Guest Post : Greg from Rufus Guide featuring Apple Cobbler

It’s that time of the year again where we feature exceptional bloggers here at Ang Sarap, so every Fridays in the months of June, July and August you will get to know them as they will be sharing something about themselves and featuring some of their special recipes. These are exceptional bloggers so visit and follow their blogs, you would not be disappointed.

Today’s Guest and the last in this series is no other than Greg from Rufus Guide.

Who does not know Greg, he is everywhere, a very active participant in the foodie blogosphere. He and Katherine shares great dishes (a lot with Italian twist), amazing spirit concoctions, herb and vegetable growing and some escapades. Dishes shared here have a very homey feel and rustic, this means no fuss and it’s just pure deliciousness. Want to know what I am referring to just follow his blog and be amazed.

We’re so ready for fall we can taste it. Cobblers are one of our favorite desserts, because the ingredients are so simple we almost always have them in the cupboard or freezer. A little bit about us, since Raymud asked, we live in the American South, are married with two dogs and really like cobbler.

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Apple Cobbler

  • Author: Greg from Rufus Guide



  • 2 lbs apples, peeled, sliced
  • 1 tsp cinnamon
  • 1 cup sugar
  • 1 tbsp maple syrup
  • 1/3 cup water
  • 1 cup flour
  • 1/3 cup butter
  • 3/4 cup buttermilk
  • 1 tsp baking powder
  • 1 tbsp sugar


  1. Peel and core apples. Cut into eighths. In a saucepan over medium heat, bring fruit, cup of sugar, cinnamon, syrup and water to a boil. Reduce heat and let simmer. Allow mix to thicken and apples to get fork tender. This should take about 20 minutes.
  2. Remove from heat and set aside.
  3. In a large bowl, mix flour and baking powder. Cut butter into flour mix, until crumbly.
  4. Add sugar and buttermilk. Stir to incorporate. The mix will be wet, more of a drop biscuit or almost a cake batter consistency.
  5. Preheat oven to 400.
  6. Pour apples into single two-quart casserole dish. Use a spoon to spread batter evenly over top. (It doesn’t have to be perfect.)
  7. Sprinkle with cinnamon sugar if desired. Bake for 20-25 minutes or until tops are golden.



11 Responses

  1. i always love cobbler topping fot sweet bites, especially with tons of cinnamon….

  2. A_Boleyn says:

    No reason to fuss around with making pie crusts with this tasty cobbler recipe. Delicious.

  3. ChgoJohn says:

    I cannot deny them any longer. Apple season is here and this cobble is a great way to celebrate their arrival. Thanks, Greg, and excellent choice for a guest host, Raymund.

  4. Thanks for having us over and for all those kind words.

  5. Purely delicious! Although I don’t eat sweets, my wife may love it. Thanks for sharing!

  6. Yup, starting to see some apples. Nothing like I’ll be seeing in a few weeks, but apple season is definitely coming. Timely and great recipe – thanks.

  7. mjskit says:

    What a delicious cobbler! I’ve never used buttermilk in cobblers which is weird since I do use them in pancakes and waffles. Great looking treat! Nice to meet you Greg! Raymund – a wonderful series of guest posts this summer! Thanks for having included me.

  8. Cobbler is such a comfort food and this looks so appealing! or is that appling? 🙂

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