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This easy apple cobbler is a fall favorite and a delicious alternative to apple crisp! Sweet, perfectly spiced apples are topped with a fluffy cinnamon cake-like topping. It’s tender and moist with crisp golden edges and tastes amazing when served warm with vanilla ice cream!
If you love a good cobbler recipe, try this peach blueberry cobbler next!
Apple cobbler was a dessert I hadn’t had or made until a handful of years ago. We’ve always been more of a pie or crisp family. However, my grandma did have a skillet peach cobbler in her old recipe book. That cobbler had more of a biscuit topping, whereas this apple cobbler has a cake-like topping.
I love the cake batter topping because it’s all made in one bowl and poured right on top of the apples. It’s no fuss and so easy! Apple cobbler is hands down easier to make than pie. No fussing with a pie crust, no special skills or equipment required, and it bakes faster. It’s a great option if you’re a beginner baker.
The way the apple cobbler makes your house smell when it’s baking is reason enough to make it! It’s a cozy, comforting dessert that feels like a big hug. It’s fabulous for fall baking when apples are in season, and perfect for Thanksgiving dessert or Christmas.
Ingredient Notes
Apples – You’ll want to use firm, crisp apples for the apple cobbler filling. I recommend using a couple different varieties. My favorites are Honey Crisp, Cosmic Crisp, Golden Delicious, and Jonagold
Brown sugar and granulated sugar – Light or dark brown sugar can be used. Granulated sugar is used in the topping.
Lemon – Fresh lemon juice brightens up the flavor of the filling and keeps the apple from turning brown.
Flour – Flour thickens the filling and is the main ingredient in the cobbler topping. All-purpose or white whole wheat flour can be used.
Cinnamon, nutmeg, allspice – Classic spices used in apple pie filling, which also work perfect for cobbler.
Vanilla – I love using vanilla bean paste for an incredible vanilla flavor.
Butter – Butter gives the topping a wonderful rich flavor and keeps it moist. You can use melted coconut oil as a substitution, but I think butter is best.
Milk – Whole milk will give the batter the best flavor and keep the topping moist. Alternatively, you can use low-fat milk or dairy-free milk, but it may not be as tender and moist.
Tips for Making Apple Cobbler
- Pre-cook the apple filling on the stove. This will give the sliced apples a head start on softening before they go into the oven. They’ll release some of their juices and keep the filling from drying out.
- Bake the cobbler in a 9×13 baking dish or any 3-4 quart baking dish.
- Don’t overmix the batter for the topping or it won’t be light and fluffy.
- Don’t skip the cinnamon sugar on top. It gives the topping a wonderful sweet and crunchy crust!
- Apple cobbler is best served warm. Unlike pie, you don’t need to let it rest before cutting into it. You can serve it hot out of the oven!
Serving Suggestions
There’s lots of ways you can serve this apple cobbler recipe, but my absolute favorite is with vanilla ice cream. I love how it melts into the warm cobbler! Besides ice cream, whipped cream would be delicious. Try adding a touch of cinnamon to the whipped cream. Caramel sauce is another great option.
If you’re like me and can’t resist snagging a piece the next morning for breakfast, serve it with a dollop of vanilla yogurt or a drizzle of cream.
Storage
Apple cobbler is best the day it’s made. The leftovers can be stored in the refrigerator for up to 4 days. Cover the baking dish tightly with plastic wrap. Reheat the leftovers in the microwave or covered with foil in the oven at 300° F. for 15-20 minutes or until warmed through.
Apple cobbler can be frozen for up to 3 months after it’s been baked and cooled to room temperature. However, the apple filling will be a little drier and the topping is slightly wet after defrosting. Defrost in the refrigerator overnight and reheat using one of the methods listed above.
More Apple Desserts
Fall is the perfect time to try out all of my best apple desserts! You’ll find the classics along with unique twists on classic!
- Caramel Apple Crumb Pie
- No Bake Apple Pie Bites
- Apple Cake with Salted Caramel Glaze
- Cranberry Apple Pear Crisp
- Apple Cranberry Galette
Apple Cobbler Recipe
Equipment
Ingredients
Filling
- 6 apples (Honey Crisp, Cosmic Crisp, and/or Golden Delicious) peeled, cored, and cut into 1/4 inch slices
- 1/4 cup packed brown sugar
- 1 tablespoon all-purpose flour
- 1 tablespoon fresh lemon juice
- 1 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/8 teaspoon kosher salt
- 1 teaspoon vanilla bean paste
Topping
- 1 cup white whole wheat flour or all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 6 tablespoons unsalted butter melted
- 1 cup milk whole milk is best
Cinnamon Sugar
- 1 tablespoon granulated sugar
- 1/2 teaspoon ground cinnamon
Instructions
- Whisk together the cinnamon sugar and set aside.
- Preheat oven to 350° F. Grease a 9×13 baking dish (or similar size).
- Add the apples, brown sugar, flour, lemon juice, cinnamon, nutmeg, allspice and salt to a pot. Cook on medium heat stirring until the apples are coated and start to soften, 4-5 minutes.
- Remove the saucepan from the heat and stir in the vanilla. Transfer the apples to the prepared baking dish.
- In a mixing bowl whisk together the flour, baking powder, sugar, cinnamon, and salt. Pour in the melted butter and milk and whisk until combined.
- Pour the batter on top of the apples. Use a rubber spatula to spread it into an even layer so that all of the apples are covered.
- Sprinkle the cinnamon sugar on top of the batter and then place the baking dish onto the center rack of the oven. Bake for 35-40 minutes or until a toothpick inserted into the topping comes out clean.
- Remove from the oven onto a cooling rack and let it cool for 5 minutes before serving. Serve warm on it's own or with vanilla ice cream, whipped cream, or caramel sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
If you make this Apple Cobbler, please leave a comment and/or give this recipe a rating! I love hearing from you and do my best to respond to your comments. And if you’re on Instagram tag @reciperunner so I can see your beautiful creations!
I made this cobbler today and it’s a hit. I didn’t think anything about the cinnamon sugar topping, and I followed the recipe exactly, but it made a big difference! It made a crunchy top “crust” reminiscent of flan. I also tweaked it to be more keto, so I used almond and coconut flour and 2T of all-purpose flour, and Swerve throughout in place of the sugar…brown and regular granular, and it worked! Thank you for this easy recipe! Back in the day, we used “Bisquick” but no more. And homemade from scratch is so much better.
Happy to hear you liked the cobbler and were able to make adjustments to meet your needs!