Preheat your oven to 375°F (190°C) and place a rack in the middle position.

Lightly butter a 9x13-inch baking dish so the edges don’t stick.

Gather your prepared apples, topping batter ingredients, and measuring tools so everything moves smoothly once you start assembling.

Pro tip: warming the dish in the oven for a couple of minutes isn't necessary, but having everything measured and ready (mise en place) makes the bake much less stressful.

Peel, core, and slice the 6 apples into roughly ¼-inch thick slices so they cook evenly.

Put the slices in the large mixing bowl and drizzle with 1 tablespoon lemon juice to prevent browning and lift the apple flavor.

Work quickly so the apples don’t sit and turn mushy.

Pro tip: aim for uniform slices — when pieces are the same thickness the filling bakes to an even texture (no half-mushy, half-crisp apples).

In the same large bowl, sprinkle over ½ cup granulated sugar, 2 tablespoons brown sugar, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, and 2 teaspoons cornstarch.

Toss the apples gently but thoroughly so every slice is coated in the sugar-spice mixture and the cornstarch can start absorbing juices.

Let the mixture sit 5–10 minutes — you’ll see the apples release a little juice and the spices bloom.

Pro tip: if your apples look very juicy after sitting (lots of liquid), add an extra ½ teaspoon cornstarch so the filling thickens nicely while baking.

Spoon the apple mixture (and all the juices) into the prepared 9x13 dish and spread into an even layer.

Press down lightly with the back of a spoon so the apples settle and pack a little — this helps create that luscious, saucy filling.

In a medium bowl whisk together 1 cup flour, ¾ cup granulated sugar, 1 teaspoon baking powder, and ¼ teaspoon salt.

Add the melted ½ cup (1 stick) butter, ¾ cup milk, and 1 teaspoon vanilla. Stir until just combined — the batter will be a bit lumpy and that’s okay.

Avoid overmixing; stop as soon as you don’t see dry pockets of flour.

Pro tip: whisk continuously while adding the milk if you’re pouring it in — this reduces lumps and gives a smoother batter without overworking it.

Using a large spoon, drop dollops of the topping batter over the apples, spacing them so you still see some apples through the gaps (don’t try to completely cover them).

If you prefer a more even layer, very gently spread the dollops together with the back of a spoon — but don’t press the batter down into the fruit.

Optional: sprinkle a pinch of cinnamon-sugar over the topping for a pretty, slightly crunchy finish.

Pro tip: leaving little gaps between batter dollops allows steam to escape and creates the signature pockets of crisp topping and bubbly fruit beneath.

Bake at 375°F (190°C) for 35–45 minutes, or until the topping is golden brown and the filling is actively bubbling at the edges.

If the topping is browning too fast but the filling isn’t bubbling yet, tent the cobbler loosely with foil and continue baking.

For even color, rotate the dish once about halfway through baking.

Pro tip: the true sign of doneness is a bubbly filling — don’t rely on time alone. If the top is golden but you don’t see bubbling, give it another 5–10 minutes.

Remove the cobbler and let it rest 15–20 minutes; this helps the filling thicken so slices hold their shape.

Serve warm with vanilla ice cream, whipped cream, or a drizzle of heavy cream. I love a scoop of ice cream melting into the pockets of cinnamon-y apple — pure comfort.

Store any leftovers covered in the fridge for 3–4 days. Reheat individual portions in the microwave or warm the whole dish at 325°F (160°C) for 10–15 minutes until warmed through.