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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I LOVE this recipe so much! It’s everything I was looking for and more. Highly recommend! Everyone loved it. I thought it was easy to make too.
Thanks for another amazing recipe! Made it with a combination of 2 Granny Smith apples, 2 Bosc pears and 2 honey crisps and was delicious! And made my own buttermilk for the first time with lemon juice and half and half. My new favorite dessert recipe!
I just made this for Thanksgiving this year and what a hit!! I had looked for an apple cobbler recipe and kept finding problems with all of the recipes and then I finally hit on Jen’s. Oh, for crying out loud, why didn’t I go here first?!! It’s my favorite cooking site.
Well, needless to say the reviews are in and it was unanimous that this is a keeper for next year. I’m happy because it’s less work than my usual apple pie and soooo much better.
💕
This looks delicious but where are the amounts of the ingredientĺĺ?
I see a picture of “what you’ll need for this recipe” but that doesn’t tell me how much white & brown sugar, etc. I’d love to make this & it gets great reviews, but I can’t without knowing how much flour, baking soda, etc is needed.
Hi Virginia, It sounds like you are just looking at the portion of the page that has the pictures with some instructions above. If you scroll down a bit to under the pictures, you’ll find the full recipe. Alternatively, at the very top of the page, to the right of the recipe name, you’ll see an orange/red button that says Jump to Recipe – if you click on that, it will take you directly to the recipe. Hope that clarifies!
Do you recommend any recipe adjustments for high altitude? I’m located in Denver, Colorado.
Hi Laura, Thanks for your note. I don’t have experience baking at high altitudes so, unfortunately, I don’t have any wisdom to share – I’m sorry! You may find these tips helpful though. Hope you enjoy the cobbler if you make it!
Delicious. Making my second cobbler in 6 days. The topping is the best ever!
This recipe is outstanding. The apples retain a bit of crunch, and the topping is light and fluffy = a wonderful texture contrast. Plus, the cobbler isn’t overly sweet. Made the cobbler in a 2-quart oval Staub casserole dish, and the presentation was guest-worthy.
I’m feeding a large crowd and would like to use a full steam pan. Do you suggest the recipe x 4 for this purpose? And can you make ahead and not cook until the day of?
Bobbie
Hi Bobbie, I worry it won’t cook evenly in such a large pan. I’d do 4x the recipe and use two 9×13 pans. Unfortunately it can’t be prepared ahead – sorry!
This recipe was so delicious! I didn’t change a thing and it was perfect. Do you recommend storing leftovers in the fridge or is it OK to sit out? Also, can this be made ahead and frozen, then thawed and reheated? I would love to make this ahead of time to bring with us to an out of town Thanksgiving dinner.
Hi Joanna, So glad you enjoyed it! Yes, it’s okay to cover any leftover cobbler loosely with a kitchen towel and leave it on the counter. (Don’t cover with plastic wrap or the topping will get soggy.) And I haven’t frozen this, but I think it should work.
So easy and so tasty. Thank you Jenn!
This apple cobbler is a winner! I used a mix of Winesap and Granny Smith apples and it was delicious. I am not a baker (more of a cook) and always have some trepidation when a recipe calls for dough. I found the instructions and video very helpful – the dough was easy to make and came out great.
Thanks, once again, for making me look good to friends and family, Jenn 🙂 Your recipes, directions, and tips are always spot on!