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Apple Cobbler

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This easy apple cobbler recipe has tender cinnamon-spiced apples baked under a golden, buttery biscuit topping. It’s the perfect fall-time dessert and pairs well with creamy vanilla ice cream for a weeknight treat the whole family will love!

  • Author: Kylie
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Units Scale

Apple Filling

  • 6 medium-sized apples, sliced 1/4" thick (about 8 cups)
  • 1 tablespoon lemon juice
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon cinnamon
  • 2 teaspoons vanilla extract

Cobbler Topping

  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon table salt (or 1 teaspoon Kosher salt)
  • 8 tablespoons cold, salted butter, cubed
  • 1 cup half and half
  • 2 teaspoons vanilla extract

Instructions

  1. HEAT OVEN + GREASE PAN. Preheat oven to 375 degrees. Lightly grease a 9×13 baking dish with butter or cooking spray.
  2. MAKE APPLE FILLING. In a large bowl, combine apple slices, lemon juice, granulated sugar, brown sugar, cornstarch, cinnamon, and vanilla extract. Pour into the prepared baking dish.
  3. MIX DRY INGREDIENTS. Whisk together flour, granulated sugar, baking powder, and salt.
  4. CUT IN BUTTER. Add cubed butter and use a pastry cutter or your fingers to press the butter into the dry ingredients until it looks like coarse crumbs with pea-sized pieces. Don’t overwork.
  5. ADD WET INGREDIENTS. Stir in half and half and vanilla just until everything is well combined.
  6. SCOOP TOPPING. Use a spoon to drop dollops of batter all over the apples.
  7. BAKE + REST. Bake for 45-50 minutes or until the top is deep golden brown. Cover loosely with foil and bake for another 5-10 minutes or until the biscuits are cooked through in the middle and the apple filling is bubbly around the edges. Let rest for about 5 minutes. Serve and enjoy!
  8. SHARE THE LOVE. If you loved this recipe, please leave a 5-star rating and review below!

Equipment

Notes

  • Pick apples that hold their shape. Firm apples like Honeycrisp, Granny Smith, Pink Lady, or Braeburn stay tender without turning to applesauce. We usually have Honeycrisp on hand, so that’s what I use most often.

  • Keep the slices even. Aim for that 1/4″ thickness across the board. Thinner slices go mushy, and thicker ones stay crunchy, so consistent slices mean everything is done at the same time.

  • Cold butter is non-negotiable. If your kitchen is warm or you’re moving slowly, pop the cubed butter back in the fridge until you need it. Cold butter gives you a light, tender topping, while warm butter gives you a dense one.

  • Stop stirring sooner than you think. Once the half and half goes in, mix just until you don’t see dry flour. Overmixing is the fastest way to a tough topping.

  • Leave a few gaps between dollops. Little windows of apple let the steam escape, which helps the biscuits cook through in the middle instead of staying doughy underneath.

  • Don’t skip the foil. The top gets beautifully golden before the centers are fully baked through. A loose foil tent for those last few minutes lets the middle catch up without the top getting too dark.

  • Give it those 5 minutes. The filling thickens as it sits, so a short rest is the difference between a syrupy sauce and a runny one.

Nutrition

  • Serving Size: 1/8 of the cobbler
  • Calories: 413
  • Sugar: 40.8 g
  • Sodium: 181.7 mg
  • Fat: 12.5 g
  • Carbohydrates: 72.6 g
  • Fiber: 4.3 g
  • Protein: 4.5 g
  • Cholesterol: 32 mg

Find it online: https://midwestfoodieblog.com/apple-cobbler-recipe/