This old fashion apple cobbler is filled with tender, juicy apples and topped with a to-die-for, fluffy cake-like topping. It’s the perfect fall dessert. As an added bonus, it’s super quick and easy to put together!
Apple Cobbler
There are a lot of different types of apple cobbler recipes. This apple cobbler is made with a cake topping rather than a biscuit topping. It reminds me of the one my grandma used to make. The smell of this baking with fill your kitchen will knock your socks off. The combination of apples, cinnamon, and cake topping creates the perfect fall fragrance.
This makes a generous 9X13 inch baking dish so it’s perfect to make when you need dessert for a group. It’s always a hit! It’s great served with homemade whipped cream or a scoop of vanilla ice cream and a drizzle of caramel sauce. I love making apple pie and sour cream apple pie, but I have to confess, putting together this cobbler is much easier and the results are every bit as tasty!
Want more easy apple desserts? Mini apple pies and apple dump cake are a must!
Apple Cobbler Video Tutorial
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What is the difference between apple crisp and apple cobbler?
Basically, an apple crisp has a crispy buttery topping often made with a little oatmeal, some nuts like I use in my peach crisp (one of my most popular peach recipes!). An apple cobbler is made with a fluffy cake-like topping. Both are filled with similar cinnamony apple fillings!
Important Ingredient Notes, Tips + Tricks
- Best apple to use: Granny Smith is my favorite. I like that they bake up tender and soft but they don’t get mushy unless you overbake your apple crisp! My grandma always used them so I think I’m extra attached to them. Fujis are nice because they hold their shape well when baked and they have a great flavor. Honeycrisp holds up well in baking and their flavor is off the charts delish. Gala apples are nice because they hold up well in the baking process. Try a combination to create a more complex and layered flavor in your apple cobbler with fresh apples.
- Vanilla Extract – Use pure vanilla extract, not artificial, for the best flavor.
- Cinnamon, Ginger, Nutmeg – Remember when it comes to ground spices the flavor is best when used within 6 months after opening. Check out this article if you want to read more about spices.
- Dark Brown Sugar – The difference between light and dark brown sugar is simply the amount of molasses each contains. In this recipe, I prefer the flavor of dark brown. In a pinch, if all you have is light brown you can, however, substitute it. Make sure you pack the brown sugar firmly.
- Cutting Butter In Topping: Why should you cut butter into your flour and not just mix it all quickly? You want those chunks of unmelted butter to stick around! That’s what will give you really tender, moist cake at the end.
Step By Step How To Make
- Combine filling. In a mixing bowl, toss the apples, lemon juice, lemon peel (1 teaspoon), and vanilla together.
- Sprinkle sugar, flour, cinnamon; ginger, nutmeg, and salt toss to combine.
- Bake. Pour into prepared baking dish. Place in preheated oven and bake for 15 minutes.
- Make the topping. In a medium bowl, add all the topping ingredients, except the boiling water.
- Use a pastry blender to cut the butter into the dry ingredients until the mixture looks like a coarse meal.
- Pour in the boiling water and stir just until the mixture comes together and is just mixed through.
- Assemble. After the apples have been baked for 15 minutes, pull them from the oven and drop large spoonfuls of the dough topping over apples. Evenly sprinkle the top of the dough with 3 tablespoons of sugar.
- Bake. Place the baking dish on a cookie sheet, in case the cobbler bubbles over and drips, and return to the oven for 20-30 minutes.
How to Store and Make Ahead
- How Long Can You Keep This In The Fridge? Like apple pies, this quick apple cobbler can be stored in the fridge for up to 5-days. Make sure to store the leftovers in an airtight container or wrap it with saran wrap and aluminum foil.
- Can You Freeze This? Yes, properly store it and it can last up to 8 months.
- Make-Ahead Tips: The filling can be baked ahead and stored in the fridge. Then make the topping on the day you are serving it.
More Cobbler Recipes
- Bisquick Peach Cobbler
- Strawberry Cobbler
- Blueberry Cobbler
- Blackberry Cobbler
- Southern Peach Cobbler
Apple Cobbler
This old fashion apple cobbler is filled with tender, juicy apples and topped with a to-die-for, fluffy cake-like topping. It's the perfect fall dessert.
Servings: 12 servings
Ingredients
Filling:
- 2 1/2 pounds (6-8) Granny Smith, Honeycrisp, or Gala apples, peeled, cored, and sliced
- 1 tablespoon lemon juice
- 1 teaspoon lemon peel, grated
- 1 teaspoon vanilla extract
- 1/3 cup brown sugar
- 1 tablespoon all-purpose flour
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/8 teaspoon salt
Topping:
- 2 cups all-purpose flour
- 1/2 cup white sugar
- 1/2 cup brown sugar packed
- 2 teaspoons baking powder
- 1 teaspoon salt
- 12 tablespoons cold unsalted butter, cut into small pieces
- 1 cup boiling water
Sugar Topping:
- 3 tablespoons granulated white sugar
Instructions
- Prep. Preheat oven to 375°F. Spray a 9-by-13-baking inch baking dish.
- Combine filling. In a mixing bowl, toss the apples (2 1/2 pounds), lemon juice (1 tablespoon), lemon peel (1 teaspoon), and vanilla (1 teaspoon) together. Sprinkle sugar (1/3 cups), flour (1 tablespoon), cinnamon (1 1/2 teaspoons); ginger (1/4 teaspoon) nutmeg (1/2 teaspoon), and salt (1/8 teaspoon) toss to combine. Pour into prepared baking dish.
- Bake. Place in preheated oven and bake for 15 minutes.
- Make the topping. In a medium bowl, add all the topping ingredients, except the boiling water. Use a pastry blender to cut the butter (12 tablespoons) into the dry ingredients until the mixture looks like a coarse meal. Pour in the boiling water (1 cup) and stir just until the mixture comes together and is just mixed through.
- Assemble. After the apples have been baked for 15 minutes, pull them from the oven and drop large spoonfuls of the dough topping over apples. Evenly sprinkle the top of the dough with 3 tablespoons of sugar.
- Bake. Place the baking dish on a cookie sheet, in case the cobbler bubbles over and drips, and return to the oven for 20-30 minutes or until the topping is golden and baked through and the apples are tender.
Fans Also Made:
Notes
- Best apple to Use: Granny Smith is my favorite. I like that they bake up tender and soft but they don't get mushy unless you overbake your apple crisp! My grandma always used them so I think I'm extra attached to them. Fujis are nice because they hold their shape well when baked and they have a great flavor. Honeycrisp holds up well in baking and their flavor is off the charts delish. Gala apples are nice because they hold up well in the baking process. Try a combination to create a more complex and layered flavor in your apple cobbler with fresh apples.
- Vanilla Extract – Use pure vanilla extract, not artificial, for the best flavor.
- Cinnamon, Ginger, Nutmeg – Remember when it comes to ground spices the flavor is best when used within 6 months after opening. Check out this article if you want to read more about spices.
- Dark Brown Sugar – The difference between light and dark brown sugar is simply the amount of molasses each contains. In this recipe, I prefer the flavor of dark brown. In a pinch, if all you have is light brown you can, however, substitute it. Make sure you pack the brown sugar firmly.
- Cutting Butter In Topping: Why should you cut butter into your flour and not just mix it all quickly? You want those chunks of unmelted butter to stick around! That’s what will give you really tender, moist cake at the end.
Nutrition
Serving: 1serving | Calories: 333kcal | Carbohydrates: 56g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Monounsaturated Fat: 3g | Cholesterol: 30mg | Sodium: 227mg | Potassium: 219mg | Fiber: 3g | Sugar: 36g | Vitamin A: 402IU | Vitamin C: 5mg | Calcium: 58mg
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The best apple cobbler I tried!
Thank you, Mariam!
Is the 2 cups of flour in the topping the correct amount. This seems like a lot of flour. I have not tried this recipe but will Let me know about the flour in the topping. i do enjoy your column Mary Lou
Hi, Marylou. Yes, 2 cups of flour. Thank you for asking. Enjoy baking! 🙂