Apple Cobbler

This easy apple cobbler recipe is sure to infuse any day with cozy comfort! A rich and buttery brown sugar apple filling is baked with a crumbly, warm-spiced, biscuit-y topping that I just can’t get enough of. I love to top this warm apple dessert with scoops of ice cream– it’s heaven!

Short, sweet, and to the point, this apple cobbler ticks all the boxes for my ideal dessert. A basic apple pie filling and a simple biscuit crust create the ultimate cobbler. The biscuits are delicately crunchy on the outside and pillowy soft on the inside, and the apples are equal parts gooey and crisp– just how I like them!

What’s in This Apple Cobbler Recipe?

Apples: This delicious cobbler can be made with just about any variety of apple, although I recommend firm, tart varieties for the best texture. You can also make it with peaches, pears, or fresh berries.
Butter: Unsalted butter adds rich flavor and moisture to the filling and the biscuit topping.
Lemon: Lemon juice helps cut the sweetness of the apples and keeps them from browning.
Sugar: I used a combination of brown and granulated sugar to bring out the natural sweetness of the apples.
Flour: All-purpose flour helps thicken the filling and gives the biscuits their structure.
Cinnamon: Adds a touch of warmth to the biscuits.
Baking Powder: Helps the biscuits rise in the oven.
Milk: Whole milk adds moisture and richness to the biscuits.
Vanilla: Pure vanilla extract enhances the sweetness of the biscuits.

Apple cobbler with ice cream and fresh apples served in a baking dish.

Tips for Success

I prefer to peel, core, and chop our apples into bite-sized pieces. You can also slice or dice your apples if you prefer.
Cobblers can turn out mushy if the fruit is overripe or if too much topping is added. Use firm, ripe (but not overripe!) apples, and don’t overcrowd the topping. Instead, place it in equally-spaced dollops around the top so it has room to spread and bake through.

How to Store and Reheat

Store leftover apple cobbler in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven for 5-10 minutes or in the microwave in 30-second increments until warmed through.

Freeze apple cobbler tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months. Let thaw overnight in the refrigerator before reheating.

a plate of apple cobbler with a crumbly topping and ice cream.

Serving Suggestions

Serve this warm, gooey apple cobbler topped with whipped cream, a scoop of vanilla ice cream, and a drizzle of caramel sauce. It’s also delicious with white chocolate mousse. Sip on some delicious apple cider punch and get to baking!

Apple cobbler in a baking dish with ice cream and cinnamon sticks.

Apple Cobbler Recipe

Make a sweet, buttery apple filling, top it with a cinnamon crumble topping, then bake it in the oven to make this classic apple cobbler!

Step-by-step photos can be seen below the recipe card.

Course Dessert

Cuisine American

Prep Time 30

Cook Time 40

Total Time 1 10

Servings

Calories 379kcal

Author Laurel Perry

Equipment

Kitchen Scale (optional)
9×13 Baking Pan

Ingredients

For the Filling

2½ pounds apples 1135 grams; peeled, cored, and chopped (about 8 whole apples)
4 tablespoons unsalted butter 57 grams, melted (½ stick)
2 tablespoons lemon juice 28 grams (from 1 lemon)
1 cup brown sugar 213 grams
½ cup granulated sugar 100 grams
⅓ cup all-purpose flour 40 grams

For the Topping

2 cups all-purpose flour 240 grams
⅓ cup brown sugar 71 grams
2 teaspoons ground cinnamon 6 grams
2 teaspoons baking powder 8 grams
½ teaspoon kosher salt
8 tablespoons unsalted butter 113 grams, cut into small cubes (1 stick)
¾ cup whole milk 170 grams
1 teaspoon pure vanilla extract 4 grams
1-2 tablespoons turbinado sugar 11-22 grams

Instructions

Preheat oven to 350°F. Grease a 9×13-inch baking pan.
In a large bowl, combine the apples, melted butter, lemon juice, brown sugar, and granulated sugar. Toss well until the apples are evenly coated. Stir in the flour. Transfer to your prepared baking dish.

2½ pounds apples, 4 tablespoons unsalted butter, 2 tablespoons lemon juice, 1 cup brown sugar, ½ cup granulated sugar, ⅓ cup all-purpose flour
In another large bowl, whisk the flour, brown sugar, cinnamon, baking powder, and salt together.

2 cups all-purpose flour, ⅓ cup brown sugar, 2 teaspoons ground cinnamon, 2 teaspoons baking powder, ½ teaspoon kosher salt
Add in the butter and use a pastry cutter or fork to cut the butter into the flour until it is crumbly and the largest pieces of butter are pea sized or smaller.

8 tablespoons unsalted butter
In a liquid measuring cup, whisk together the milk and vanilla extract. Pour the liquid into the dry and stir gently until just combined.

¾ cup whole milk, 1 teaspoon pure vanilla extract
Drop spoonfuls of the topping over the apples. Sprinkle with turbinado sugar.

1-2 tablespoons turbinado sugar
Bake for 40-50 minutes until the apple filling is bubbling and the topping is golden. Cool for 10 minutes before serving.

Video

Notes

Use a variety of apples for the best flavor!
You can use either light or dark brown sugar in this recipe.

Storage: Store apple cobbler in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Nutrition

How to Make Apple Cobbler Step by Step

Make the Filling: Preheat your oven to 350°F. Grease a 9×13-inch baking pan. In a large bowl, combine 2½ pounds of peeled, cored, and chopped apples; 4 tablespoons of unsalted butter; 2 tablespoons of lemon juice; 1 cup of brown sugar; and ½ cup of granulated sugar. Toss well until the apples are evenly coated. Stir in ⅓ cup of all-purpose flour. Transfer to your prepared baking dish.

Whisk the Flour: In another large bowl, whisk 2 cups of all-purpose flour, ⅓ cup of brown sugar, 2 teaspoons of ground cinnamon, 2 teaspoons of baking powder, and ½ teaspoon of kosher salt together.

flour mixture in a glass mixing bowl, with a whisk.

Cut in the Butter: Add in 8 tablespoons of cold unsalted butter and use a pastry cutter or fork to cut the butter into the flour until it is crumbly and the largest pieces of butter are pea-sized or smaller.

crumbly flour mixture in a glass mixing bowl.

Make the Biscuits: In a liquid measuring cup, whisk together ¾ cup of whole milk and 1 teaspoon of pure vanilla extract. Pour the liquid into the dry and stir gently until just combined. Drop spoonfuls of the topping over the apples. Sprinkle with 1-2 tablespoons of turbinado sugar.