Apple Cobbler Recipe

Spoon scooping a serving of apple cobbler from a baking dish.

Cozy and comforting apple cobbler is the perfect fall dessert! The cobbler topping is so easy (no pastry cutter needed), and it's just as flavorful as the spiced apple filling. Only 15 minutes to prep!

Recipe includes a how-to video!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 35

Total Time 50

Servings servings

Calories 481kcal

Author Sam Merritt

Equipment

Apple peeler
13x9” ceramic dish
Mixing bowls

Ingredients

Apples

2 Tablespoons salted butter
7 cups (700 g) thinly sliced apples (see note)
⅓ cup (67 g) light brown sugar firmly packed
1 ½ Tablespoons all-purpose flour
1 Tablespoon lemon juice
1 ½ teaspoons ground cinnamon
½ teaspoon salt
½ cup (120 ml) water
¾ teaspoon vanilla extract

Topping

2 cups (250 g) all-purpose flour
⅓ cup (67 g) light brown sugar firmly packed
1 ½ teaspoons baking powder
½ teaspoon salt
8 Tablespoons (113 g) unsalted butter melted
1 cup (240 ml) heavy cream
1 Tablespoon granulated sugar
¼ teaspoon ground cinnamon

Instructions

Apples

Preheat oven to 350F (175C) and lightly grease a 13X9” glass or ceramic dish with butter. Set aside.
In a large skillet over medium heat, heat butter until melted
2 Tablespoons salted butter
Add the apples, brown sugar, flour, lemon juice, cinnamon, and salt and stir until combined.
7 cups thinly sliced apples, ⅓ cup light brown sugar, 1 ½ Tablespoons all-purpose flour, 1 Tablespoon lemon juice, 1 ½ teaspoons ground cinnamon, ½ teaspoon salt
Add the water and continue to stir frequently for 5 minutes, until sugar is mostly dissolved and apples are coated.
½ cup water
Remove from heat and stir in vanilla extract.
¾ teaspoon vanilla extract
Pour apple mixture into prepared pan and spread into an even layer. Set aside while you prepare the cobbler topping.

Cobbler Topping

In a large bowl, whisk together flour, brown sugar, baking powder, and salt.
2 cups all-purpose flour, ⅓ cup light brown sugar, 1 ½ teaspoons baking powder, ½ teaspoon salt
Add butter and heavy cream and stir until combined, take care to not overmix the dough or it could make it tough and rubbery!
8 Tablespoons unsalted butter, 1 cup heavy cream
Using a pair of spoons, dollop the topping evenly over the apples, spreading a little if necessary so that there aren’t any large mounds. The apples will be mostly covered by the topping but there will likely still be some gaps, that’s fine.
Whisk together sugar and cinnamon and scatter evenly over the topping.
1 Tablespoon granulated sugar, ¼ teaspoon ground cinnamon
Transfer to center rack of 350F (175C) preheated oven and bake for 28-30 minutes, until liquid is bubbling and topping is cooked through (sometimes I’ll use a toothpick to pry into the center of a cobbler portion and make sure it’s baked through and there’s no wet batter). Cobbler is best served fresh and warm, allow to cool slightly (about 10 minutes) before serving! It’s excellent topped with vanilla ice cream!

Video

Notes

Apples

Use a firm, sweet/tart apple, I like Gala or Fuji, Honeycrisp, or Golden Delicious (Red Delicious is a bit too soft). Slice the apples to be approximately ¼” thin (I like to use this Johnny peeler to make quick work of it). I usually find I need approximately 2 ½ pounds of apples before peeling/slicing.

Storing

Cover tightly and store in the refrigerator for up to 3 days. Reheat before serving.

Nutrition