• Preheat oven to 375F

make the apple filling

• Peel and core the apples and slice into medium-thin slices. Toss with the cider, brown sugar, salt, cinnamon, nutmeg, cornstarch, and vanilla. When all the apples are well coated, turn them into your 9x13 pan. Pop in the oven for 20 minutes. Stir once after 10 minutes.

make the cider doughnut topping

• Cream the butter and sugars until fluffy. I do this in my stand mixer, you can also use electric beaters.
• Add the eggs, one at a time, letting the first get incorporated before adding the second. Scrape the bowl as necessary.
• Beat in the vanilla, cinnamon, nutmeg, salt, and baking powder.
• With the mixer on low, add in the flour. Then slowly add the cider. Scrape down the sides and finish with a silicone spoon or spatula to get everything incorporated (especially the bottom of the bowl.) Don't over beat at this point.

assemble the cobbler

• Dollop the doughnut dough over the hot apple filling. There is no need to spread it out evenly, it will spread in the oven, and you want a slightly 'cobbled' appearance, anyway.
• Bake for about 30 minutes. The apples are already hot and the doughnut dough bakes quickly so keep an eye on it. The top should be pale golden and firm to the touch, the apples should be bubbling. You can use a toothpick test if you like.
• Let the cobbler cool for about 10 minutes, then brush liberally with the melted butter and sprinkle generously with the cinnamon sugar. You may need a couple of layers of the sugar if it sinks in. This topping really makes this cobbler delicious! Note: I work in sections: brush some butter, then sugar that area before moving on.
• Enjoy right away with or without ice cream or whipped cream.
• Leftovers can be stored on the counter, loosely covered with foil. The topping will lose its crunch overnight, so this is best served asap after baking. If you want to reheat you can do individual servings in the microwave, or reheat the pan in a low 300F oven until warm.