This easy apple cobbler recipe is so easy, you can whip it up anytime the mood strikes. It has hints of cinnamon and nutmeg making a great fall dessert!
I swear to you this apple cobbler is the easiest you've ever made. And it's even easier if you don't peel the apples! I also did this when I make apple crumble and apple crisp.
It's as simple as slicing the apples, tossing them with spices. Layer them in a casserole dish, and top them with a biscuit crust. That will probably take you 15 minutes at most. Then you just have to wait for the cobbler to cook.
The great thing about this easy apple cobbler is you don't have to wait for it to cool before serving it. Warm apple cobbler paired with vanilla ice cream is absolute perfection!
My favorite thing about this recipe is it isn't overly sweet. Unlike my pear crisp, I intentionally avoided adding excess sugar to the apples. Instead, I kept all the sweetness in the topping, which still isn't too sweet.
Give my peach cobbler and cherry cobbler a try next!
Why this recipe works
- Granny Smith apples are used because they are tart and pair well with the sweet topping. However, you can use any apple variety you prefer or use a combination of different apples.
- There's no need to precook the apples before baking. They get cooked enough just from baking.
- The topping is from my poplar cherry cobbler recipe. It's crisp, sweet, and soaks up all those wonderful apple juices.
What is the difference between apple cobbler and apple crisp?
Apple cobbler consists of a layer of apples in a large baking dish. The apples are usually topped with a cake-like or biscuit-like batter that bakes up and looks "cobbled" on top.
Apple crisp is similar to apple cobbler but instead of a biscuit topping, it has a loose streusel topping that is made with oats.
What apples to use for cobbler?
Granny Smith, Honeycrisp, Pink Lady, and Golden Delicious are the varieties I tend to use for cobbler. If you want some depth in flavor, use a combination of apple varieties. Or stick with one to keep it simple.
I used all Granny Smith apples when testing the recipe.
How to make apple cobbler?
This is probably the best apple cobbler simply because of how easy it is.
The steps are minimal and you can have the cobbler in the oven in about 15 minutes.
Step 1: Make the apple filling
You can be lazy like me and not peel the apples or you can peel them if you'd like. Either way, core the apples and slice them into thin slices.
Toss the apples in sugar, cinnamon, nutmeg, lemon zest, lemon juice, and vanilla.
Brush a 2-quart baking dish with butter and layer the apples inside.
Step 2: Make the cobbler topping
Whisk flour, sugar, baking powder, salt, and cinnamon together in a medium bowl.
Use a pastry blender to cut butter into the flour until it resembles coarse crumbs.
Add just enough milk to moisten the dough. It should resemble thick cake batter.
Drop small spoonfuls of batter over the top of the apples.
Step 3: Bake the cobbler
Bake the cobbler for 30-40 minutes or until the apples are tender and the top is golden brown.
Allow the cobbler to cool for 10 minutes then serve with ice cream.
How do you store apple cobbler?
Keep apple cobbler tightly covered and store in the refrigerator for up to 3 days. The topping will soften after refrigeration so I recommend heating the cobbler before serving.
How to do reheat apple cobbler?
Reheat leftover apple cobbler in a 350°F oven for 15 minutes. This will crispen the topping and warm the filling.
You can also heat leftovers in the microwave for 30-40 seconds until warmed through but the topping will remain soft.
More apple desserts you'll love
Apple Cobbler
This apple cobbler recipe is so easy, you can whip it up anytime the mood strikes. It has hints of cinnamon and nutmeg making a great fall dessert!
Ingredients
For the filing
- 2 pounds (895 g) apples, (about 5-6 medium apples) cored and thinly sliced – no need to peel unless it’s desired, SEE NOTE 1
- ¼ cup (50 g) granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon lemon zest
- 1 tablespoon lemon juice
- ½ teaspoon vanilla extract
For the topping
- 1 cup (130 g) all-purpose flour
- ½ cup (100 g) granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 tablespoons unsalted butter, cold and cut into pieces
- ½ cup (120 ml) whole milk
Instructions
Make the filling
- Preheat the oven to 350°F. Lightly butter the bottom of a 2-quart casserole dish.
- Toss the apple slices with the sugar, cinnamon, nutmeg, lemon zest, lemon juice, and vanilla until evenly coated.
- Spread them evenly in the bottom of the prepared pan.
Make the topping
- In a medium bowl, whisk the flour, sugar, baking powder, cinnamon, and salt together.
- Using a pastry blender or fork, cut in the butter until the mixture resembles coarse crumbs.
- Gradually add enough milk to moisten the dough. It should resemble thick cake batter.
- Drop small spoonfuls of dough evenly over the top of the apples.
- Bake for 30-40 minutes, until the apples are tender and the topping is golden brown.
- Cool on a wire rack for 10 minutes before serving.
Notes
- Use any variety of apple you like. I used Granny Smith because their tart flavor pairs well with the sweet topping.
Make ahead tip
- Apple cobbler really should be prepared and baked right away.
- The baked cobbler will keep for up to 3 days stored in the refrigerator. The topping will become soft after refrigeration so I suggest warming it in the oven before serving.
- You can also freeze the baked cobbler for up to 3 months. Thaw in the refrigerator overnight and warm in the oven before serving.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 129Total Fat: 5gSaturated Fat: 3gUnsaturated Fat: 2gCholesterol: 12mgSodium: 180mgCarbohydrates: 18gFiber: 1gSugar: 2gProtein: 3g
* Percent Daily Values are based on a 2000 calorie diet. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.
Gerry says
Hello from Scotland!
This was lovely! I was looking for something as an alternative to apple crumble (crisp) and also as a reminder of our vacation in the USA. I was wary of the nutmeg and cinnamon as it can be a bit overpowering for the kids when they are not used to it but it was lovely. So nicely balanced. Thanks so much! Also, uses less butter and sugar than the crumble recipe. Next time I will experiment a bit and throw in a handful of plump sultanas or raisins.
Only change I made was using light brown sugar as it brings a nice taste. Thanks again!
Laura Simmons says
This apple cobbler is great! Since I had sweeter “eating” apples instead of the Granny Smith, I reduced the sugar to 2/3 cup total: 1/3 cup in the filling and 1/3 cup in the topping. I used 8 medium apples. I also boiled the sliced and peeled apples for 5 minutes, because I don’t like them to have too much of a crunch in baked desserts. I love the fact that this cobbler isn’t too sweet! Many recipes call for cups of sugar, and I like tartness to shine through. This can be eaten with or without vanilla ice cream. I also like the fact that it has only a small amount of butter. It doesn’t need more! Thank you for this great, easy dessert that uses up a nice amount of apples.
Lana says
Dear Jen, I made this cobbler yesterday and I want to thank you for this wonderful recipe. Quick, easy and extremely tasty. I used apples and quinces (50/50), and it was really great. The cobbler was too sweet to my taste, I would reduce the quantity of sugar upto 120(?) g. Anyway the combination of textures (crunchy topping and soft filling) is awesome. Added to my favourites list. Greetings from Ukraine!:)
Jen Sobjack says
Hi Lana! I'm thrilled to hear you enjoyed the cobbler!
Nancy says
I love the sound of the topping on this apple cobbler!