A warm, comforting apple cobbler is the perfect dessert for any season, bringing a slice of home-cooked nostalgia to the table. This recipe features tender, cinnamon-spiced apples beneath a buttery, golden-brown biscuit topping.

It’s simple to make and can easily become a family favorite, especially when served with a scoop of vanilla ice cream. Whether you’re new to baking or a seasoned pro, this apple cobbler is sure to impress with its delightful flavors and textures.

Ingredients Needed for This Recipe

For the Apple Filling:

5 cups peeled and sliced apples (about 5-6 medium apples, such as Granny Smith or Honeycrisp)
3/4 cup granulated sugar

1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons all-purpose flour

1 teaspoon vanilla extract
1 tablespoon lemon juice
1/4 cup water

For the Biscuit Topping:

1 cup all-purpose flour
1/4 cup granulated sugar, plus more for sprinkling

1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup unsalted butter, cold and cut into small pieces

1/2 cup milk
Optional: Additional cinnamon for sprinkling

Instructions for Making Apple Cobbler

Preheat the Oven and Prepare the Apples: Preheat your oven to 375°F (190°C). In a large bowl, combine sliced apples, 3/4 cup sugar, cinnamon, nutmeg, 2 tablespoons flour, vanilla extract, lemon juice, and water. Toss until the apples are evenly coated. Transfer the apple mixture into a greased 9×9 inch baking dish.

Make the Biscuit Topping: In a medium bowl, whisk together 1 cup flour, 1/4 cup sugar, baking powder, and salt. Add the cold butter pieces, and use a pastry cutter or your fingers to blend the butter into the flour mixture until it resembles coarse crumbs. Stir in the milk just until the dough comes together.
Assemble and Bake: Drop spoonfuls of the biscuit dough evenly over the apple filling. Sprinkle the top with a little more granulated sugar and cinnamon, if desired. Bake in the preheated oven for 35-45 minutes, or until the biscuit topping is golden brown and the apples are bubbly.
Serve: Let the cobbler cool for at least 10 minutes before serving. Serve warm, ideally with a scoop of vanilla ice cream or a dollop of whipped cream.

Tips for Perfecting the Recipe

Choose the Right Apples: The choice of apple can significantly affect the flavor and texture of your cobbler. For a balance of sweetness and tartness, Granny Smith apples are a popular choice. However, mixing apple varieties can add depth to the flavor. Consider using a combination of Granny Smith, Honeycrisp, and Golden Delicious for a complex taste profile.

Thickness of Apple Slices: The thickness of your apple slices will determine their texture after baking. Thicker slices (about 1/2 inch) will retain some bite, while thinner slices will become softer and more compote-like. Consider how you prefer the texture of your apples when slicing.

Butter in the Biscuit Topping: The key to a flaky and tender biscuit topping lies in the butter. Ensure your butter is cold before incorporating it into the flour mixture. This helps create small pockets of steam as the cobbler bakes, leading to a light and fluffy topping.

Baking Time and Temperature: Oven temperatures can vary, so it’s important to keep an eye on your cobbler as it bakes. The topping should be golden brown, and the apple filling should be bubbling when it’s done. If the topping browns too quickly, cover the cobbler with aluminum foil to prevent burning.

Enhancing the Flavor: To enhance the flavor of your apple cobbler, consider adding a pinch of ground cloves or allspice to the apple mixture. A tablespoon of bourbon or brandy mixed into the apple filling can also add a warm, complex flavor note.

Serving Suggestions

Classic Accompaniments: A scoop of vanilla ice cream or a dollop of whipped cream on top of warm apple cobbler is a classic pairing. The contrast between the warm, spiced apples and the cold, creamy topping is irresistible.

Caramel Drizzle: For an extra touch of decadence, drizzle caramel sauce over your apple cobbler before serving. This adds a rich, buttery flavor that complements the apples beautifully.

Cheddar Cheese: For a traditional twist, serve your apple cobbler with a slice of sharp cheddar cheese. This might sound unusual, but the combination of sweet and savory enhances the overall flavor profile.

Breakfast Twist: Leftover apple cobbler can make a delightful breakfast. Serve it warm or cold, topped with a dollop of Greek yogurt for a tangy contrast.

Storage Tips

Refrigerating: Apple cobbler can be stored in the refrigerator for up to 4 days. Cover it with plastic wrap or aluminum foil to keep it from absorbing odors. To reheat, place it in a 350°F (175°C) oven for about 20 minutes, or until warmed through.

Freezing: If you want to extend the life of your apple cobbler, it can be frozen for up to 3 months. Wrap it securely in plastic wrap and then aluminum foil to protect against freezer burn. Thaw overnight in the refrigerator before reheating.

Reheating: When reheating apple cobbler, whether from the refrigerator or after thawing, adding a little butter on top can help revitalize the topping, giving it a fresh-baked flavor and texture.

Frequently Asked Questions

Can I make apple cobbler in advance? Yes, you can prepare the apple filling and biscuit topping a day in advance. Store them separately in the refrigerator, and assemble and bake the cobbler when you’re ready to serve it.

Can I use canned apples? While fresh apples are recommended for their flavor and texture, canned apples can be used in a pinch. Drain them well and reduce the added sugar, as canned apples are often pre-sweetened.

Why is my biscuit topping not browning? If your biscuit topping isn’t browning, it may be due to insufficient butter in the dough or not sprinkling sugar on top before baking. The sugar helps caramelize the topping, contributing to a golden-brown crust.

Can I make this recipe gluten-free? Yes, to make a gluten-free apple cobbler, substitute the all-purpose flour in both the filling and topping with a gluten-free flour blend. Ensure the blend includes xanthan gum or add it according to the blend’s instructions to mimic the texture of gluten.

Why did my apple cobbler come out runny? A runny cobbler can result from not enough thickening agent (flour) in the apple mixture or from slicing the apples too thinly, which releases more juice. Letting the cobbler sit for a while after baking can also help the filling thicken upon cooling.

Apple Cobbler

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Ingredients

For the Apple Filling:

5 cups peeled and sliced apples about 5-6 medium apples, such as Granny Smith or Honeycrisp
3/4 cup granulated sugar

1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons all-purpose flour

1 teaspoon vanilla extract
1 tablespoon lemon juice
1/4 cup water

For the Biscuit Topping:

1 cup all-purpose flour
1/4 cup granulated sugar plus more for sprinkling
1 1/2 teaspoons baking powder

1/4 teaspoon salt
1/4 cup unsalted butter cold and cut into small pieces
1/2 cup milk

Optional: Additional cinnamon for sprinkling

Instructions

Preheat the Oven and Prepare the Apples: Preheat your oven to 375°F (190°C). In a large bowl, combine sliced apples, 3/4 cup sugar, cinnamon, nutmeg, 2 tablespoons flour, vanilla extract, lemon juice, and water. Toss until the apples are evenly coated. Transfer the apple mixture into a greased 9×9 inch baking dish.
Make the Biscuit Topping: In a medium bowl, whisk together 1 cup flour, 1/4 cup sugar, baking powder, and salt. Add the cold butter pieces, and use a pastry cutter or your fingers to blend the butter into the flour mixture until it resembles coarse crumbs. Stir in the milk just until the dough comes together.

Assemble and Bake: Drop spoonfuls of the biscuit dough evenly over the apple filling. Sprinkle the top with a little more granulated sugar and cinnamon, if desired. Bake in the preheated oven for 35-45 minutes, or until the biscuit topping is golden brown and the apples are bubbly.
Serve: Let the cobbler cool for at least 10 minutes before serving. Serve warm, ideally with a scoop of vanilla ice cream or a dollop of whipped cream.