Easy Apple Pie Cobbler for Feeding a Crew

Let's be honest - making pie crust in a small galley is a recipe for frustration. Cobbler gives you that same satisfying apple-cinnamon experience with a simple batter topping that requires zero rolling, crimping, or fancy techniques. Plus, it scales up beautifully for larger groups without the headache of multiple pie pans.

Easy Apple Pie Cobbler (Serves 15)

Prep Time: 20 minutes Cook Time: 50-55 minutes

For the Apple Filling:

• 12-15 medium apples, peeled and sliced

• 1 cup + 2 tablespoons granulated sugar

• 3 tablespoons all-purpose flour

• 1½ teaspoons ground cinnamon

• ⅓ teaspoon ground nutmeg

• ⅓ teaspoon salt

• 3 tablespoons butter, cut into small pieces

For the Cobbler Topping:

• 1½ cups all-purpose flour

• 1½ cups granulated sugar

• 1½ tablespoons baking powder

• ¾ teaspoon salt

• 1½ cups whole milk

• ¾ cup (1½ sticks) butter, melted

• 1½ teaspoons vanilla extract

Instructions:

1. Prep your workspace: Preheat oven to 375°F. You'll need either a large roasting pan or two 9x13-inch baking dishes - whatever fits your galley oven best.

2. Prepare the apples: Toss sliced apples with sugar, flour, cinnamon, nutmeg, and salt until evenly coated. Spread this mixture evenly in your pan(s) and dot with butter pieces.

3. Make the simple topping: In a large bowl, whisk together flour, sugar, baking powder, and salt. Add milk, melted butter, and vanilla, stirring until just combined. Don't worry about lumps - they actually help create texture.

4. Assemble: Drop spoonful's of batter over the apples. It doesn't need to cover completely - the batter will spread as it bakes.

5. Bake to perfection: 50-55 minutes until the topping is golden brown and the apples are bubbling around the edges.

6. Serve: Let it cool for about 10 minutes before serving. Perfect on its own or with a scoop of vanilla ice cream if you've got freezer space.

Galley Tips:

• Make-ahead friendly: You can prep the apple mixture hours ahead and refrigerate until ready to add the topping and bake.

• Equipment flexibility: No large roasting pan? Two 9x13 dishes work perfectly - just divide everything evenly.

• Storage: Leftovers keep well covered at room temperature for 2 days, or refrigerated for up to a week.

• Variations: Try mixing in some cranberries or using a blend of apple varieties for more complex flavor.

While everyone else is struggling with pie crusts, you'll be pulling golden, bubbling cobbler from the oven that looks like you spent hours on it.

The best part? It scales up or down easily, so whether you're cooking for 8 or 20, the formula works. That's the kind of reliable, systematic approach that makes galley cooking successful.

Want more crowd-pleasing galley recipes that actually work in real kitchens? Subscribe to Ben's Galley and receive my free 1-day meal plan sample and see how I approach feeding groups with practical, tested recipes that deliver every time.