Apple Cobbler Recipe

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Warm cinnamon and nutmeg enhance the ultra-comforting flavor of this classic dessert for a completely homemade Apple Cobbler that everyone will devour!

Why You’ll Love This Recipe

It’s not fall if I don’t make this apple cobbler at least once! Here’s why I think you’ll love it just as much as I do:

• Sweet and comforting. Fresh apples are cooked to soft, airy perfection and dusted with cozy fall spices like cinnamon and nutmeg. Every bite of this cobbler is a comfort!
• Super easy. Three simple components are layered together and baked with no decorating or cooling time required.
• Crowd-pleaser. Even people without a big sweet tooth will instantly fall in love with this apple cobbler! Once you factor in the light and fluffy cake topping complete with a veil of cinnamon sugar, you can rest assured that everyone’s plate will come back spotless.

What You’ll Need

Here’s a quick look at what you’ll need to make this apple cobbler recipe. Be sure to scroll down to the recipe card for a printable list.

For the Apple Filling

• Thinly sliced apples – I use Granny Smith and Honeycrisp apples for a mix of sweet and tart flavor.
• Brown sugar – Make sure to pack it into the measuring cup.
• All-purpose flour – To thicken the filling. Unlike the brown sugar, this should not be packed.
• Spices – I like to keep it nice and simple with ground cinnamon and nutmeg.
• Salt – Feel free to use sea salt, table salt, etc.
• Butter – Melted and slightly cooled.
• Lemon juice – Freshly squeezed lemon juice offers the best flavor!

For the Batter

• All-purpose flour – Fluff this up and spoon it into the measuring cup to prevent packing. Better yet, use a food scale.
• Sugar – Grab the granulated sugar instead of the brown sugar for this part.
• Baking powder – This ensures that the topping comes out nice and fluffy.
• Salt – Again, use whichever salt you prefer when baking.
• Milk – Whatever you have on hand is great, I generally use 1 or 2%.
• Egg – You won’t need the white – just the yolk.
• Vanilla extract – Pure vanilla extract is the way to go.
• Unsalted butter – Melt the butter for this part, too.

For the Topping (Optional)

• Sugar – Brown sugar and granulated sugar both work here.
• Cinnamon – Use more or less of this depending on how strong you want the flavor to be!

What Kind of Apples Should I Use?

Granny Smith, Honeycrisp, Pink Lady, and Gala apples are all very popular in baked goods. Any of them would work well in this cobbler, but I like to use a combination of the first two.

Granny Smith apples are great because their firmness keeps them from getting slimy while their tartness prevents the filling from tasting overly sweet. The same goes for Honeycrisp apples with regard to the firmness, but they fall more on the sweet side. Using both kinds together really is the best of both worlds!

How to Make Apple Cobbler

There’s nothing complicated about making apple cobbler from scratch. After 15 minutes of light prep work, the oven takes care of the rest!

• Heat the oven. Preheat the oven to 375°F.
• Make the filling. Add all of the ingredients for the filling to a saucepan and stir to combine. Cook the mixture over medium heat, stirring frequently, for 3-5 minutes to melt the sugar and release some apple juices.
• Add the apples to the pan. Remove the apples from the heat and pour the filling into a 9×13-inch pan. Spread it out evenly, then set the pan aside.
• Make the batter. Combine the flour, sugar, baking powder, and salt in a large mixing bowl. Add the milk, egg yolk, vanilla extract, and butter, mixing until well combined.

• Pour the batter over the filling. Pour the batter evenly over the apples.
• Add the topping. Combine the cinnamon and sugar for the topping, then sprinkle the mixture over the batter.
• Bake. Bake the apple cobbler for 30-35 minutes, or until it’s lightly golden on top.
• Enjoy! Remove the cobbler from the oven and let it cool for 5-10 minutes, then serve it warm.

Tips for Success

• Peel the apples. Peeling the apples is a quick extra step that makes your cobbler filling even more irresistible. The skin tends to separate from the rest of the apple in the oven and detract from the texture of the treat.
• Don’t omit the topping. You could technically leave off the cinnamon-sugar topping, but I just don’t know why you would. Cinnamon and apples are such a divine duo, and this simple finishing touch really ties everything together.
• Pre-cook the filling. If you’d like, you can leave your stove alone and add the raw apple filling to the pan, but I highly recommend pre-cooking it if you have a few extra minutes. It brings out more of the apple juices and gives you a better filling.
• Adjust the baking powder. I use a full teaspoon of baking powder in the cobbler, so it rises almost completely above the apples. If you’d prefer the apples to be nestled among the cobbler more, you could reduce it to 3/4 teaspoon.
• Serve immediately. Definitely let your cobbler cool enough so that it doesn’t burn your mouth – but after that, go ahead and dig in. It’s best when it’s fresh.

How to Store and Reheat Extras

• To store. Leftover apple cobbler can be kept at room temperature for up to 1 day. Either cover the baking dish tightly in plastic wrap, or store the cobbler in an airtight container. After 24 hours, transfer it to the fridge for up to 4 extra days.
• To reheat. Microwave individual servings in a heat-proof dish for 20-30 seconds. Easy as that!

Can I Freeze Apple Cobbler?

Even though this cobbler is best when it’s fresh, it still tastes amazing when it’s frozen and reheated. If you’d like to store it in the freezer, transfer the cooled cobbler to a freezer-safe container and freeze it for 2-3 months. Thaw it out in the fridge overnight before you reheat it.

More Cobblers and Crisps

• Peach Cobbler
• Strawberry Rhubarb Crisp
• Easy Blueberry Crisp
• Triple Berry Crisp

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