Apple Cobbler
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Apple cobbler is a rustic dish of apples bubbling in their juices beneath a biscuit crust that resembles a cobbled stone pathway.
While peach cobbler is the perfect summer dessert, as fall sets in and apples come into season, celebrate the cooler weather with a super easy apple cobbler recipe. It’s especially comforting topped with a scoop of vanilla ice cream or whipped cream. Making it is as simple as can be: start with fresh sliced apples, toss them in sugar, cinnamon, and a bit of flour, then top them with generous spoonfuls of biscuit batter. After 45 minutes in the oven, you’re rewarded with apples bubbling beneath a golden crust. Some liken this top layer to a cobbled stone path, though others believe the name “cobbler” refers to “cobble up,” suggesting the dessert is quick and easy to whip up.
If you’ve gone apple picking and are looking for more cozy fall desserts to use some of your bounty, you’ll love my classic double-crust apple pie—or for an easier option, try my apple crisp with sweet juicy apples under a buttery oat-pecan streusel.
“All I can say is WOW WOW WOW!!!!!!! I have made so many apple cobblers…but this is without a doubt the best recipe ever.”
What You’ll Need To Make Apple Cobbler
- Baking Apples: The primary ingredient of the filling, providing the main texture and flavor with a balance of sweet and tartness. You’ll need to peel and slice the apples before mixing with the cinnamon-sugar mixture.
- Granulated Sugar and Dark Brown Sugar: Sweeten the filling and add a deeper, molasses-like flavor, helping to create a syrup as it bakes. Granulated sugar also serves to sweeten the biscuit filling and add a slight crunch.
- All-Purpose Flour: Thickens the filling by absorbing the juices from the apples and forms the base of the biscuit dough.
- Cinnamon: Adds warmth and spice, enhancing the flavor of the apples.
- Butter: Adds richness to the filling and creates a flaky texture in the biscuit topping.
- Granulated Sugar: Sweetens the biscuit topping and the bit sprinkled on top adds a slight crunch.
- Baking Powder and Baking Soda: Work together to help the biscuit topping rise and become fluffy, creating a tender texture.
- Buttermilk: Adds moisture and a slight tang; also activates the baking soda for leavening.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Step 1: Make the Apple Filling
In a large bowl, combine the apples, granulated sugar, brown sugar, flour, and cinnamon.
Toss until the apples are evenly coated.
Step 2: Make the Biscuit Topping
In a medium bowl, combine the flour, 6 tablespoons of the sugar, baking powder, baking soda, and salt.
Whisk to combine.
Add the pieces of cold butter.
Smoosh the butter with your fingers (or cut in with a pastry cutter) until the mixture resembles coarse crumbs with pea-sized clumps of butter within.
Add the buttermilk (if you don’t want to buy a whole carton, you can make your own buttermilk).
Stir until just combined and evenly moistened. It will look lumpy; that’s good. Do not overmix.
Step 3: Assemble and Bake the Apple Cobbler
Transfer the apple mixture to the prepared baking dish and pat into an even layer. Dot with 2 tablespoons of butter.
Using a large spoon, dollop 8 to 10 spoonfuls of the biscuit batter over the apples, allowing the filling to show through in spots (most of the filling will be covered). Sprinkle the remaining tablespoon of sugar over the batter.
Bake until the fruit is bubbling and the top is golden brown, about 45 minutes (keep an eye on it during the last 10 minutes; if it looks like it’s getting too brown, cover it loosely with aluminum foil).
Let the cobbler cool for 15 to 20 minutes, then serve with vanilla ice cream or sweetened whipped cream, if desired.
Frequently Asked Questions
A: Anytime you’re baking with apples, it’s a good idea to use a blend of tart and sweet baking apples for the best flavor. Granny Smith, Honey Crisp, Gala, Jonagold, Jonathan, and Golden Delicious are all good options—try different varietals and see what combinations you like best.
A: Regular milk won’t work here as the acid in the butter milk helps with the leavening process. If you’d like to make your own buttermilk, it’s easy. See how here.
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Video Tutorial
Apple Cobbler
Ingredients
For the Apple Filling
- 2½ lbs large baking apples about 5 large, peeled and sliced ¼-inch thick (see note)
- ⅓ cup granulated sugar
- ⅓ cup packed dark brown sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 2 tablespoons butter cut into small pieces, plus more for greasing the pan
For the Biscuit Topping
- 1½ cups all-purpose flour, spooned into measuring cup and leveled-off
- 7 tablespoons granulated sugar, divided
- 1¾ teaspoons baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon salt
- 1 stick (½ cup) cold unsalted butter, cut into small chunks
- 1 cup buttermilk (see note)
For Serving (Optional)
Instructions
- Preheat oven to 375°F (190°C) and set an oven rack in the middle position. Grease an 8-inch (20-cm) square or 2-quart (2-L) baking dish with butter.
- Make the Apple Filling: In a large bowl, combine the apples, granulated sugar, brown sugar, flour, and cinnamon. Toss until the apples are evenly coated. Transfer the mixture to the prepared baking dish and pat into an even layer. Dot with the 2 tablespoons butter.
- Make the Biscuit Topping: In a medium bowl, whisk together the flour, 6 tablespoons of the sugar, baking powder, baking soda, and salt. Add the cold butter and smoosh with your fingers (or cut in with a pastry cutter) until the mixture resembles coarse crumbs with pea-sized clumps of butter within. Add the buttermilk and stir until just combined and evenly moistened. It will look lumpy; that's good. Do not overmix.
- Using a large spoon, dollop 8 to 10 spoonfuls of the biscuit batter over the apples, allowing the filling to show through in spots (most of the filling will be covered). Sprinkle the remaining tablespoon of sugar over the batter.
- Bake until the fruit is bubbling and the top is golden, about 45 minutes (keep an eye on it during the last 10 minutes; if it looks like it's getting too brown, cover it loosely with aluminum foil). Let the cobbler cool for 15 to 20 minutes, then serve with vanilla ice cream, if desired.
- Note: For the best flavor, use a combination of tart and sweet baking apples, such as Granny Smith, Honey Crisp, Gala, Jonagold, Jonathan, and Golden Delicious. (Don't use all tart or all sweet, or the flavor won't be balanced. Click here for a guide to different types of apples for baking and cooking.) I typically use 2 Granny Smith, 2 Golden Delicious, and 1 Honeycrisp.
- Note: If you’d like to make your own buttermilk, check out the easy method here.
- Make-Ahead Instructions: The cobbler can be made one day ahead and kept, covered with foil, at room temperature. Reheat, covered with foil, in 300°F (150°C) oven for 25 minutes, then remove the foil and continue reheating for 15 to 20 minutes more, or until warmed through.
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Comments
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This was an easy recipe that tasted really good, I will definitely be making it more often 🙂
Followed the recipe exactly and it is a winner. Unlike other recipes, there is plenty of biscuit topping so you could add even more apples with the same amount of biscuit topping if you need to serve more people. The leftovers (cold out of the fridge) are amazing, too.
I made the apple cobbler twice. I made it once as written. The second time, I cut the apples into about 1-inch cubes. I then mixed them with sugar and lemon juice and cooked them for about 5-7 minutes. After the mixture cooled, I added the biscuit topping and baked as directed in your recipe. I liked the tweaked version better.
Thank you.
I actually substituted regular milk for buttermilk. I’m sorry, but I have never liked buttermilk. This is my first time making apple cobbler, but people tend to love how I can even improve or build upon recipes. I have faith that my little tweaks will only enhance the experience. And doubled the recipe for church and added vanilla to the biscuit batter, and added lemon juice to the apples. And used a 9×13 pan. I’m looking forward to how it will turn out for our church fellowship feast tomorrow. I’ll write a follow up on this after everyone has tried it.
Yes, I made it today, didn’t have buttermilk, used the lemon to make a substitute. it doesn’t look exactly like yours, my batter was a little thinner, but can’t wait till dinner.
Thanks
This is a DELICIOUS cobbler recipe. I sliced the apple pieces very thin and alternated between “honey crisp” and “granny smiths” and it turned out the best of any I’ve ever made.
I made this recipe for the first time. It was amazing to say the least. My family and friends enjoyed it thouroughly!!!! Thank you so much for sharing it!!
I’ve made apple cobblers for more years than I can count, but this one with the lighter biscuit topping is absolutely the best ever. I’ll never follow another cobbler recipe! It fits beautifully in a 7 1/2 x 11 Pyrex dish. To make it easier to incorporate the butter in the topping, I hold the COLD stick of butter by one end, with the butter wrapper crumpled between my fingers and the butter. I hold a flat cheese grater with the other hand, resting the grater on the bowl with the mixed flour/dry ingredients. After rubbing the butter across the grater and accumulating a small pile of “shreds” on top of the flour mixture, I take a table knife and swirl the butter into the flour, then grate some more butter on top, and swirl it in, until I’ve used the whole stick. Lastly, I just take two table knives and criss-cross them several times (like a scissors) through the flour/butter mixture and voila! It’s all incorporated and ready to add the buttermilk. It’s much easier than using a pastry blender with all those wires. You’ve certainly made me a better cook/baker, Jenn, and I appreciate your books and site so much!
Absolutely gorgeous recipe! This was my first time making a cobbler, and it turned out better than I could have hoped for. I improvised on the filling a bit – added some lemon juice, a dash of salt, extra cinnamon, nutmeg and cloves, and it was divine. The topping was delicious, even though I had to use buttermilk substitute. I’ll be saving this recipe to make again!
Hi Jenn,
Can this cobbler be made with GF flour (1 to 1 measurement) and a non-dairy milk in place of the buttermilk (like oat milk)? My daughter is allergic to dairy, nuts, eggs, gluten. Let me know what you think! Thank you!
Hi Tina, I haven’t tried this with gluten-free flour but I think it should work. You’ll need buttermilk for this but you can make your own if you have milk (and oat milk will work) and either lemon juice or white vinegar. See how here. Please LMK how it turns out if you try it!