My easy apple cobbler features all the best flavors of fall in one warm and comforting dessert! The filling is made from scratch, and the cake-like topping has a sugary crunch.
Apple Cobbler
Whenever I have last-minute guests, this apple cobbler recipe is the first dessert I reach for. It comes together quickly and can be enjoyed with a scoop of ice cream and a cup of coffee or tea.
In fact, sometimes I’ll have it for breakfast too!
After apple picking in the fall, I’m desperate for ways to use up all of the fruit. Apple pie cookies and quick bread with a crumble topping are easy recipes to help winnow down the harvest!
Why you will love this recipe
- Has a pillowy soft topping with a sugary crunch
- Made with simple, pantry ingredients
- Easy to substitute and customize
- Great way to use up extra apples
How to make perfect apple cobbler
Preheat the oven. Set it to 325 degrees and grease a 9×13 baking pan.
Add sliced apples to the pan. Sprinkle flour, sugar, and spices over the top and toss until well combined. Then, place butter pieces evenly over the fruit filling.
- Mix the dough. Combine all of the dry ingredients in a bowl, then add the buttermilk. Stir gently just until combined — the dough will be soft but stiff, with no more streaks of flour.
- Assemble. Drop dough by the spoonful over the apple cobbler filling. It’s best to leave some space between each spoonful as it will spread.
Sprinkle extra sugar evenly over the top for some sparkle and crunch — regular is fine, but demerara makes it extra special. - Bake. The filling should be tender and bubble, while the topping should be golden brown. Keep a close eye towards the end and cover the dessert with foil if it starts to brown too much.
Pro Tips and Variations
- Dry ingredients need to be mixed first. This ensures that everything, especially the baking powder, is evenly distributed throughout the dough. Sifting ingredients together makes this extra easy and helps prevent lumps.
- Other fruits can be added. If I have some extra cranberries in the winter, I’ll toss some of those in the filling as well. Blackberries are great in the summer, and if I’m short on apples, I’ll toss in some pears.
- Ice cream is the best topping! Much like apple pie à la mode, nothing goes better with warm cobbler than a scoop of your favorite vanilla ice cream. Whipped cream is tasty too!
Key Ingredients and Substitutions for Apple Cobbler Recipe
Apples: I use a mixture of green and red apples so there’s some variation in texture and flavor. Tart Granny Smith is the classic choice for green. For red, Fuji, Honeycrisp, Braeburn, and Gala are great options.
Flour: This helps thicken the apple filling and, of course, is needed for the dough. It’s best to use the spoon and level method so the dessert isn’t too dense or dry.
Cinnamon & Nutmeg: Cinnamon also goes in both the filling and dough, but nutmeg is just for the apples. Ground cloves or allspice is a good substitute for the nutmeg.
Buttermilk: Not everyone wants to buy a whole carton of buttermilk just for this apple cobbler recipe — I get it! Simply add ½ tablespoon of vinegar or fresh lemon juice to a measuring cup, then fill to the ½ cup line with regular milk. The mixture will curdle and thicken after a few minutes and can be used in place of buttermilk!
Frequently Asked Questions about Apple Cobbler Recipe
How is apple cobbler different than apple crisp?
Cobblers have a thick, cake-like topping, often dropped over the fruit by the spoonful.
Instead, crisps and crumbles feature a crumbly mixture of oats, flour, butter, and sugar on top. This topping can also include spices and nuts, depending on the recipe.
What’s the best way to peel and slice apples for cobbler?
A corer, peeler, or slicer tool is the most efficient way to peel and slice apples for any dessert. With a simple crank, it accomplishes all three steps at once!
That said, sometimes the apple slices are thinner than I would like. A vegetable peeler makes quick work of the skins, then I slice the fruit to the right thickness with a large knife.
Can I make this apple cobbler recipe ahead of time?
Yes, but apple cobbler is best served fresh. If needed, I’ll prepare the apple filling a few days in advance and store it in the refrigerator. When I’m ready to bake, all I need to do is whip up the dough and get it in the oven!
Once baked, apple cobbler will keep in the refrigerator for 2 to 3 days. It’s safe for a bit longer, but the texture starts to diminish. Reheat in the oven at 325 degrees F before serving.
Apple Cobbler
Ingredients
- 6 whole apples (3 red and 3 green for best results), peeled, cored and sliced
- 1/2 cup sugar
- 2 tbsp all purpose flour spoon and level
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2 tbsp butter diced
Dough
- 1/2 cup butter softened
- 1 1/4 cup all purpose flour spoon and level
- 2/3 cup sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 2 tbsp sugar to sprinkle on top of the cobbler
Instructions
- Preheat the oven to 325F. Then, prepare a 9×13’’ baking tray.
- Mix sliced apples in the baking tray, except for butter, with the remaining filling ingredients. Then add chopped butter on top. Set it aside.
- Incorporate all the ingredients for the dough except the milk into a large bowl and mix until well combined. Then, add buttermilk and combine. The result will be a soft and stiff batter.
- Drop pieces of batter on top of the apples. Leave some spaces between as the dough will spread. Next, sprinkle 2 tbsp of sugar on top. This adds a sweet crunch to the cobbler's crust and enhances its overall appeal.
- Bake the apple cobbler at 325F for 45-50 minutes or until the top is brownish. Keep an eye on it towards the end to prevent over-browning. The goal is a golden-brown top with a fully cooked and tender filling.
- Serve with ice cream on top.
Notes
- Choose a mix of red and green apples for the filling; a combination of both provides a balance of sweetness and tartness.
- Serve the apple cobbler warm, and consider topping it with a scoop of vanilla ice cream. The combination of warm cobbler and cold ice cream creates a delightful contrast in temperature and texture.
- Refrigerate the cobbler within two hours of baking. This helps maintain food safety by preventing the growth of bacteria that can occur at room temperature.
- Leftover cobbler is best enjoyed within 2-3 days for optimal flavor and texture. While it may still be safe to eat after this period, the quality may start to decline.
- When ready to enjoy the leftover cobbler, reheat it in the oven at a low temperature (around 325°F) to preserve its texture. You can cover it with foil to prevent excessive browning.
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