Michelle Obama’s Apple Cobbler
By Yankee Magazine|Aug 04 2015|
Coffee By Design | Portland, Maine
Photo Credit : Katherine Keenan“I’ve been making this cobbler for a long time, so I usually just eyeball how much needs to go in. People might want more or less sugar, but this is how our family and friends like it. This recipe makes one cobbler, which is like a double pie.” – Michelle Obama
On December 14, 2007, this recipe was prepared by culinary students at Southern New Hampshire University and tasted by a panel of esteemed judges as a part of the Yankee Magazine Cookie Primary to determine, along with our online poll, the ultimate winner — Bill Richardson’s Biscochitos!
Yield:
Ingredients
8 Granny Smith apples, peeled and sliced [or a bag of frozen peeled apples]
1-1/2 to 2 cups of brown sugar
1-1/2 teaspoons cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 cup white flour
Instructions
Mix these ingredients together in a bowl and let it sit in the refrigerator overnight so the spice goes all the way through the apples.
Too sweet.
Yummy!!! So easy, serve warm with ice cream. Will make again and again.
That was the best Apple Cobbler I have EVER had in my 46 years. The Cobbler was not too sweet. I made the Cobbler on Monday evening, and it was gone by Tuesday morning. My family truly enjoyed this recipe. I will definitely make it again.
I made this recipe yesterday with 1-1/2 cups packed sugar, not too sweet at all, everyone at my dinner wanted more. Will need to make 2 next time. Great taste and very simple!
3 hours isn’t to long ? and shouldn’t a cobbler have more juice ? I thought a cobbler should be a little runny. This looks more like an apple pie recipe.
i made this cobnler for Chritmas and everyone loved it. Took a long time but I did about 4 other things while it was cooking. To get more juice add more sugar and a couple of apples extra. When I make an apple pie I always have to pre cook the apples to make sure they bake well. The apples were done. I used McIntosh apples because I’m not fond of granny smith. I made my crust which took extra time, it was well worth it. My son loved it and he doesn’t like apple pie.
I think I may use white sugar I like seeing my apples all bright in color and not brown & drab. It makes them look old and mushy. But I would definitely use the same amount of everything. I love refrigerated pie crusts…. And I’m glad she does too. No more time consuming agony in the kitchen.
What size baking dish/pan did everyone use or recommend? Thanks!
Hi Bobbie. We used a deep-dish pie dish (or quiche dish): http://www.yankeemagazine.com/new-england-traditions/michelle-obamas-apple-cobbler
I helped my granddaughter make this apple pie for her dad. The entire family loved it. Also I made it for some coworkers. It was a hit
I have made this twice now and just love this recipe. I do lattice for the top. The apples melt in your mouth. I need some vanilla ice cream next time.
this recipe is the closest to what m husbands mother made for him back “in the day” back in the 50’s
Can this be done in a 9×12 glass baking dish? thanks