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This Apple Cobbler recipe is made with fresh apples sauteed with butter, cinnamon, brown sugar, and apple cider and then baked with the most perfect topping that is sweet, crisp, and pairs perfectly with the fresh apples. This is the best apple cobbler recipe!
Hello, my friends! I am so excited to share this easy homemade apple cobbler recipe with you! When I am craving apple pie and don’t want to go through all of the work of making an entire pie, this is the recipe I am choosing.
This classic apple cobbler recipe took some time to get just right and many rounds of recipe testing! I went through a lot of apples in an attempt to perfect this recipe. The result was perfectly sweet, spiced, and tender apple filling topped with the best topping that is a mix of a cookie, a biscuit, and a cake. This is the BEST APPLE COBBLER RECIPE!
I didn’t want to make a classic biscuit topping because it has a tendency to be too dry. I wanted a sweet, crispy, buttery topping that almost melts into the apples but firm enough to stand on its own.
Baking is all about ratios and find that sweet balance of ingredients is a dance. I tried this recipe with softened butter vs. melted butter, more sugar vs. less sugar, apple cider vs. no apple cider, and heavy cream vs. buttermilk or none at all. My recipe inspiration came from the Back in the Day Cookbook and then I tweaked it from there. And this easy apple cobbler recipe was born!
I have so many apple dessert recipes on my site, from the Best Apple Pie Recipe to my Apple Crumble Recipe with a buttery pecan topping to my Apple Crisp Recipe…and so many more.
Ingredients:
We start off by making a sweet apple filling with fresh apples. This recipe calls for fresh apples, brown sugar, butter, apple cider, spices, and fresh lemon zest and lemon juice to balance out the sweetness. I love the brightness that the fresh lemon brings to the filling.
APPLE FILLING:
- Large Apples (about 8 cups peeled and cut into 1/2 inch pieces): See below for what types of apples I suggest using in this apple cobbler with fresh apples.
- Butter: I suggest using salted butter to saute in with the apples.
- Brown Sugar: Use light, golden brown sugar and pack down the measuring cup.
- Apple Cider: Using apple cider is preferred but you can use apple juice as well.
- Fresh Lemon Zest and Juice: Start by removing the zest from the lemon before juicing it.
- Spices: Cinnamon and Nutmeg
What type of apples should I use in the Best Apple Cobbler?
Granny Smith apples are the most popular because of their tartness and ability to hold their shape during baking. However, Honeycrisp, Fuji, or Gala apples can be used for a sweeter filling. I prefer to use the sweeter apples. Avoid softer apples like Red Delicious, as they tend to become mushy when baked.
APPLE COBBLER TOPPING INGREDIENTS:
- Butter: Melt the butter to make it easy to mix in all of the ingredients.
- Sugar: Use granulated sugar for this topping recipe.
- Vanilla: I suggest using a high-quality vanilla extract or vanilla bean paste.
- Heavy Cream or Buttermilk: I recipe tested this with no heavy cream or buttermilk, just heavy cream, and just buttermilk. I suggest using either buttermilk or heavy cream. The buttermilk will add extra tang.
- Flour: Use all-purpose flour in this recipe.
- Baking Powder: This is important to give the topping the perfect rise.
- Salt: Reduce the salt to 1/4 teaspoon if using salted butter.
- Cinnamon Sugar Mixture: This is for sprinkling on top of the cobbler.
How to make Homemade Apple Cobbler:
- Preheat oven to 350 degrees. Spray a 9 x 13 baking pan or tart pan with non-stick cooking spray or butter it.
- To make the apple filling: Peel, core, and cut the apples into 1/2 inch pieces. In a large saucepan, melt butter over medium heat. Add the apples, brown sugar, apple cider, lemon zest, lemon juice, cinnamon, and nutmeg. Cook, stirring often, for about 12-14 minutes or until the apples are slightly softened. Remove from heat and stir in vanilla extract or vanilla bean paste. Pour apples into the baking dish.
- To make the topping: In a medium bowl, melt the butter. Add the sugar and vanilla and stir until smooth. Add the flour, baking powder, and salt. Stir in the heavy cream or buttermilk until smooth. It should resemble soft cookie dough.
- Place big dollops of dough over the apples. You can keep them as dollops or flatten them, depending on preference. If you want the apples to show though, leave as dollops. Sprinkle generously with cinnamon sugar.
- Bake for 33-40 minutes or until the topping is golden and the juices from the apples are bubbling.
- Serve the apple cobbler with warm with vanilla ice cream or fresh whipped cream.
How to store
Store apple cobbler covered at room temperature for up to two days, or in the refrigerator for up to four days. To reheat, place in the oven at 350°F for 10-15 minutes, or warm individual portions in the microwave.
FAQ’s about how to make Easy Apple Cobbler:
What is the difference between apple cobbler and apple crisp?
Apple cobbler has a sweet biscuit or cake-like topping that is typically dropped onto the apples, while apple crisp has a crunchy, crumbly topping made with ingredients like oats, sugar, and butter.
Can I make apple cobbler ahead of time?
Yes! You can prepare the apple filling and cobbler topping separately, store them in the refrigerator, and then assemble and bake when ready.
How do I know when apple cobbler is done baking?
Apple cobbler is done when the topping is golden brown and the apple filling is bubbling around the edges. You can also insert a toothpick into the topping; if it comes out clean, the cobbler is ready.
Why is my apple cobbler runny?
If your cobbler is runny, it may be due to not cooking the apple filling long enough to cook off some of the juices. Make sure to cook the apples for at least 10-12 minutes to soften and thicken the sauce. Also, allow the cobbler to rest for about 10-15 minutes after baking to set the filling.
Can I make apple cobbler in a cast iron skillet?
Absolutely! A cast iron skillet is a great way to bake apple cobbler, as it distributes heat evenly and helps achieve a crisp, golden crust.
What to serve with Apple Cobbler:
Apple cobbler is delicious on its own, but it’s even better with a scoop of vanilla ice cream or a dollop of fresh homemade whipped cream. For an even richer dessert, drizzle with caramel sauce or serve with warm vanilla custard.
I love cobbler recipes and have many homemade cobbler recipes on Modern Honey. Here are some of my favorites:
Peach Cobbler
Blueberry Cobbler
Cherry Cobbler
Blackberry Cobbler
Nectarine Cobbler
Popular Apple Dessert Recipes:
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Apple Cobbler
Ingredients
Apple Filling:
- 7 large Apples (peeled, cored, and cut into 1/2" pieces)
- 4 Tablespoons Butter
- 1/4 cup Brown Sugar
- 1/2 cup Apple Cider
- 1 teaspoon Cinnamon
- 1/4 teaspoon Nutmeg
- 1 teaspoon Vanilla Extract
- 1 Lemon (zested and juiced)
Cobbler Topping:
- 1/2 cup Butter (8 Tablespoons, melted)
- 3/4 cup Sugar
- 1 teaspoon Vanilla Extract
- 1 cup + 2 Tablespoons Flour
- 1 teaspoon Baking Powder
- 1/2 teaspoon Salt (only use 1/4 teaspoon if using salted butter)
- 2 Tablespoons Heavy Cream or Buttermilk
Garnish:
- Cinnamon Sugar Mixture (1 Tablespoon sugar + 1/2 teaspoon cinnamon)
Instructions
- Preheat oven to 350 degrees. Spray a 9 x 13 baking pan or tart pan with non-stick cooking spray or butter it.
- To make the apple filling: Peel, core, and cut the apples into 1/2 inch pieces. In a large saucepan, melt butter over medium heat. Add the apples, brown sugar, apple cider, lemon zest, lemon juice, cinnamon, and nutmeg. This recipe requires to pre-cook the apples before baking the apple cobbler to allow the apple filling to thicken and release the liquid from the apples. If the filling doesn't thicken enough after cooking for 12-14 minutes, you can whisk in 2 teaspoons of cornstarch. Cook, stirring often, for about 12-14 minutes or until the apples are slightly softened. Remove from heat and stir in vanilla extract or vanilla bean paste. Pour apples into the baking dish.
- To make the topping: In a medium bowl, melt the butter. Add the sugar and vanilla and stir until smooth. Add the flour, baking powder, and salt. Stir in the heavy cream or buttermilk until smooth. It should resemble soft cookie dough.
- Place big dollops of dough over the apples. You can keep them as dollops or flatten them, depending on preference. If you want the apples to show though, leave as dollops. Sprinkle generously with cinnamon sugar.
- Bake for 33-40 minutes or until the topping is golden and the juices from the apples are bubbling.
- Serve the apple cobbler warm with vanilla ice cream or fresh whipped cream.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Love this recipe! It has the perfect buttery topping. Soooo good
Thanks much!
Melissa, I made this apple cobbler tonight for a young single adult committee that my husband and I have been working with. Everyone absolutely loved the cobbler! I do have a few requests; however, vanilla was left out of the ingredients for the apple filling, but yet it’s listed in the instructions. I guessed how much, so I put in a teaspoon… seems about right. On the instructions on number six, it says “serve the apple cobbler with warm with vanilla ice cream or fresh whipped cream.” Thought you’d like to know where there was a typo. Need to take out the word “with” after the word “cobbler.” Last request is to add in some cornstarch to the filling. My guess is you meant to include that in the apple filling, but it was not listed. It was very liquidy, so I guessed that needed to be added, so added a tablespoon of cornstarch to a little bit of cold water and stirred that together first and then added it to all the liquid with the apples. Turned out perfectly. Get these little mistakes fixed and you’ve got a perfect recipe! Thank you Melissa for delivering once again!
Hi Karen! Thank you so much for making my apple cobbler recipe. I am so happy you loved it and it was a hit! I appreciate the feedback and I adjusted the notes to add the option of cornstarch. Have a great day!
Thanks much Melissa!
PERFECT recipe! Made it for my family last night and they ate it all haha
I did have to crank up the heat to reduce the apple mix down enough – I think I ended up with 1/2 cup of liquid in the pan before I poured it in the dish – which was perfect because the final outcome wasn’t runny but also not too thick. Not a fault to the written recipe, because I did see it was brought up, just mentioning that it took higher heat and longer time to reduce than I thought.
This is in the oven as I type. I made half of the recipe and it fit nicely into a pie plate. I just wanted something for our regular family dessert. It was very easy to put together. I did wonder if the apples and the juices/sauce both went into the dish because I’ve seen recipes both ways (drained and undrained). I dumped it all in. I kinda wish I had some vanilla ice cream in the freezer to serve with this, but I think it will be perfect on it’s own. I used Wolf River 1881 apples and they seem to hold up well to baking. Thanks for the recipe!
Dear Melissa,
Do I need a blender?
Oh my gosh! This is an incredible recipe! The topping was perfectly soft and the apples were so tender and delicious.