Preheat the oven: Set your oven to 375°F (190°C). Grease a 9x13-inch baking dish or a deep 10-inch skillet with butter or nonstick spray.

Prep the apples: Peel, core, and slice apples into 1/2-inch thick wedges. Aim for even slices so they cook at the same rate.

Toss the filling: In a large bowl, combine sliced apples with 1/3 cup granulated sugar, 1/3 cup brown sugar, 1 tablespoon lemon juice, 1 1/2 teaspoons cinnamon, a pinch of nutmeg, 1 tablespoon cornstarch, and a pinch of salt. Stir until the apples are evenly coated.

Warm the fruit (quick start): For best texture, pour the apples into your prepared dish and dot with 1 tablespoon butter. Slide into the oven for 10 minutes while you make the topping. This jump-starts the cooking and thickening.

Make the topping: In a medium bowl, whisk 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt. In a measuring cup, mix 6 tablespoons melted butter, 3/4 cup milk, and 1 teaspoon vanilla. Stir wet into dry until just combined. The batter should be thick but spreadable—add 1–2 teaspoons more milk if needed.

Assemble: Remove the warm apples from the oven. Dollop the batter over the fruit in heaping spoonfuls, leaving small gaps for steam to escape. Don’t worry about covering every spot; the batter spreads as it bakes.

Optional sugar crust: Sprinkle 1–2 teaspoons granulated sugar over the topping for extra crunch.

Bake: Return to the oven and bake 30–38 minutes, until the topping is golden and a toothpick inserted into the thickest part comes out clean. The apples should be bubbling around the edges.

Rest: Let the cobbler cool at least 10–15 minutes. This helps the juices thicken so you get saucy fruit instead of a runny pool.

Serve: Spoon into bowls while warm. Add vanilla ice cream, whipped cream, or a drizzle of heavy cream if you like.