Apple cobbler with fresh milled flour is a delicious treat any time, but especially when you have a huge box of apples to process.
When I ordered my first big box of organic apples from Azure standard food co op, I wasn’t sure what to expect.
I received the box in my May order at a big discount and expected, honestly, not too much. I figured discounted, out-of-season apples could be salvaged and made into applesauce, if nothing else.
To my surprise, my 20 pounds of apples were nearly perfect. And they were far better than anything I had bought at the grocery store recently.
I quickly chopped up a bunch for apple cobbler, a family favorite. And then I added another box to the following months’ order!
Our apple trees just started producing this year, so I’m looking forward to making this with our own apples before long.
This site contains affiliate links to products. As an Amazon associate, I earn from qualifying purchases. Please read my disclosure for more info.
Apple cobbler versus crisp versus dump cake
The funny thing is, I had initially intended to make an apple crisp, with oats. Where I live, a fruit “crisp” has mostly oats and only a little flour in the topping.
A cobbler, though, is a mostly flour based crust. And then there’s the potluck-infamous “dump cake”, which usually involves a store-bought cake mix and a whole lotta butter.
Since I’m pretty good and finding distractions in the kitchen, I apparently forgot I was making a crisp and only used fresh milled flour when I created this recipe. So, I can’t call it a crisp.
However, the texture on top is crumbly and buttery, reminiscent of those yummy dump cakes lined up at every church dinner dessert table.
So I’m calling this a cobbler, but it really has a unique crumbly crust texture with the fresh milled spelt. In the end, I really loved the hearty, buttery flavor.
My teen daughter declared it better than my original apple crisp, so I’m going with that!
How to make apple crisp with fresh milled flour
You’ll start with about 12-14 large baking apples. I should have weighed these to give you a more accurate measurement.
Basically, you’ll want enough diced apples to fill up a 9×13 baking dish about 3/4 of the way full. The apples will cook down, so if you’re baking for a crowd, don’t skimp on the apple layer.
To the apples, you will add cinnamon, allspice, sugar, a dash of salt, and a little lemon juice. Feel free to substitute nutmeg or pumpkin pie spice for the allspice if needed.
For the topping, you start with 2 cups of freshly milled flour. I used spelt flour, but soft white would work as well.
Then you’ll blend together the flour with brown sugar and cinnamon and cut in butter with a pastry blender until it’s crumbly.
With spelt, the mixture resembles a dark brown sugar after it’s blended.
This mixture goes directly over the apples. Then I added a little melted butter over the top of everything for good measure – to make sure it held together, mostly.
(But also, butter. I love butter.)
It’s a really simple, fresh milled flour dessert that comes together easily enough for a weeknight treat.
I hope you love it as much as we did!
Apple Cobbler with Fresh Milled Spelt Flour
A buttery, crumbly crust made with fresh milled flour and gooey, tart apples make for a sweet, classic dessert.
Ingredients
For the apple filling:
- 10-12 large baking apples, peeled, cored and diced (enough to fill a 9x13 baking dish 3/4 of the way up)
- 1/2 cup granulated sugar
- 1/3 cup lemon juice
- 1-1/2 teaspoons cinnamon
- 1/2 teaspoon allspice
For the cobbler topping:
- 2 cups freshly milled spelt flour
- 1/2 teaspoon salt
- 1 cup brown sugar
- 1 stick (1/2 cup) butter, cut into pats
- 1 teaspoon cinnamon
- 6 tablespoons butter, melted (to drizzle on top)
Instructions
- Preheat oven to 375 F.
- Peel, core and dice apples; add to baking dish.
- Add the granulated sugar, cinnamon and lemon juice to the apples. Gently toss in the baking dish.
- In a large bowl, add the 2 cups of freshly milled spelt flour, along with the brown sugar, cinnamon and salt. Stir to combine.
- Add 1 stick of butter (sliced into pats) into the bowl. Using a pastry cutter, cut butter into mixture until it resembles coarse crumbs.
- Spoon topping evenly over apples.
- Drizzle the melted butter over the topping.
- Bake at 375 for approximately 50 minutes or until mixture is bubbly and apples are fork-tender.
Notes
*Soft white wheat can be substituted for the spelt.
You might also like:
Fresh Milled Flour Sandwich Bread recipe