This apple cobbler is made with tender cinnamon-spiced apples and a topping that tastes like a cross between a biscuit and a snickerdoodle cookie.
It’s apple season and the perfect time to make this cozy dessert. Warm fruit, cinnamon topping, and a scoop of vanilla ice cream. Does it get any better?!
Jump to:Why you’ll love this recipe
Quick: The filling and topping both come together in minutes.
Easy: No fancy techniques or equipment needed.
Flavorful: Warm spices paired with vanilla and lots of fresh apples.
Best topping: The topping is a cross between a buttery biscuit and a snickerdoodle!
Baking with apples
I like to bake with apples that have a balance of sweet and tart flavors. My favorites are Honeycrisp, Pink Lady, or Fuji. You can even use a combination of different apples.
Peel the apples and slice them thin. Make sure the apple slices are similar in size for even baking.
Bake the cobbler covered with foil for the first half of bake time, then remove the foil for the remaining bake time. This ensures the apples soften without the topping burning.
Serving and storage
Allow the cobbler to cool on a wire rack for about 15 minutes. The juices will thicken up a bit as it cools. Serve warm with vanilla ice cream.
Leftovers can be tightly covered and refrigerated for up to 2 days. Reheat individual portions in the microwave. Note: the topping will soften over time.
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Recipe
Apple Cobbler
This apple cobbler is made with tender cinnamon-spiced apples and a topping that tastes like a cross between a fluffy biscuit and a snickerdoodle cookie.
from votes
Print Pin SaveSaved!Course: Dessert
Cuisine: American
Prep Time: 25 minutes
Cook Time: 55 minutes
Total Time: 1 hour 20 minutes
Servings: 6
Calories: 328kcal
Ingredients
Instructions
Filling:
Preheat oven to 350°F. Grease an 8×8 baking dish.
In a large bowl, combine all filling ingredients. Note: apples should be sliced ¼ inch thick or smaller (this is important so that they soften during bake time). Stir until well combined. Pour the apple mixture into the prepared baking dish (along with all the juices) and arrange into an even layer.
Topping:
In a medium bowl stir together sugar, flour, baking powder, salt, and cinnamon. Stir in melted butter and vanilla (I use a rubber spatula). It will be thick, similar to sugar cookie dough.
Take pieces of the topping and press them into flat irregular-shaped pieces, placing the pieces on top of the apples.
Lightly spray a piece of foil with nonstick spray and place the foil over the cobbler. Bake, covered, for 25 minutes. Remove the foil and bake for an additional 25-35 minutes, until the apples are tender and the topping is light golden brown. Place on a wire rack to cool for 15 minutes. Serve warm with vanilla ice cream.
Notes
APPLES: I like to bake with apples that have a balance of sweet and tart flavors. My favorites are: Honeycrisp, Pink Lady, or Fuji (or a combination). You will need about 1-½ to 2 pounds of whole apples. Approximately 1 pound and 4 ounces once they have been peeled, cored, and sliced. Slice apples ¼-inch thick or smaller (this is important so that they soften during bake time). SERVING AND STORAGE: Allow the cobbler to cool on a wire rack for about 15 minutes. The juices will thicken up a bit as it cools. Serve warm with vanilla ice cream. Leftovers can be tightly covered and refrigerated for up to 2 days. Reheat individual portions in the microwave. Note: the topping will soften over time. Recipe adapted from Blackberry CobblerNutrition
Calories: 328kcal | Carbohydrates: 56g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 101mg | Potassium: 228mg | Fiber: 4g | Sugar: 38g | Vitamin A: 417IU | Vitamin C: 6mg | Calcium: 45mg | Iron: 1mg
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
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