Apple Cobbler

Serves 6 to 8


  • 6 small red apples, each cored and cut into 8 wedges
  • ⅓ cup granulated sugar
  • ¼ cup light brown sugar
  • ¼ cup orange juice
  • ¼ cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 4 tablespoons cold unsalted butter, diced


  • 1½ cups all-purpose flour
  • ⅓ cup granulated sugar
  • 2½ teaspoons baking powder
  • ¹⁄₈ teaspoon salt
  • 5 tablespoons cold unsalted butter, diced
  • 1 cup buttermilk

To finish

  • 1 tablespoon granulated sugar

Preheat oven to 350º. In a large bowl, toss together ingredients for filling — apple wedges, sugar, brown sugar, orange juice, flour, vanilla, and diced butter. Transfer to a 13- x 9-inch baking dish; set aside while preparing topping. Stir together flour, sugar, baking powder, and salt in a large bowl. Using 2 forks, incorporate diced butter into flour mixture until butter is in small, flaky pieces and mixture resembles coarse cornmeal. Slowly stir in buttermilk until just combined. Smooth batter evenly over filling, and sprinkle the 1 tablespoon of finishing sugar over the top. Transfer to oven, and bake for about 1 hour and 15 minutes, or until topping is lightly browned and apples are tender. Let cool slightly, and serve with ice cream. When paired with a salad, these tarts are a great make-ahead meal. They’re also delicious when cut into squares and served as a snack or appetizer.

This article and recipes by Charlotte Fekete first appeared in the September 2009 issue of Our State.

Additional apple recipes in this fall collection:

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Since 1933, Our State has shared stories about North Carolina with readers both in state and around the world. We celebrate the people and places that make this state great. From the mountains to the coast, we feature North Carolina travel, history, food, and beautiful scenic photography.