Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan lightly with cooking spray or butter to prevent sticking. Set the pan aside while you prepare the apple filling.

In a medium saucepan, combine the packed brown sugar, water or apple juice, cornstarch, lemon juice, vanilla extract, ground cinnamon, ground nutmeg, and salt. Stir well to dissolve the cornstarch. Add the peeled and sliced apples. Cook over medium heat for 3–5 minutes, stirring gently, until the apples begin to soften and the mixture has slightly thickened. I like to taste the apple mixture at this point and add a touch more lemon juice if it needs extra brightness.

Pour the cooked apple filling evenly into the prepared baking pan, spreading it out in an even layer. Make sure the apples and sauce are distributed uniformly for even baking.

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Pour in the milk and melted butter, stirring just until combined—don’t overmix, as this keeps the cobbler topping tender. Pour the batter evenly over the apples in the baking pan. Sprinkle the top lightly with ground cinnamon for a fragrant finish. For a little extra crunch, sometimes I add a touch of coarse sugar on top along with the cinnamon.

Transfer the pan to the preheated oven and bake for about 38–40 minutes, or until the topping is golden brown and a toothpick inserted into it comes out clean. The apples should be bubbling around the edges. Remove from the oven and place pan on a cooling rack.

Allow the cobbler to cool for at least 15 minutes before serving to help the filling set. Serve warm, optionally topped with vanilla ice cream for an extra special treat. I find that cobbler tastes best when slightly warm, as the flavors meld wonderfully. Store any leftovers covered in the refrigerator for up to 4 days.