This apple cobbler recipe is so easy, you can whip it up anytime the mood strikes. It has hints of cinnamon, ginger, and nutmeg making a great fall dessert!
Easy Apple Cobbler
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!
It’s as simple as slicing the apples, layering them in a casserole dish, and topping them with a cookie crust. That will probably take you 15 minutes then the oven will do the rest.
The great thing about 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 and instead kept all the sweetness in the topping.
If you want the apples to be a little sweeter, you can toss them in a couple tablespoons of brown sugar.
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What makes a cobbler a cobbler?
Cobblers consist of a layer of fruit in a large baking dish. The fruit is usually topped with a cake-like or biscuit-like batter that bakes up and looks “cobbled” on top.
This apple cobbler recipe has a cookie-like batter that comes out crunchy. It’s a lovely texture contrast to the soft apples.
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.
The printable recipe card with full ingredient amounts and instructions can be found at the bottom of this post.
How to make apple cobbler?
Step 1: Prepare the apples
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 slices in a dash of lemon juice to prevent them from turning brown.
Brush a 9×13-inch baking dish with butter and layer the apples on top.
I don’t add sugar to the apples because the topping is super sweet. If you are using Granny Smith or other tart variety of apple, you may want to toss the apple slices in a couple tablespoons of brown sugar.
Step 2: Make the cobbler topping
The topping is inspired from Pinch of Yum’s peach cobbler. It’s more like a cookie topping than the classic biscuit topping and it’s to die for!
Combine melted butter with brown sugar, cinnamon, ginger, nutmeg, vanilla, flour, baking soda, and salt. It will be thick like cookie dough.
Scoop out chunks and break it apart over the top of the apples. Press it down gently with your fingertips.
Step 3: Bake the cobbler
Bake the cobbler for 35 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.
More apple recipes you’ll love
- 6 large apples, thinly sliced – no need to peel unless it’s desired*
- 2 tablespoons lemon juice
- 1 cup (130 g) all-purpose flour
- 3/4 cup (165 g) light brown sugar, packed
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup (113 g) unsalted butter, melted and cooled
- Preheat the oven to 350°F. Lightly grease the bottom of a 9×13-inch pan with butter.
- Toss apple slices with lemon juice then spread them evenly in the bottom of the pan.
- In a medium bowl, whisk the flour, brown sugar, cinnamon, baking powder, ginger, nutmeg, and salt together. Add the vanilla and melted butter. Stir with a silicone spatula until well combined.
- Pinch pieces of the dough off and crumble it evenly over the apples. Use your fingertips to gently press the dough down so it spreads slightly.
- Bake for 30-35 minutes, until the apples are tender and the topping is golden brown.
- Cool on a wire rack for 10 minutes before serving.
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.