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This Easy Apple Cobbler recipe is loaded with apples, cinnamon, and a buttery cake crust. That's begging for a scoop of vanilla ice cream!
Here are some more apple recipes: Apple Galette, Apple Fritters, Classic Homemade Apple Pie, Fried Apple Pies, Apple Pie with Graham Cracker Crust, Apple Crisp, and Apple Cinnamon Biscuits.
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As you can see from above, I enjoy eating apple desserts. I also love making cobblers; it's a great way to use any fresh fruit or fruit that may have been forgotten about and is about to overripe.
That's with one exception; apples. We can agree that seeing a brown spot on apples is not as appetizing as seeing them on bananas. So be sure to use fresh apples.
In the South peach cobbler is King and Queen, so it's rare when you'll find apple cobbler on the dessert table, but I'm here to change that because apple season starts in the fall through the winter.
I was slightly disappointed when I had apple cobblers because there were only two bites of apples in it. This is why when I made this recipe, I used 6 apples to make sure every single bite had a piece of apple in it.
I tested this recipe three different times. I initially wanted to do an old-fashioned apple cobbler with a drop biscuits topping.
I used a biscuit topping recipe from my plum cobbler and skillet strawberry cobbler. It was good, but I wasn't in love with it. I also knew I didn't want to make it with my pie crust recipe from my peach cobbler, which could theoretically work. So I landed on using the cake cobbler topping.
The second time I tested the recipe with sliced apples, the flavors were good and even got rave views from my taste testers, but I wasn't doing it for me. So I knocked it out of the park the third and final time by chopping the apples.
Let's jump into exactly how and what I used to do that.
Key Ingredients
Before you start whipping up this flavorful apple cobbler, look at this ingredient list to make sure you have everything you need.
Fresh Apples
The best apples for baking are ones that hold their shape during the cooking process. My choices are Granny Smiths and Honey crisp apples because I love the combination of sweet and tart apples. The flavor and crisp textures are an amazing pairing.
Light Brown Sugar
I love using Imperial Sugar because it is certified as non-GMO, kosher, gluten-free, and halal.
Cornstarch
This will prevent the filling from being runny while preserving the ideal consistency that we enjoy in cobblers.
Warm Spices
You'll need kosher salt, ground cinnamon, and nutmeg. The benefit of using kosher salt is using less than table salt because of its large flake size.
Flour
I prefer using unbleached flour for baking and cooking because it has no chemical additives such as chlorine, benzoyl peroxide, or potassium bromate.
Evaporated Milk
This is one of our go-to milks for cooking and baking in New Orleans, so I'm not going against my culture.
How To Make Apple Cobbler Recipe
The hardest part about this apple cobbler recipe is peeling and chopping apples. Besides that, it's an easy recipe that will take care of itself.
Apple Filling
Preheat oven to 400°F. Peel and chop apples. Add apples to a large bowl.
Add brown sugar, cornstarch, salt, cinnamon, nutmeg, lemon zest, lemon juice, water, and vanilla extract. Toss until the apples are evenly covered.
Cobbler Topping
Mix the flour, brown sugar, baking powder, salt, and cinnamon in a large bowl. Stir in the melted butter (use a little of this butter to butter your baking dish), milk, and vanilla extract until smooth.
Pour cobbler batter into a buttered 9 x 13 baking dish, add apples, and top with butter.
Bake for 45-47 minutes until golden brown. Insert a toothpick in the center; it's done if it comes out clean.
Serve warm with a dollop of whipped cream, a scoop of homemade vanilla ice cream, and a drizzle of honey. Some caramel sauce would be incredible over the top.
How To Store Apple Cobbler
Apple cobbler is best eaten the same, but store leftovers in an airtight container in the fridge for 4 days.
To reheat the cobbler, place in the microwave for 10-15 seconds or warm in a 400°F oven until warm.
I do not recommend freezing the cobbler as the crust and fruit filling can become mushy once defrosted.
Pro Recipe Tips & Tricks
Here are a few substitutions and flavor builder notes I had from making this incredible apple cobbler.
- Soak and wash your apples in a baking soda solution to remove any wax or unwanted pesticides in your apples. Use 1-2 teaspoons of baking soda to 3-3 ½ cups of water.
- You can use Fiji, Gala, and Braeburn instead of Honey Crisp and Granny Smith apples. Are even only use one type of apple.
- It is important to use only fresh apples, not dried apple chips or apple pie filling. The moisture in fresh apples gives them the desired crisp texture.
- You can use pre-sliced apples with the skin instead of fresh apples, but you'll need several bags.
- Feel free to use gluten-free or whole-wheat flour instead of all-purpose flour.
- If you use salted butter, omit the salt from the recipe.
- Feel free to use dark brown or granulated sugar instead of light brown.
- You can use oat milk or any milk you have at home instead of evaporated milk.
- You can drizzle some caramel, salted caramel, or hot fudge sauce over the top.
FAQs
Here are the top questions readers have about making homemade apple cobbler.
A cobbler has a fruit base topped with a cakey batter or biscuit dough. Traditionally it doesn't have a bottom crust, but for peach cobblers in the Southern parts of the United States, a bottom crust is a must.
Apple cobbler can be made with pie dough, drop biscuit dough, or a cakey batter. Apple crisp and crumble are made similarly, but crisp streusel topping contains old-fashioned oats, and a crumble does not. You can use slice apples or chopped ones in all of them.
I think combining tart apples and sweet apples is best for apple cobblers. Granny Smith and Honey Crisp are my go-to combination, but Gala apples, Fiji, Braeburn, or Golden Delicious will work great!
A cobbler topping can be made with a drop biscuit, cake-like batter, or a pie crust. Usually, it's the former for apples and the latter for peaches. Both are made with flour, sugar, butter, salt, milk, baking powder, or baking soda to help the dough rise.
Dutch apple is made with a crumbly streusel topping similar to how crisp is made. While apple cobblers are made with a light and fluffy biscuit topping, sometimes you'll find them with cake-like batter.
A streusel crumbly topping is made from flour, butter, sugar, oats, and occasionally nuts. A crumble is made the same way, minus the oat and nuts. While cobblers are made with a biscuit or pie crust. All of them a great with a scoop of ice cream on top.
Depending on your region, you can make a cobbler with pie crust on the top and bottom. However, traditionally a cobbler doesn't have a bottom crust, while the top crust is made with biscuit dough.
To prevent a watery cobbler, add some cornstarch to your apples. As the apples release moisture, the cornstarch will absorb it and stops your apple cobbler from being runny.
Adding cornstarch will create a succulent sauce as the fruit releases its juices. It'll thicken up as it bakes, making an incredibly delicious cobbler. Think of how the consistency of apple pie filling.
Yes, but flour doesn't have the same absorption ability as cornstarch, so double the amount called for in the recipe. If the recipe says 1 tablespoon of cornstarch, use 2 tablespoons of flour.
Self-rising flour already has flour, baking soda, and salt mixed in. It makes prep work easier since most cobbler biscuit topping recipes call for flour, baking soda/baking powder, and salt.
Cobblers are faster and easier to make than a pie. Typically, you only have a top crust made with biscuit dough. This means you don't have to roll out and pie crust, then crimp it and get frustrated if it doesn't come out correctly.
Cobblers have a more rustic appearance because the fruit fillings don't need to be covered completely.
Keeping your cobbler crispy will require you to bake it at the right temperature until the crust turns golden brown. Cool at room temperature, and if you have to store it for later, use plastic wrap and poke some holes in it to allow any residual heat from condensation, which will soften the topping from the steam.
Reheat the cobbler a 350°F/176°C for 8-10 minutes or until hot.
If your cobbler is not done in the middle, use an oven thermometer to make sure your oven is heating to the correct temperature. If your oven is not heating correctly, it will prevent your cobbler from baking perfectly according to the recommended time.
There are several reasons why your cobbler crust can become soggy. One reason could be if the oven temperature is too low. Another reason may be a wet filling. If your filling is too runny, it'll soften the crust as it bakes. Additionally, the steam will make that beautiful golden crust soggy if you cover the cobbler before it cools.
Your cobbler may be mushy for a couple of reasons. If you over baked it, it'll make the fruit filling dissolve. So make sure that your oven is heating correctly and bake it for the time instructed.
More Fall Dessert Recipes
Here are more of my favorite fall desserts to add to your dessert spread.
- Southern Sweet Potato Pie
- Vanilla Wafer Banana Pudding
- Sweet Potato Pound Cake
- Peanut Butter Cookies
- Chewy Fudge Brownies
- Red Velvet Cake
- Sweet Potato Cheesecake
Before You Begin
Here are my steps for getting organized before I start anything.
Step 1: Preheat oven to 400°F and wash apples before pulling the ingredients out.
Step 2: Put everything measured into individual bowls.
Step 3: We don't want any surprises, so place an oven thermometer in the middle of the center rack to ensure your oven is heating to the right temperature.
Step 4: Start following the recipe and get ready for one of the best apple cobblers you've ever enjoyed!
Following this easy apple cobbler recipe is fun and rewarding! The captivating aromas and bomb flavor will have you hooked in no time. I hope you and your family enjoy making it and eating it as much as mine did!
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📖 Recipe
Easy Homemade Apple Cobbler
Ingredients
Apple Filling:
- 4 medium Granny Smith apples peeled, cored, chopped medium
- 2 medium Honeycrisp apples peeled, cored, chopped medium
- ¾ cup Imperial Sugar light brown sugar
- ¼ cup cornstarch
- ½ teaspoon kosher salt
- 1 ½ teaspoons cinnamon
- ¼ teaspoon nutmeg
- zest 1 medium lemon
- 1 tablespoon lemon juice
- ⅓ cup water
- 1 teaspoon vanilla extract
- 4 tablespoons unsalted butter chopped small
Cobbler Topping:
- 1 cup unbleached all-purpose flour
- ⅓ cup Imperial Sugar light brown sugar
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 stick melted unsalted butter
- 1 cup evaporated milk
- 1 teaspoon vanilla extract
- Local raw honey optional
Instructions
Apple Filling:
- Preheat oven to 400°F. Add apples to a large bowl. Add brown sugar, cornstarch, salt, cinnamon, nutmeg, lemon zest, lemon juice, water, and vanilla extract. Toss until the apples are evenly covered.
Cobbler Topping:
- In a large bowl, mix the flour, brown sugar, baking powder, salt and cinnamon. Stir in the melted butter (use a little of this butter to butter your baking dish), milk, and vanilla extract until smooth.
- Pour cobbler batter into a buttered 9 x 13 baking dish, add apples, and top with butter. Bake for 45-47 minutes until golden brown. Insert a toothpick in the center; it's done if it comes out clean.
- Serve warm with a dollop of whipped cream, a scoop of homemade vanilla ice cream, and a drizzle of honey. Some caramel sauce would be incredible over the top.
Notes
- Soak and wash your apples in a baking soda solution to remove any wax or unwanted pesticides in your apples. Use 1-2 teaspoons of baking soda to 3-3 ½ cups of water.
- You can use Fiji, Gala, and Braeburn instead of Honey Crisp and Granny Smith apples. Are even only use one type of apple.
- It is important to use only fresh apples, not dried apple chips or apple pie filling. The moisture in fresh apples gives them the desired crisp texture.
- You can use pre-sliced apples with the skin instead of fresh apples, but you'll need several bags.
- Feel free to use gluten-free or whole-wheat flour instead of all-purpose flour.
- If you use salted butter, omit the salt from the recipe.
- Feel free to use dark brown or granulated sugar instead of light brown.
- You can use oat milk or any milk you have at home instead of evaporated milk.
- You can drizzle some caramel, salted caramel, or hot fudge sauce over the top.
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