Irish Apple Cobbler


by Heather Harris Brady

This is a quick, easy and different dessert for the upcoming holiday. I’ve replaced the usual soft biscuit topping with a thinnish layer of Irish soda bread. If you have buttermilk and apples you can start this after work and have a warm dessert for dinner. I’ve skipped some of the sauteed apple steps, since I’ve posted them before.

Irish Apple Cobbler, Makes one 9″ pan (about 8-10 generous servings)

For the apples:

  • 5-6 well-flavored baking apples, cleaned and sliced
  • 2 T. butter
  • 3 T. brown sugar
  • 2 t. cinnamon

For the cobbler topping:

  • 4 T. cool butter
  • 3 T. granulated sugar
  • 2 t. baking soda
  • 3 c. all-purpose flour
  • 1 to 1-1/2 c. buttermilk

First do the apples: Put the butter in a skillet over medium. When it’s melted, add the apples and stir them around for a minute or two. Then add the brown sugar and simmer for about five minutes. Stir in the cinnamon. Then turn the hot apples out into a lightly greased 9″ deep dish pie pan. Set them aside.


Preheat the oven to 350. Combine the flour, sugar and baking soda in a bowl.


Cut in the butter, then quickly stir in the buttermilk. You should have a shaggy batter.


Spoon it over the apples.


Bake for about 35-40 minutes, until the center is firm to the touch.


To serve turn large spoonfuls of the cobbler upside down in a bowl.


Serve warm with heavy cream or vanilla ice cream (and/or a good drizzle of Bailey’s).


Store leftovers covered at room temperature.

Two years ago: Oatmeal Dinner Rolls
One year ago: Cheddar Ale Sauce


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