Apple cobbler goes by several names and is one of the best apple desserts… It’s fast and easy, with simple ingredients! This is the perfect fall dessert that encapsulates the spirit of the season.
Apple Cobbler
Apple cobbler transports you into the fall season using apples that are crisp and tangy sweet. The beauty of this easy apple cobbler recipe lies in its flavor and simplicity – a true comfort food. This is a true apple cobbler, not an apple crisp or apple crumble… It’s got an apple base and a biscuity like cobbler topping that’s made with buttermilk, sprinkled with sugar and is just perfect.. You’ll love this recipe!
Every fall the scent of cinnamon and warm apples fills my kitchen, during my annual apple baking. Baked apple recipes have become a tradition around here. There’s my families traditional Apple Pie a recipe perfected over years. For a quick morning treat, I whip up batches of Apple Fritters they’re a sweet start to any autumn day. I really love Sourdough Apple Fritters with that a tangy twist. And, of course, no fall is complete without preserving the season’s bounty with my Apple Sauce Canning Recipe to preserve all that apple goodness for the winter months. These recipes are more than just food; they’re traditions!
We use fresh apples (granny smith apples) in our apple cobbler recipe, but my mother in law uses cooked apple pie filling. I prefer the fresher and a bit more “al’ dente” apples! They hold they’re shape and taste fresher. Do what you prefer, or what you have on hand!
Best Apples for Apple Cobbler Recipe
Just like apple pie, I love granny smith apples for their tart flavor in pies and cobblers… But Pink Lady’s are also nice and tart, but they don’t soften as much as a granny smith does from baking. If you like a crisp apple, use the pink lady… If you’re like me and you like your baked apples soft, use granny smith!
Other good varieties for apple cobbler include: Golden Delicious Apples – They’re sweet and tart and bake to a soft texture. Honey Crisp apples have a great flavor but get a but too soft in texture for me. Then there’s Gala and Fuji’s, neither of which are my favorites in apple cobbler or pie, so if I’m using them I add more cinnamon;)
Step-by-Step Instructions
Preheat your oven to 350°F (175°C).
In a large bowl, combine the sliced apples, 2 tablespoons of flour, granulated sugar, cinnamon, and nutmeg. Toss the apples until they’re coated evenly with the mixture.
Transfer the coated apples into a baking dish (9×13-inch or similar size), spreading them out evenly.
In a separate bowl, prepare the topping.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs.
Pour in the cold buttermilk. Use a rubber spatula or your hands to gently mix until a dough forms. Be careful not to overmix; the dough should be somewhat shaggy.
Turn the dough out onto a lightly floured surface. Gently pat or roll it into a rectangle that’s approximately the size of your baking dish.
Assemble your apple cobbler.
Layer the cinnamon-sugar apples in the bottom of the baking dish.
Carefully place the biscuit dough on top of the apple mixture, ensuring it covers the apples evenly.
Brush the biscuit dough with the cream wash. And, sprinkle the optional sugar over the top for an extra touch of flavor and a golden finish.
Bake the cobbler
Place the baking dish on a baking sheet (to catch any drips) and bake in the preheated oven for about 40-45 minutes, or until the topping is golden brown and the apple filling is bubbling around the edges.
Once baked, allow the cobbler to cool slightly before serving. It’s best enjoyed warm, with a scoop of vanilla ice cream, and a drizzle of caramel sauce;)
The Perfect Treat For Fall
This classic cobbler that celebrates the bounty of apple season. It’s a blend of fresh apples, mingled with brown sugar and a hint of lemon juice.
Once the masterpiece is out of the oven, let it cool slightly before you indulge. Whether you choose to savor it on its own, crown it with a big scoop of vanilla ice cream, or even drizzle it with caramel sauce, it’s sublime.
Please let me know what you think!
If you try this recipe, I’d love if you give it a review on the recipe card, and let me know how it turned out in the comments or review! Tag me on Instagram @farmhouse_harvest with your delicious creation!
The Best Apple Cobbler Recipe
Ingredients
Apple Filling Ingredients
- 8 granny smith apples peeled, cored, and sliced. Or use your favorite type.
- 2 tablespoons all-purpose flour
- 1 tablespoon lemon juice
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
Cobbler Topping Ingredients
- 2 cups flour all purpose, leveled. For the topping
- ½ cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter cold and cubed
- ½ cup buttermilk cold*
- 1/2 cup heavy cream to brush over topping
- 2 tablespoons sugar granulated to sprinkle over top before baking
Instructions
- Preheat oven to 350 degrees F
- In a large bowl, combine the sliced apples, 2 tablespoons of flour, granulated sugar, cinnamon. Toss the apples until they're coated evenly with the mixture.
- Transfer the coated apples into a baking dish (9×13-inch or similar size), spreading them out evenly.
- IN A SEPARATE large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
- Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs.
- Pour in the cold buttermilk. Use a rubber spatula or your hands to gently mix until a dough forms. Be careful not to overmix; the dough should be somewhat shaggy.
- Turn the dough out onto a lightly floured surface. Gently pat or roll it into a rectangle that's approximately the size of your baking dish. (9×13)
- Carefully place the biscuit dough on top of the apple mixture, ensuring it covers the apples evenly.
- Brush the biscuit dough with the cream, and sprinkle the top with granulated sugar for an extra touch of flavor and a golden finish.
- Bake the cobbler in a preheated oven at 350 degrees F.. Place the baking dish on a baking sheet (to catch any drips) and bake in the preheated oven for about 40-45 minutes, or until the topping is golden brown and the apple filling is bubbling around the edges.
- Let your cobbler cool slightly before serving.
- Serve warm, with a scoop of vanilla ice cream, and a drizzle of caramel sauce!
Notes
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- While Granny Smith and Pink Lady apples are excellent choices for their tartness and firm texture, feel free to experiment with other varieties like Honeycrisp, Braeburn, or a mix of your favorites.
- A combination of tart and sweet apples can create a more complex flavor profile.
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- Slice the apples uniformly to ensure even cooking.
- If you’re not baking immediately, toss the sliced apples with lemon juice to prevent browning.
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- The 2 tablespoons of flour help thicken the apple juices, but you can adjust the amount depending on the juiciness of your apples. If they are very juicy, add another tablespoon.
- Cornstarch can be used as a thickener also.
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- Keep the butter and milk (or buttermilk) very cold for a flaky and tender biscuit topping.
- Avoid overmixing the dough, as this can result in a tough topping. Mix until just combined.
- If you find your dough to be too dry, add milk one tablespoon at a time until the dough comes together.
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- Place a baking sheet under the cobbler to catch any juices that may bubble over.
- The baking time may vary depending on your oven and the depth of your baking dish. Keep an eye on the cobbler and bake until the topping is golden brown and the filling is bubbling.
- Rotating the pan halfway through the baking process helps to ensure even browning.
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- Allow the cobbler to cool slightly before serving to prevent burning your mouth.
- Serve warm with a scoop of vanilla ice cream, and a drizzle of caramel sauce for an extra indulgent treat.
- Leftovers can be stored in the refrigerator for a few days. Reheat gently before serving.
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- Add a pinch of nutmeg, cardamom, or allspice to the apple filling for a warm and aromatic twist.
- Sprinkle chopped nuts, such as pecans or walnuts, over the biscuit topping before baking for added texture.
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- If you do not have buttermilk, you can make your own. Add one tablespoon of lemon juice or white vinegar to one cup of milk, and let it sit for 5 minutes.
Nutrition
Let me know what you think!
Share your cooking tips and feedback in the comments below. Did you add any twists to these recipes? I’d love to hear!
About Juliea
Juliea Huffaker is the creator of Farmhouse Harvest, and dedicated to teaching from-scratch cooking, sourdough baking, gardening, and food preservation. With over 25 years of hands-on experience she has preserved hundreds of jars of produce, mastered the art of meats and sourdough baking, and nurtured a thriving organic garden. Her recipes and articles have been featured across the web. And she’s passionate about inspiring others to embrace a simpler, self-sufficient life style.
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