Apple Cobbler

Tested & Perfected Recipes

Apple cobbler is a rustic dish of apples bubbling in their juices beneath a sweet, golden biscuit crust that resembles a “cobbled” stone pathway.

A warm and cozy dessert for fall, apple cobbler is blissfully easy to make. Slice some apples, toss them with sugar, cinnamon and flour, and top them with great big dollops of biscuit batter. After 45 minutes in the oven, you’ve got a rustic dish of apples bubbling in their juices beneath a sweet, golden crust that resembles a “cobbled” stone pathway. (I love this imagery but, to be fair, some believe the word “cobbler” comes from the phrase “to cobble up,” or put together hastily.)

When baking any dessert with apples, use a mix of tart and sweet baking apples, such as Granny Smith, Honey Crisp, Gala, Jonagold, Jonathan, and Golden Delicious. Baking apples hold their shape when cooked, so your dessert won’t end up with the texture of applesauce. Click here for a guide to the different types of apples for baking and cooking.

What You’ll Need To Make Apple Cobbler

apple cobbler ingredients

Step-by-Step Instructions

Step 1: Make the Apple Filling

In a large bowl, combine the apples, granulated sugar, brown sugar, flour, and cinnamon.

apples, sugars, flour, and cinnamon in bowl

Toss until the apples are evenly coated.
tossed apple filling

Step 2: Make the Biscuit Topping

In a medium bowl, combine the flour, 6 tablespoons of the sugar, baking powder, baking soda, and salt.

biscuit topping ingredients in bowl

Whisk to combine.

whisked dry ingredients for biscuit topping

Add the pieces of cold butter.

adding cubes of butter to dry ingredients

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.

butter cut into dry ingredients

Add the buttermilk.

adding buttermilk to biscuit topping

Stir until just combined and evenly moistened. It will look lumpy; that’s good. Do not overmix.

lumpy biscuit batter

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.

assembling apple cobbler with apples in baking dish dotted with 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.

apple cobbler with biscuit topping added and ready to bake

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).

baked apple cobbler

Let the cobbler cool for 15 to 20 minutes, then serve with vanilla ice cream, if desired.

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Apple Cobbler

Apple cobbler is a rustic dish of apples bubbling in their juices beneath a sweet, golden biscuit crust that resembles a “cobbled” stone pathway.

Servings: 6 to 8
Prep Time: 30 Minutes
Cook Time: 45 Minutes
Total Time: 1 Hour 15 Minutes

Ingredients

For the Apple Filling

  • 5 large baking apples (about {2-1/2 lbs), peeled and sliced 1/4-inch thick (see note)
  • 1/3 cup granulated sugar
  • 1/3 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

  • 1-1/2 cups all-purpose flour, spooned into measuring cup and leveled-off
  • 7 tablespoons granulated sugar, divided
  • 1-3/4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 stick (1/2 cup) cold unsalted butter, cut into small chunks
  • 1 cup buttermilk

For Serving (Optional)

  • Vanilla ice cream

Instructions

  1. Preheat oven to 375°F and set an oven rack in the middle position. Grease an 8-inch square or 2-quart baking dish with butter.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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 oven for 25 minutes, then remove the foil and continue reheating for 15 to 20 minutes more, or until warmed through.

Nutrition Information

Powered by Edamam

  • Per serving (8 servings)
  • Calories: 407
  • Fat: 15 g
  • Saturated fat: 9 g
  • Carbohydrates: 67 g
  • Sugar: 41 g
  • Fiber: 4 g
  • Protein: 4 g
  • Sodium: 401 mg
  • Cholesterol: 39 mg

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.

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Comments

  • I made this cobbler for one of my Thanksgiving desserts, it was fabulous! I think it’s as good as apple pie, but actually a lot easier to make! Thank you Jenn! My family was very happy.

    • — Annette on December 3, 2021
    • Reply
  • This is probably the very best cobbler recipe ever! And I’ve made many!!!!

    • — SKIWTR on November 28, 2021
    • Reply
  • All I can say is WOW WOW WOW!!!!!!! I have made so many apple cobblers, crisps, cakes and so on but this is without a doubt the best recipe ever. This is the only one for my family from here on in. The biscuit topping was light and delicious and the filling came out so nice and moist. Thank you for this recipe. I have made so many of your other recipes and with great success.

    • — Debora on November 25, 2021
    • Reply
  • i am about to prepare this now to leave in the fridge overnight and bake in the morning!! i don’t have buttermilk so i’m going to use whole milk + some lemon juice. i hope it turns out ok but i’ll come back to share my findings. thanks for the lovely recipe!!

    • — alex on November 25, 2021
    • Reply
  • I will be making this today but I am using half the sugar. I use very little when I make apple pie. Not sure if it is safe to make ahead with half the sugar.

    • — Valerie on November 24, 2021
    • Reply
    • Hi Valerie, I’m not sure how it will be with half the sugar, but that won’t impact your ability to make it ahead. Please LMK how it turns out!

      • — Jenn on November 24, 2021
      • Reply
  • Hi Jenn, I would like to make your Apple Cobbler for dessert on Thanksgiving. Can this recipe be doubled? Thanks and have a blessed Thansgiving.

    • — Carolyn Rassias on November 22, 2021
    • Reply
    • Sure, Carolyn, I think it would be fine to double it. Enjoy and happy Thanksgiving!

      • — Jenn on November 22, 2021
      • Reply
    • Delicious. Thank you for this recipe.

      • — Susan on November 22, 2021
      • Reply
  • First recipe I’ve made postpartum! It came out just like photo and was amazing!! Thank you for this. And loving your new cookbook!
    Xx Steph Down Under

    • — Steph on November 21, 2021
    • Reply
  • Hi Jenn,
    I’m going to make this for Thanksgiving and bring it to my daughter’s house. Can I make it in the morning and bake it a few hours later at her house or is it best to follow your make ahead instructions and reheat? Thanks so much!

    • — Barbara on November 21, 2021
    • Reply
    • Hi Barbara, I’m not sure the biscuit dough would hold up so I would make it entirely ahead and reheat. It reheats beautifully and will be just as good as fresh baked. Enjoy!

      • — Jenn on November 21, 2021
      • Reply
  • Hi Jenn
    Just dropping by to say how much I appreciate your wonderful recipes. All the time you invest creating mouth watering dishes, and so easy to follow.

    Thanking you immensely
    Fanny

    • — Fanny Kern on November 20, 2021
    • Reply
    • 💕

      • — Jenn on November 21, 2021
      • Reply
      • Hi Jen. This looks delicious and easy to may. Can this be prepped, frozen and baked later on?

        • — Roshani on November 23, 2021
        • Reply
        • Hi Roshani, I think that will work well; just allow a few extra minutes in the oven.

          • — Jenn on November 24, 2021
          • Reply
  • Made this exactly as recipe says. It was delicious!!

    • — Jo on November 20, 2021
    • Reply
  • Jen, I don’t use buttermilk very often so don’t usually buy it. I can for this, but wonder what your opinion is of using a dry buttermilk product which is reconstituted. Would that work?

    • — Carin on November 19, 2021
    • Reply
    • Hi Carin, I think that’d be fine. You could also use milk and lemon juice (add 1 tablespoon of lemon juice to a liquid measuring cup, add milk to the 1-cup line, then let it sit for 10 minutes until it curdles).

      • — Jenn on November 19, 2021
      • Reply
      • I had no idea. Thanks for this great tip. Love your recipes! I’ve learned to be a good cook because of you.

        • — Carin on November 20, 2021
        • Reply
        • Hi there,

          I was going to make extra biscuit batter for a thanksgiving breakfast. Do you have any recommendation on baking temp/time?

          • — Brian on November 24, 2021
          • Reply
          • Hi Brian, Honestly I’m not sure the batter will hold up as drop biscuits – it’s quite wet, so the biscuits may end up flat. That said, if you want to give it a go, I’d cook them at 425°F for 17 to 20 min.

            • — Jenn on November 24, 2021
    • Absolutely delicious. I didnt know what to do with the apples we picked this year so I tossed this together real quick. I have never made a cobbler before (or really liked cobbler when I order it) but this was incredible.

      • — Ash on November 23, 2021
      • Reply
  • Hi Jenn

    I made your peach cobbler several times, so I had to try apple cobbler and wow! Another amazing recipe, so easy to make and so delicious 😋

    Thank you
    Kinga

    • — Kinga on November 19, 2021
    • Reply
  • Jenn, this looks great – and I’m sure there are very few people who wouldn’t want this. Looks yummy.
    We have taken off all the apples from our trees, and they are in crates – I need a reason to use some, and this is perfect! (Maybe more than once …)
    Your metric button doesn’t seem to work – the cup measures remained.
    Val (UK)

    • — Val on November 17, 2021
    • Reply
    • Hi Val, sorry about that – I just fixed it. Hope you enjoy if you make it!

      • — Jenn on November 18, 2021
      • Reply
    • Hi, can this be made with a bottom crust? I love apple cobbler and prefer a nice buttery bottom crust. Didn’t know if the biscuit recipe could be doubled. If so, should it be pre-baked?

      • — K. B. on November 18, 2021
      • Reply
      • Hi K.B. – The crust on this cobbler is quite thick already, so I worry it would take over if you doubled it. If anything, you could try multiplying the crust by 1.5 and adding half to the bottom — and I would pre-bake it so it’s not soggy. I’d love to know how it turns out if you try it.

        • — Jenn on November 19, 2021
        • Reply
        • Thank you for the response and suggestion. My grandmother always made a double crust and we loved it, so I really have to try it. I don’t know if she pre-baked, but I agree with that step. I will comment on the outcome.

          • — K. B. on November 20, 2021
          • Reply
  • This looks delicious. Can this be made ahead of time and reheated? I saw that for your peach cobbler recipe, you recommend covering with a towel and reheating. I wanted to make this for Thanksgiving. Thinking I would need to make it in the morning and reheat later while we are eating our dinner. Thanks so much. Love your recipes and your cookbook!

    • — Andrea on November 17, 2021
    • Reply
    • So glad you like the recipes! Yes, this can be made ahead and reheated. See the bottom of the recipe for Make-Ahead instructions. Hope you enjoy!

      • — Jenn on November 17, 2021
      • Reply

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