Step 1: Preheat the oven to 350°F (175°C). Use an ovenproof 8—inch baking dish. Place ½ cup of the butter in the dish and put it in the oven just long enough to melt the butter (a few minutes) — remove carefully with oven mitts and set aside. (If using a convection oven, reduce temp by 25°F.)

Step 2: In a small pan over low heat, melt the remaining ¼ cup butter. Add the ½ cup brown sugar and 1 teaspoon ground cinnamon and stir for about 2 minutes until the sugar dissolves and the mixture is glossy. Gently stir in the sliced apples so they’re evenly coated — don’t drain any juices that form; they add flavor to the filling.

Step 3: In a medium bowl, whisk together 1 cup all-purpose flour, 1 cup white sugar, and 1 teaspoon baking powder (and a pinch of salt, if desired). Pour in 1 cup milk and stir just until combined — a few small lumps are fine. Overmixing will make the topping dense instead of light and fluffy.

Step 4: Pour the batter evenly over the hot melted butter in the baking dish — you’ll hear a sizzle as it hits the butter. Spoon the apple and brown sugar mixture over the batter, spreading gently so apples are distributed evenly. The batter will rise up and create a golden topping around the apples as it bakes.

Step 5: Bake in the preheated oven for about 50 minutes, until the top is golden and a toothpick inserted into the topping (not the apples) comes out mostly clean. If the topping browns too fast, tent loosely with foil for the last 10–15 minutes.

Step 6: Remove from the oven and let the cobbler rest for 10–15 minutes so the juices settle and the topping firms slightly. Serve warm (a scoop of vanilla ice cream is lovely). Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for longer storage.