Apple Cobbler

This old fashioned 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!

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

If you love cobblers as much as my family does, I hope you try these favorites next! During the spring and summer months we love our Peach Cobbler, Blueberry Cobbler, Blackberry Cobbler, and Strawberry Cobbler!

What’s the Difference Between Apple Crisp And Apple Cobbler?

Both dishes have very similar cinnamon-y apple fillings. The difference between them is the type of topping used. Cobblers tend to have a cake like topping or a biscuit toppings. Crisps have more of  a buttery, crisp topping often made with a little oatmeal and some nuts. The topping is similar to the consistency of a granola. Check out peach crisp (one of my most popular peach recipes!)

Which Apples Are Best For Baking?

• 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.

Do The Apples Need To Be Peeled?

I prefer to peel my apples. When the apples bake they can detach and create an unpleasant chewy bit in the cobbler.

Apple Cobbler Ingredients

Filling:

• Granny Smith, Honey crisp, Or Gala Apples – I prefer to use Granny Smith apples
• Lemon Juice
• Lemon Peel – use a microplaner to zest the lemon. Only use the yellow part of the peel, not the white part. The white portion of the peel is bitter.
• Vanilla Extract – Use pure vanilla extract, not artificial, for the best flavor.
• Dark Brown Sugar
• All-purpose Flour
• 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.
• Salt

Topping:

• All-purpose Flour
• White Sugar
• Dark Brown Sugar
• Baking Powder
• Salt
• Unsalted Butter
• Boiling Water

Sugar Topping:

• White Sugar
• 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.

Tips 

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.

Storing + Freezing + 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.
• Food Safety:  If you’d like more food safety info check out this article. I’ve yet to find an article that specifically lists cobblers and crisps, I use the “fruit pies” under baked goods as my reference.

How to Make Easy Apple Cobbler Recipe

1. Combine filling. In a mixing bowl, toss the apples, lemon juice, lemon peel (1 teaspoon), and vanilla together.
2. Sprinkle sugar, flour, cinnamon; ginger, nutmeg, and salt toss to combine.
3. Bake. Pour into the prepared baking dish.
4. Make the topping. In a medium bowl, add all the topping ingredients, except the boiling water.
5. Use a pastry blender to cut the butter into the dry ingredients until the mixture looks like a coarse meal.
6. Pour in the boiling water and stir just until the mixture comes together and is just mixed through.
7. Assemble. After the apples have been baked for 15 minutes, pull them from the oven. Drop large spoonfuls of the dough topping over the apples. Sprinkle the top of the dough with 3 tablespoons of sugar.
8. Bake.

***See full instructions below.

More Wonderful Cobbler Recipes!

• Chocolate Cobbler
• Pear Cobbler
• Pecan Pie Cobbler
• Bisquick Apple Cobbler 
• Cherry Cobbler with Cake Mix
• Bisquick Peach Cobbler
• Bisquick Blueberry Cobbler

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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.

Prep Time15 minutes mins

Cook Time35 minutes mins

Total Time50 minutes mins

Servings: 12 servings

Author: Kathleen

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 dark brown sugar, packed
• 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 dark 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:

• 
  Apple Pie (With Crumb Topping!)
• 
  Blackberry Cobbler With Pecan Cookie Topping
• 
  Pecan Pie Cobbler
• 
  Sour Cream Apple Pie

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Notes

1. 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.
2. Vanilla Extract – Use pure vanilla extract, not artificial, for the best flavor.
3. 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.
4. 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.
5. 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.

© Gonna Want Seconds. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media/website/blog is strictly prohibited.

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