Apple Cobbler

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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!

overhead view of apple cobbler and vanilla ice cream in a bowl

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.

close up of a spoon scooping out apple cobbler

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.

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.

overhead view of apple slices in a white casserole dish

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.

overhead view of apple cobbler topping in a glass bowl

overhead view of unbaked apple cobbler

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.

overhead view of fresh baked apple cobbler

close up overhead view of apple cobbler and ice cream in a bowl

Helpful Tools

More apple recipes you’ll love

  1. Apple Cranberry Pie
  2. Apple Pie with Brown Butter Crust
  3. Caramel Apple Pecan Streusel Pie
Apple Cobbler recipe image

Apple Cobbler

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!
5 from 2 votes
Print Rate
Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 8 servings
Calories: 312
Author: Jen Sobjack



  • Preheat the oven to 350°F. Lightly grease the bottom of a 9x13-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.


*Use any variety of apple you like. I used a combination of Granny Smith and Fuji Apples. If you use all Granny Smith apples or other tart variety, you may want to toss the apples in 2-3 tablespoons of brown sugar before adding them to the pan.
Topping adapted from Pinch of Yum


Calories: 312kcal | Carbohydrates: 52g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 82mg | Potassium: 240mg | Fiber: 3g | Sugar: 34g | Vitamin A: 8.6% | Vitamin C: 9.4% | Calcium: 5.8% | Iron: 6.3%

Nutritional values here on my recipes should be used as a general guide only. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.

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  • Lana

    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!:)