APPLE COBBLER RECIPE

Whisk together flour, sugar, baking powder, and salt. Pour in milk and vanilla and stir to combine. Pour the batter into the pan over the butter. Do NOT mix in. Spoon the apple mixture on top. Do NOT mix in.
Bake for 50-55 minutes or until golden brown and set. Serve warm or cold.
NOTES
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.