This traditional Pennsylvania Dutch apple cobbler features three delicious layers: a base of tender baked apples, a moist cake-like batter made with sour cream, and a crunchy brown sugar and cinnamon crumble on top. It’s a comforting dessert best served warm.
Author
J. Town
Recipe
| Measurements | Ingredients |
|---|---|
| For the Apple Layer: | |
| 8 | Apples |
| 1 cup | Sugar |
| 1 tablespoon | Cornstarch |
| For the Cobbler Layer: | |
| 1/2 cup | Butter, softened |
| 1 cup | Brown Sugar |
| 2 | Eggs |
| 2 cups | Self-rising Flour |
| 1 cup | Sour Cream |
| 2 teaspoons | Rum (optional) |
| For the Crunchy Baked Topping: | |
| 1/2 cup | Brown Sugar |
| 2 tablespoons | Butter |
| 2 tablespoons | Flour |
| 1 teaspoon | Cinnamon |
| For the Cream Cheese Topping (Optional): | |
| 8 ounces | Cream Cheese |
| 1 cup | Cream |
| 1 teaspoon | Vanilla |
| 1/2 to 1 cup | Sugar |
Instructions
- Preheat the oven to 400°F.
- Apple Layer: Peel and slice the apples. Spread them in a 9x13 inch glass casserole dish. Sprinkle with 1 cup of sugar and the cornstarch. Place the dish in the oven to bake while you prepare the rest of the cobbler.
- Cobbler Layer: In a large bowl with an electric mixer, mix the softened butter and 1 cup of brown sugar. Add the eggs and mix well. Add the rest of the cobbler layer ingredients (flour, sour cream, optional rum) and mix to combine.
- Crunchy Topping: In a small bowl, mix the 1/2 cup brown sugar, 2 tablespoons butter, 2 tablespoons flour, and 1 teaspoon cinnamon to create a crumble topping.
- Assemble: Carefully remove the hot casserole dish from the oven. Dollop the cobbler batter over the hot apples. Sprinkle the cinnamon crumble topping over everything.
- Bake: Return to the oven and bake for 30-40 minutes. The cobbler is done when the cake part is brown and firm.
- Serve: Serve warm with the optional Cream Cheese Topping.
