Apple Cobbler Pie
recipes
This apple cobbler pie, topped with a spreadable sliceable crust, is an easy and delicious fall dessert you can’t mess up.
September 10, 2020
Apple Cobbler Pie
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This apple cobbler pie, topped with a spreadable sliceable crust, is an easy and delicious fall dessert you can’t mess up.
Inspired by Swedish crumb pie, or smulpaj, this dessert’s signature feature is the crust. Instead of the flaky texture of traditional pie crust, this spreadable shortcut creates a cross between a cookie and a cake.
The top becomes golden and crisp. And it’s satisfyingly chewy and dense (the good and buttery kind).
Looking for more easy pie recipes? Try this Ginger Pear Galette.
Ingredients and Substitutions
• Apples: I like using Granny Smith because they’re firm and tart. But Braeburn or Honeycrisp would be great. Pears would also do well here.
How Should I Store Apple Cobbler Pie?
Leftovers can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
To freeze, wrap individual slices and transfer to a resealable bag. Freeze up to 3 months. Defrost in the refrigerator.
Apple Cobbler Pie
Ingredients
Filling
- 1 1/2 lbs Granny Smith apples, peeled and sliced 1/4 inch thick
- 2 tablespoons granulated sugar
- 2 tablespoons light brown sugar
- 2 teaspoons cinnamon
- 1 teaspoon freshly grated nutmeg
- 1/2 teaspoon kosher salt
Crust
- 1 1/2 sticks (170g) unsalted butter, at room temperature
- 1/2 cup (100g) light brown sugar
- 1/4 cup (50g) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 1 cup (125g) all-purpose flour
- Confectioners’ sugar, for dusting
Instructions
For the Filling:
- Preheat the oven to 350 F (175 C) and spray a 9-inch deep dish pie plate with nonstick spray.
- In a large bowl, combine the apples, granulated sugar, brown sugar, cinnamon, nutmeg, and salt in a large bowl.
- Transfer to the pie plate and spread out evenly.
For the Crust:
- In a stand mixer bowl fitted with the paddle, add the butter and sugar. Beat until fluffy and creamy, about 5 minutes. Beat in the egg and vanilla. Add the flour and salt and beat on the lowest speed setting until just combined.
- Dollop the crust mixture over the apples and spread evenly, covering the apples completely.
- Bake until the crust is set and golden brown, about 1 hour. Transfer to a rack and let cool for 10 minutes before dusting with confectioners’ sugar, slicing, and serving.
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