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 reread this recipe 3 times to make sure I didn’t do anything wrong. My topping was the consistency of pancake batter. It looked nothing like yours. I wasn’t able to scoop neat mounds like you did. Jenn, just wondering if 1 cup of buttermilk is correct? It’s in the oven now, so hopefully it’ll all work out.
I’m sorry you had a problem with the topping! 1 cup of buttermilk is correct. Is there any chance you mis-measured the flour?
Can this be made in a round 8 inch skillet?
An 8-inch skillet would be too small, but I think a 10-inch would work. Please LMK how it turns out!
This is a great cobbler recipe that I think needs a bit of tweaking.
I’m just a “get by ” cook, “get by baker”.
Cobblers are easy and guaranteed to impress guests.
Research has taught me that there are too many cobblers both fruit and vegetable to count. It’s also taught me a few important tips every cobbler recipe should stress for success.
First. Heat your filling until bubbling hot. This allows for a hot area for the buses to cook quickly.
Second. Use a small spoon to space the biscuit dough, then fill in the empty spaces. This is important because cobblers need to vent while cooking so biscuits won’t be soggy.
Third. Bake your cobbler until buscits read at least 130 degrees on an instant read thermomiter to prevent soggy buscits.
I did top the filling with toasted walnuts and melted butter. Otherwise, I stuck with the recipe.
Hi Jenn,
I love your peach cobbler and can’t wait to try the apple one. This one calls for more butter in the filling and crust, could I use the butter amounts from the peach recipe as I try to keep my fat down due to cholesterol issues?
I love all of your recipes Jenn, thank you.
Hi Sue, you can use the amount of butter called for in the peach cobbler filling but I’d stick with 1 stick/8 tablespoons of butter for the topping as you’ll need that for the dough to come together. If you’d prefer, you can use the topping from the peach cobbler on this. It will just be thinner. Hope that helps!
Amazing cobbler! We can’t stop eating it. I plan to make another one on Saturday. Does this freeze well? Any suggestions?
Hi Jess, so glad you like it! I haven’t frozen it, but I think you could freeze it before or after baking. Either way, I’d let it defrost in the fridge for about 24 hours and reheat per the Make-Ahead instructions at the bottom of the recipe.
This is my new favorite cobbler recipe and I look forward to using it with lots of in-season fruits throughout the summer and fall. Thanks to one reviewer for her suggestion to grate the cold butter – easy peasy! The taste is just right; it doesn’t overpower the fruit. The texture, too, is a great complement to the softer cooked fruit. To anyone wondering about high altitude baking, this cobbler came out great in Denver, CO with none of those fussy little adjustments we so often have to make.
I ADORE this recipe! I discovered it right before last Thanksgiving and this simple but oh-so-dreamy cobbler was a big, big hit! I’ve made it a handful of times since then and I’m even making it for my birthday this weekend. It’s my favorite cold-weather-cozy-comfort-food desserts. With a big scoop of vanilla ice cream this is a lovely, lovely end to a meal. Or breakfast. Thank you for sharing this wonderful recipe.
I just made this apple cobbler for the first time tonight and my husband and I both loved it! The cobbler was so light and really complimented the apple filling. I’ve already saved it and plan to keep it with my favorite recipes.
I didn’t use a mixture of different kinds of apples, nonetheless this tasted wonderful. Just the right amount of richness for me. The biscuit layer was moist, buttery, and the density I like. I’m trying to figure a way to make the biscuit alone for breakfast and shortcake purposes, lol.
Would definitely make this and the peach variant again!
We were invited by a dear friend for a Hanukkah dinner last night so I decided to make and bring this apple cobbler. I followed the recipe exactly and it was delicious. It was a big hit with the hostess who loves apples. So now I can’t wait to make her peach cobbler! Thank you for this delicious dessert!