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Cinnamon Apple Cobbler

Cinnamon Apple Cobbler


Ingredients (for 1 large rectangular Modern Classics baker)


8-10 granny smith apples (enough to fill about 3/4ths of the dish)

½ cup granulated sugar

2 tsp. cinnamon

Juice of 2 lemons, divided

1 tbsp. corn starch


3 cups all-purpose flour

2 ½ cups granulated sugar

1 ¼ cup melted butter (2 ½ sticks)


Preheat the oven to 350F and place the rack in the center of the oven.

Peel the apples and remove the core. Cut into 1/8” slices and place in a large bowl. Drizzle the juice from 1 lemon over the apples, toss together. Sprinkle the sugar and cinnamon over the apples.

In a small bowl mix together the cornstarch and the juice from the other lemon. Pour over the apples and mix together.

Pour all of the apples into the large Emile Henry Modern Classics Rectangular Baker.

Put the all-purpose flour and granulated sugar into the bowl of a stand mixer. Melt the butter in the microwave. Pour the butter into the bowl and mix on low.

Mix to form crumbly dough. The dough will be kind of sandy, but should hold together when pressed, if it doesn’t, add a little bit more flour.

Grab a handful of dough and press together forming a palm-sized disk. The disks should be ¼ inch to ½ inch thick.

Place the disks on top of the apples.

Put into the oven and bake for 45-55 minutes, until the top is nicely browned and the filling is bubbly.

Remove from the oven, let cool for 3-5 minutes before serving.