as warm apple cobbler, especially when topped with a scoop of vanilla ice cream.

Blend together flour, baking powder, sugar, and milk. Pour batter in baking dish over the butter. Sprinkle fruit on top of the batter, do not stir. Bake for 1 hour or until golden brown.

Pros: Cobblers are a combo of fruit filling topped with a crust made of biscuit dough, traditional pie crust or a pour-on batter. Typically, the topping is made from milk, sugar and flour. It's easier to control the ingredients in the crust-topping of a cobbler than it is with pie.