- Preheat the oven to 350˚F. Place the apples, brown sugar, 1/2 tsp. cinnamon, nutmeg, cornstarch, lemon juice and apple juice in a bowl and toss to combine. Brush an 8” square, 2” tall baking pan with 1 Tbsp. melted butter. Spoon apple mixture into the pan.
- In another bowl, mix together granulated sugar, flour, baking powder and salt. Whisk in the milk and remaining 2 Tbsp. butter until just incorporated. Pour the batter over the apples; it’s okay if they are not completely covered.
- Bake the cobbler 35 to 40 minutes, or until apples are tender and topping is puffed, cooked and rich golden (see Note). Serve cobbler warm with a scoop or dollop of vanilla ice cream or whipped cream, if desired. You could also sprinkle servings of the cobbler with a little cinnamon.
To prepare the apples for the cobbler, core and peel them. Cut apples into quarters. Now cut each quarter piece of apple into fairly thin slices. If the apple filling bubbles over the pan during baking, simply set a sided baking sheet, filled with a bit of water, on the rack below the cobbler to catch those drips.