Apple crisp, apple cobbler, apple Betty: these are all basically the same concept-unified by spiced apples and a buttery baked top. Whatever you call it, it's perfect for fall, is one of the easiest baked dessert recipes and has the warm, homey qualities of an apple pie without any futzing with a pie crust. Our version combines all the right pie spices with a tender, caramelized filling capped by a craggy, buttermilk and rolled oat crisp. Bonus, it can also be made up to two days in advance (see Editor's Note).

At the restaurants where we offer this Maple Apple Cobbler, we serve it in personal-sized ramekins. It's a more refined presentation, especially for entertaining. I used these adorable 8-ounce Le Creuset Mini Cocottes, but you could bake it all in a 7-by-11-inch baking dish (or anything with at least a 10-cup capacity).

When our Restaurants Team first sent me this recipe, I read the title as, "Maple Bacon Apple Cobbler." Wishful thinking I thought on a second read. Then I decided to go rogue. I crisped up some bacon, let it cool and then pulsed the browned bacon in a food processor until it was the size of small, salty, delicious sprinkles. After drizzling the vanilla bean gelato with maple syrup, instead of sea salt, I topped the final dish with my homemade bacon bits (pictured at the end). I was not disappointed. Loyal friend that it is, bacon never lets you down. Neither will this recipe, no matter how you finish it.

Nordstrom Maple Apple Cobbler
From Bazille, Bar Verde and Nordstrom Bistro
(Serves 6)

Spiced Granny Smith Apple Filling
2 1/4 pounds Granny Smith apples, peeled, cored, quartered and sliced 1/8-inch thick
1/2 cup granulated sugar
4 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon kosher salt
1 tablespoon vanilla extract

6 tablespoons maple syrup

Buttermilk Oat Topping
1 1/4 cups all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
4 ounces, or 1 stick, cold unsalted butter, 1-inch dice
1 cup rolled, old-fashioned oats
2 tablespoons buttermilk

To Serve (per serving)
1 scoop vanilla bean gelato
1 tablespoon maple syrup
1 pinch sea salt

1. In a large mixing bowl, add sliced apples, granulated sugar, flour, cinnamon, nutmeg, salt and vanilla extract. Gently toss to mix well and coat all the apple slices.

2. Allow apples to macerate in spice mixture for at least one hour, but no more than two hours.

3. While apple slices macerate, in a food processor, combine flour, sugar, baking powder, salt and cinnamon and pulse to combine.

4. Add the vanilla and cold butter and pulse until all ingredients are incorporated. Last, add the oatmeal and buttermilk and pulse again, being careful not to over mix, until the mixture is shaggy and crumbly. Set aside until ready to use.

5. Preheat oven to 350°F. Into ramekins or other oven-safe vessels, divide and arrange apple slices evenly, about seven ounces or a scant one cup of the macerated mixture in each. Drizzle one tablespoon of maple syrup over the apple mixture in every ramekin.

6. Over each of the baking dishes, sprinkle the buttermilk oat cobbler topping, about three ounces or a rounded 1/3 cup each. Place the dishes on a sheet pan and bake until apples are cooked through and topping is nicely browned, about 30-35 minutes. (If making in advance, see Editor's Note.)

7. Remove baking dishes from the oven and place each cobbler on a serving plate. Top the cobblers with a generous scoop of vanilla bean gelato, then drizzle the maple syrup over top. Sprinkle with sea salt to finish. Serve immediately.

Try this recipe and others at a Nordstrom restaurant near you, and find more recipes to make at home in our What's Cooking series and Nordstrom Cookbooks. Have a favorite dish or beverage from our restaurants or cookbooks that you'd like to see featured? Let us know in the comments!

Editor's Note: If preparing the cobblers in advance, remove them from the oven early when they are cooked through but the topping is just lightly browned, or about 25 minutes. Let cobblers come to room temperature, cover each tightly with plastic wrap and store in refrigerator for up to two days. When ready to finish, preheat oven to 400°F. Remove pre-baked cobblers from refrigerator and let them come to room temperature, about one hour. Discard plastic wrap and place cobblers back on a baking sheet. Place in the oven until just heated through and nicely browned, about 5-10 minutes. Follow step seven to serve.

-Jeff Powell