Is there anything better than a warm, bubbling apple cobbler fresh from the oven?
I just made one, and my whole house smells like a dream! It’s packed with tender, cinnamon-spiced apples in a tasty sauce. Then, it’s topped with a fluffy, golden brown crust.
I love how easy this dessert is to make, too. Just toss the apples with a handful of pantry staples, whip up a quick batter, and let the oven do its magic.
I serve it with a big scoop of vanilla ice cream for the ultimate treat!
Why You’ll Love This Apple Cobbler
Comfort Food: Apple cobbler is the ultimate comfort food dessert. It’s classic and old-fashioned.
Crowd-Pleaser: This rustic dessert is always a hit at family dinners, potlucks, and gatherings.
Easy Entertaining: It’s a low-effort, high-reward dessert ideal for entertaining.
Nostalgic Treat: It conjures up fond memories of grandma’s kitchen and family traditions.
Ingredients
- Apples: The star of the show. Choose firm, crisp apples that hold their shape during baking for the perfect texture.
- Brown Sugar and Granulated Sugar: The dynamic duo brings depth and sweetness to the filling.
- Lemon Juice: A burst of acidity balances the sweetness and prevents the apples from browning.
- Vanilla Extract: It’s a subtle yet essential flavor enhancer.
- Ground Cinnamon and Ground Nutmeg: They infuse the apples with the quintessential taste of fall.
- Salt: A pinch of salt brings out the best in the apples and spices.
- Cornstarch: The thickening agent that creates a luscious, glossy sauce for the apples.
- All-Purpose Flour: The foundation of the cobbler topping. It provides structure and a tender crumb.
- Baking Powder: The leavening hero ensures a fluffy, light cobbler topping.
- Whole Milk: It adds moisture and richness to the cobbler batter for a tender, flavorful result.
- Unsalted Butter: It helps create a golden-brown crust.
- Coarse Sugar: The final touch. A generous sprinkle adds a delightful crunch and extra sparkle to the cobbler topping.
How to Make Apple Cobbler
Making this cobbler is so much easier than apple pie!
1. Prep the apples. Peel, core, and thinly slice apples. Toss with the sugars, lemon juice, vanilla, spices, salt, and cornstarch.
2. Make the topping. Whisk together the flour, sugar, baking powder, and salt. Stir in milk, melted butter, and vanilla until just combined.
3. Assemble the cobbler. Pour the apple mixture into a greased 9×13-inch baking dish. Dollop the topping evenly over the apples. Sprinkle with coarse sugar.
4. Bake the cobbler. Bake at 375°F for 45-50 minutes until golden brown and bubbly.
5. Cool slightly. Let the cobbler cool for at least 15 minutes before serving warm.
6. Serve and enjoy! Serve warm with vanilla ice cream or whipped cream. Store leftovers in the fridge and reheat as needed.
Tips for the Best Apple Cobbler
These easy tips will make your cobbler even better.
- Pick your apples wisely. For the best flavor and texture, use a mix of tart and sweet apples. Try Granny Smith, Honeycrisp, Braeburn, and Pink Lady.
- Taste and adjust. Taste the apple filling and adjust the sugar based on the sweetness/tartness of your apples.
- Don’t overmix! When making the cobbler topping, mix until just combined, and don’t overmix to avoid a tough texture.
- Cover it up. If the cobbler browns too quickly while baking, cover it loosely with foil during the last 10-15 minutes.
- Have fun with variations. Try mixing in other fruits like pears, cranberries, or blackberries. Use a gluten-free flour blend for a gluten-free cobbler. Or experiment with different spices like cardamom or ginger.
- Give it an upgrade. Serve the apple cobbler warm with a scoop of vanilla ice cream. Or try whipped cream, caramel sauce, or a dusting of powdered sugar.
How to Store
Follow these steps to keep your cobbler nice and fresh.
To Store: Keep the cobbler covered tightly and store in the refrigerator for up to 4 days. The topping may soften after refrigeration, so reheat before serving for best results.
To Freeze: Wrap the cobbler tightly with plastic wrap, then cover with aluminum foil. Label and date the cobbler, and freeze for up to 3 months.
To Reheat: Reheat leftover apple cobbler in a 350°F oven for 15-20 minutes until warmed through. You can also microwave individual portions for 30-60 seconds until heated to your liking.
More Cobbler Recipes to Try
Blackberry Cobbler
Lemon Cobbler
Strawberry Cobbler
Peach Cobbler
Apple Cobbler
10
servings15
minutes50
minutes290
This old-fashioned apple cobbler is just like grandma used to make! The apple cinnamon flavor is out of this world. It’s a guaranteed crowd-pleaser!
Ingredients
- Apple Filling:
6 cups peeled, cored, and thinly sliced apples
1/2 cup brown sugar
1/4 cup granulated sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons cornstarch or all-purpose flour
- Cobbler Topping:
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup whole milk
6 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
Coarse sugar for sprinkling on top
Instructions
- Preheat the oven to 375°F. Grease a 9×13-inch baking dish.
- In a large bowl, toss the sliced apples with the brown sugar, granulated sugar, lemon juice, vanilla, cinnamon, nutmeg, salt, and cornstarch until evenly coated. Pour the mixture into the prepared baking dish.
- In a separate bowl, whisk together the flour, sugar, baking powder, and salt. Stir in the milk, melted butter, and vanilla until just combined. Do not overmix.
- Dollop the batter evenly over the apple filling. Sprinkle the top generously with coarse sugar.
- Bake for 45-50 minutes until the topping is golden brown and the apples are tender and bubbly. Cover loosely with foil during the last 10-15 minutes if the top browns too quickly.
- Let cool for at least 15 minutes before serving warm with vanilla ice cream or whipped cream.
Notes
- Use a mix of tart and sweet apples for the best flavor.
- Slice the apples thinly and evenly so they cook through.
- Taste the apples and adjust the sugar if needed based on sweetness.
- The topping should be scoopable but not too runny. Add a little more flour if needed.
