Apple Cobbler
intro
Warm, spiced baked apples topped with a fluffy golden biscuit crust, this cozy dessert pairs perfectly with vanilla ice cream for cool-weather comfort.
Ingredients
Steps
Preheat Oven and Grease Dish
Preheat your oven to 190°C (375°F). Use 1 tablespoon (14g) of the melted unsalted butter to grease the bottom and sides of a 9x9 inch (23x23cm) square baking dish evenly, to prevent the cobbler from sticking during baking.
Combine Apple Filling Ingredients
In a large mixing bowl, combine the 900g sliced Granny Smith apples, 100g (1/2 cup) granulated sugar, 2g ground cinnamon, 0.5g ground nutmeg, 30ml lemon juice, 16g (2 tablespoons) all-purpose flour, and 1g fine salt. Toss with a wooden spoon for 1-2 minutes until every apple slice is evenly coated in the sugar-spice mixture, then spread the coated apples in a flat, uniform layer in the prepared baking dish.
Mix Cobbler Topping Batter
In a separate medium mixing bowl, whisk together the remaining 194g (1.5 cups + 2 tablespoons) all-purpose flour, remaining 50g (1/4 cup) granulated sugar, and 9g baking powder until fully combined. Pour in 180ml whole milk, 5ml vanilla extract, and remaining 99g (7 tablespoons) melted butter, stirring with a rubber spatula for 30-45 seconds just until no dry flour streaks remain; do not overmix, as this will create a tough, dense topping.
Dollop Batter Over Apples
Scoop the batter in 2-tablespoon sized dollops evenly across the top of the apple layer, leaving 1/2-inch gaps between each dollop to allow steam to escape during baking; the batter will spread and rise to cover most of the fruit as it cooks.
Bake Cobbler Until Done
Place the assembled cobbler on the middle rack of the preheated 190°C (375°F) oven, and bake for 40-45 minutes. The cobbler is done when the topping is deep golden brown and crisp at the edges, and thick, bubbly apple filling bubbles up through the gaps in the crust. If the topping browns too quickly before the apples soften, loosely tent a sheet of aluminum foil over the dish for the final 10 minutes of baking.
Let Cobbler Rest Before Serving
Remove the finished cobbler from the oven, and set it on a wire cooling rack to rest for 15 minutes to let the fruit filling set before serving. Serve warm, optionally topped with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream.
Tips
2.Do not overmix the cobbler topping batter — a few small lumps are perfectly fine, and overmixing develops gluten that makes the crust tough instead of light and fluffy.
3.Let the cobbler rest for the full 15 minutes after baking; the filling will be very runny straight out of the oven, and the rest time lets it thicken to the perfect consistency.
OMG this apple cobbler is a total game changer! I brought it to our neighborhood potluck last weekend and every single person asked for the recipe. The crust is perfectly buttery and the apple filling has just the right amount of cinnamon, not too sweet at all. 10/10 will make every fall from now on!
Made this for my Sunday family dinner after church and my kids devoured half the pan before I even got a second slice. Super easy to throw together even when I’m juggling the grill and side dishes, no fancy ingredients needed. SO good.
Wait, can I use Granny Smith apples for this? That’s all I have in my fridge right now and I don’t feel like running to the grocery store in the rain.
This recipe saved my Thanksgiving prep last year! I prepped the filling the night before and popped the topping on right before baking, zero stress. Do y’all think this freezes well after baking? I want to make a couple pans ahead for our holiday trip.
As someone who can barely make boxed mac and cheese without burning it, this recipe was so easy to follow! Cook time was exactly as listed, no guesswork. My roommates are convinced I’m a secret chef now lmao
I swapped half the white sugar for brown sugar because I love that deep caramel flavor with apples, and it turned out chef’s kiss. Served it warm with a scoop of vanilla bean ice cream and my date asked for seconds before he even finished his first bowl.
Wait, quick question — do I need to peel the apples for this? I hate peeling apples, it takes forever, and I was wondering if leaving the skins on would mess up the texture?
Made this for my kid’s fall soccer team potluck and it was gone in 10 minutes flat. I did add a little extra nutmeg because my family loves warm spices, but otherwise followed the recipe exactly. Will definitely be adding this to our regular rotation.
Is the cobbler topping supposed to be more biscuit-like or crumbly? Mine came out a little more crumbly than I expected but it still tasted amazing, just want to make sure I didn’t mess up the butter ratio for next time.
I used a mix of Honeycrisp and Gala apples from my family’s apple picking trip last weekend and this was the perfect way to use them up. The house smelled like absolute fall heaven while it was baking, I wish I could bottle that scent.
I’ve been making my grandma’s apple cobbler recipe for 20 years and decided to give this one a try when I couldn’t find her recipe card. Let me tell you, this is just as good as hers — my husband didn’t even notice it wasn’t our usual! That buttery topping is unreal.
Has anyone tried making this with a 1:1 gluten free flour blend for the topping? I have a celiac kiddo and I’m always on the hunt for easy dessert recipes the whole family can enjoy without making separate dishes.
Made this for our college football tailgate last Saturday and people were coming back for thirds. I baked it in a disposable aluminum pan so I didn’t have to haul a glass dish home, worked like a charm. Game day dessert MVP right here.
I think I added too much lemon juice to the apple filling? It came out a little tarter than I wanted, but the topping was so good it didn’t even matter. Next time I’ll cut the lemon juice in half for my super sweet tooth.
I’ve made this three times in the last two weeks! First for my book club, then for my granddaughter’s birthday dinner, then just because my husband kept asking for it. It’s so simple even with my old achy hands, no fancy equipment required. Absolutely wonderful.
Wait, can I make this in a cast iron skillet instead of a 9x13 baking dish? I don’t have a 9x13 right now and I really don’t want to buy a new dish just for one recipe.
My office is doing a fall dessert potluck next week and this is at the top of my list to bring. How well does this hold up at room temperature? Our office break room doesn’t have a big fridge for all the potluck food.
I swapped the regular butter for vegan butter and used oat milk vanilla ice cream on top for my dairy free sister, and even the non-vegan folks at our dinner party were going back for seconds. The recipe is so forgiving for swaps, love that!
This is the first fall recipe I’ve made this year and it’s set the bar so high. The warm cinnamon, the soft apples, the crispy buttery topping — I’m never buying store-bought cobbler mix ever again. So worth the 55 minute bake time.
Made this last night while we were watching football and my teenage son said it’s “better than mom’s” — don’t tell my wife I said that, but he might be right. The crust is flaky, the apples are perfectly cooked, no mushy mess. 10/10