Filling

• Preheat the oven to 350 degrees F. Grease a 9x13 baking pan with nonstick cooking spray. Set aside.
• In a large saucepan, melt the 5 tablespoons butter over medium heat.
• Once the butter is completely melted, add in the 2 tablespoons all-purpose flour the 1 teaspoon cornstarch right on top of the flour, and the 1 ½ tablespoons water off to the side of the flour. Whisk while it cooks for 2 minutes.
• Add the 2 teaspoons vanilla extract, ¼ cup granulated sugar, ⅓ cup light brown sugar, 1 ½ teaspoons ground cinnamon, and ⅛ teaspoon ground nutmeg. Stir until everything is combined.
• Add in the sliced 5 Honeycrisp apples and stir until they’re coated with the mixture. Let them cook about 15 to 17 minutes until the apples are fork tender.
• Pour the hot apple filling into the prepared baking pan. Set aside and work on the cobbler topping.
• Cobbler
• In a medium mixing bowl, add in the 1 cup all-purpose flour, 2 teaspoons baking powder, ¼ teaspoon salt, and ½ cup granulated sugar. Whisk until combined.
• Whisk in the 1 teaspoon vanilla extract and the ¾ cup whole milk until you have a smooth batter.
• Pour the cobbler batter on top of the apples.
• Sprinkle a little ground cinnamon on top of the batter.
• Place in the preheated oven and bake for 40 to 45 minutes until the cobbler topping is golden and the filling is bubbling.
• Let cool slightly before serving. Add a dollop of whipped cream or vanilla ice cream!
• Store covered in the refrigerator for up to 4 days.