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Easy Apple Cobbler Recipe

Apple Cobbler Recipe

iamwinfred
Fall afternoons call for something sweet and simple, and this Apple Cobbler Recipe delivers just that. Juicy apples bubble under a buttery, biscuit-like topping that turns golden in the oven. It comes together quickly with pantry staples, so it is perfect for busy days and impromptu gatherings. The cinnamon-spiced filling pairs with a tender topping for a dessert that feels like a hug in every bite.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 8 servings
Calories 280 kcal

Equipment

  • 9-inch square baking dish glass preferred so you can watch the bubbling from the side
  • Mixing bowls one large bowl for filling, one medium bowl for topping
  • Sharp knife or apple peeler a sharp peeler speeds up apple prep
  • Measuring cups and spoons
  • Pastry cutter or fork for cutting cold butter into the dry mixture
  • Rubber spatula for gently stirring the filling

Ingredients
  

For the Filling

  • 6 cups apples peeled and sliced into 1/4-inch thick pieces; about 6 medium apples; mix Granny Smith and Honeycrisp for balance
  • 3/4 cup granulated sugar 150g
  • 2 tablespoons all-purpose flour 16g
  • 1 teaspoon ground cinnamon add more to taste for bolder spice
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons lemon juice toss with apple slices right away to prevent browning; apple cider vinegar or orange juice can substitute

For the Topping

  • 1 cup all-purpose flour 120g; gluten-free flour can be swapped in
  • 1/4 cup granulated sugar 50g
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup unsalted butter 57g; cold and cubed; keep refrigerated until ready to use
  • 1/2 cup whole milk 120ml; plant-based milk works for vegan version

For Serving (Optional)

  • vanilla ice cream for topping; cold vanilla ice cream melts into the cracks
  • whipped cream for a dollop of airy contrast
  • powdered sugar for dusting; optional for elegant presentation
  • toasted nuts scattered over the top for crunch
  • caramel sauce drizzled for indulgence
  • sharp cheddar served alongside for a classic twist

Instructions
 

  • Preheat oven to 375°F (190°C) with a rack in the middle position. Lightly grease a 9-inch square baking dish with butter or cooking spray, coating the corners and sides.
  • Peel, core, and slice 6 medium apples into 1/4-inch thick pieces (about 6 cups). Toss immediately with 2 tablespoons lemon juice to prevent browning.
  • In a large bowl, combine sliced apples, 3/4 cup sugar, 2 tablespoons flour, 1 teaspoon cinnamon, and 1/4 teaspoon nutmeg. Stir gently until evenly coated and let sit 5 minutes.
  • Transfer the apple filling to the prepared baking dish and spread into an even layer.
  • In a medium bowl, whisk together 1 cup flour, 1/4 cup sugar, 1 1/2 teaspoons baking powder, and 1/2 teaspoon salt. Cut in 1/4 cup cold cubed butter with a pastry cutter or fork until mixture resembles coarse crumbs with pea-sized butter pieces.
  • Pour in 1/2 cup whole milk and stir just until a dough forms, being careful not to overmix. Add more milk one teaspoon at a time if dough feels too dry.
  • Drop spoonfuls of dough evenly over the apple filling, leaving some gaps between spoonfuls so steam can escape while baking.
  • Bake for 40 to 45 minutes, until the topping is deep golden brown and filling bubbles thickly around the edges. Check at 35 minutes and loosely cover with foil if browning too quickly.
  • Let the cobbler cool for 10 minutes before serving so the juices can set. Serve warm in bowls, topped with ice cream or whipped cream if desired.

Notes

  • Choose firm apples like Granny Smith and Honeycrisp that hold their shape during baking for textured bites.
  • Cut the butter in cold, straight from the fridge, for a tender topping with the best texture contrast.
  • Mix apple varieties for a deeper, more complex flavor that balances tartness and sweetness.
  • Add a pinch of salt to the filling to enhance the sweetness of the apples.
  • Brush the topping with milk before baking for an extra golden shine.
  • Use a glass dish so you can watch the bubbling from the side and monitor browning.
  • Rest the baked cobbler for 10 minutes so the filling thickens nicely before serving.
  • Double the recipe in a larger pan for potlucks and gatherings.
  • Store leftovers in an airtight container in the fridge for up to 3 days; freeze baked cobbler wrapped tightly for up to 2 months.
  • For make-ahead: assemble up to the baking step, cover, and refrigerate overnight; add 5-10 minutes to bake time when going into the oven cold.
  • For vegan version: use plant-based milk and plant-based butter substitute; coconut oil also works as the fat in the topping.
  • If using frozen apples, thaw and drain well, patting dry before mixing to prevent a watery filling.

Nutrition

Serving: 1ServingCalories: 280kcalCarbohydrates: 52gProtein: 3gFat: 8gSaturated Fat: 5gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 200mgPotassium: 180mgFiber: 4gSugar: 34gVitamin A: 4IUVitamin C: 8mgCalcium: 6mgIron: 6mg
Keyword apple cobbler, cinnamon apple dessert, easy apple cobbler recipe, fall dessert, homemade apple cobbler
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