Arlyn Osborne

the BLOG

Apple Pie Cobbler

Baking

This easy apple pie recipe saves time and effort thanks to a spreadable crust—a concept inspired by Swedish crumb pie, or smulpaj. Instead of the flaky texture of traditional pastry, this 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 kind) and buttery. It reminds me of a cobbler. Except it slices just like a pie, into neat triangles.

YIELD: one 9-inch 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 unsalted butter, room temperature
  • 1/2 cup (100g) light brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, 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 and spray a 9-inch deep dish pie plate with nonstick spray.

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:

Set up a stand mixer with a paddle attachment.

Add the butter and sugar and beat until fluffy and creamy, about 5 minutes. Beat in the egg and vanilla. Add the flour and salt and beat 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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