The best apples to use for this recipe are Honeycrisp, Braeburn, Pink Lady, Gala apples, and Granny Smith apples.
It is best to peel the apple for this dish. Some apple skins can be thick and tough. I personally don’t want that in my dessert.
Top the cobbler with fresh whipped cream, a scoop of vanilla ice cream, or a drizzle of caramel sauce.
Store leftovers in the fridge for up to 3 days. Reheat in the oven or in the microwave at reduced power.
To freeze, first fully cool, then double wrap in plastic wrap. Freeze for up to 2 months. Thaw in the fridge overnight and reheat in the oven.
Nutrition
Calories: 365kcal | Carbohydrates: 70g | Protein: 4g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 24mg | Sodium: 322mg | Potassium: 181mg | Fiber: 3g | Sugar: 48g | Vitamin A: 330IU | Vitamin C: 4mg | Calcium: 153mg | Iron: 2mg
