Apple Cobbler
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This apple cobbler is everything you want in a fall dessert—warm, cinnamony apples, a golden biscuit topping, and plenty of cozy vibes.
There’s a fruit cobbler for every season, and this apple cobbler is one of my fall favorites. Sweet-tart apples are tossed with cinnamon, sugar, and just a touch of flour before being topped with an easy biscuit batter that bakes up golden while soaking up the bubbling apple juices below.
Unlike apple pie, there’s no pastry to roll out or chill, making this recipe perfect for everything from weeknight baking to holiday gatherings. Serve it warm with vanilla ice cream or whipped cream, and don’t be surprised if everyone comes back for seconds.
Love cobblers? When summer rolls around, don’t miss my peach cobbler and blueberry cobbler recipes!
“I have made so many apple cobblers…this is without a doubt the best recipe ever.”
Cobbler vs. Crisp vs. Crumble vs. Buckle: What’s the Difference?
Cobblers, crisps, crumbles, and buckles all share the same basic idea—fruit baked with some kind of topping—but each has its own signature. Cobbler gets its name from a biscuit-like topping dropped over the fruit in big, uneven mounds. It bakes up golden and craggy, like a cobbled stone path. That’s different from an apple crisp or crumble (streusel on top) or a buckle (fruit scattered over a cake batter).
What You’ll Need To Make Apple Cobbler
- Baking Apples: For the best flavor, use a mix of tart and sweet baking apples. Granny Smith, Honeycrisp, Gala, Jonagold, Jonathan, and Golden Delicious are all excellent choices (mix different varietals for a more nuanced flavor).
- Sugars (Granulated & Dark Brown): Sweeten the apples and create a syrupy filling as they bake. The brown sugar adds a hint of molasses, while a bit of granulated sugar in the biscuit topping gives it a light crunch.
- All-Purpose Flour: Pulls double duty—thickening the apple filling by soaking up the juices and forming the base of the biscuit dough.
- Cinnamon: Adds cozy warmth that pairs perfectly with the apples.
- Butter: Brings richness to the filling and makes the biscuit topping tender and flaky.
- Baking Powder & Baking Soda: Give the biscuit topping its lift and fluffy texture. (Curious why the recipe uses both? See my post on baking soda vs. baking powder.)
- Buttermilk: Adds moisture and a slight tang, while activating the baking soda for extra rise. If you don’t have any on hand, see my post on how to make buttermilk using milk and vinegar/lemon juice.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Step 1: Make the apple filling. Toss the sliced apples with both sugars, flour, and cinnamon until evenly coated.
Step 2: Make the biscuit topping. Whisk the dry ingredients in a bowl. Using your fingers or a pastry cutter, work in the cold butter until it looks like coarse crumbs with small pea-sized pieces still visible. Then stir in the buttermilk just until combined.
Pro Tip: Don’t overmix once the buttermilk goes in—the dough should look lumpy and a little rough, not smooth. That texture is what makes the topping bake up flaky instead of dense.
Step 3: Assemble the cobbler. Spread the apple filling in the baking dish and dot with butter, then drop the topping over it in big, uneven mounds, leaving some gaps so the filling peeks through. Bake until bubbling and golden.
Step 4: Bake and serve. Bake until the fruit is bubbling and the topping is golden brown. Let the cobbler cool for 15 to 20 minutes before serving. It needs that time for the filling to set up properly. Serve warm with vanilla ice cream or whipped cream.
Pro Tip: Keep an eye on it during the last 10 minutes of baking. If the topping is browning too fast, loosely tent it with foil.
More Apple Desserts You May Like
Video Tutorial
Apple Cobbler
Ingredients
For the Apple Filling
- 2½ lbs large baking apples, about 5 large, peeled and sliced ¼-inch thick (see note)
- ⅓ cup granulated sugar
- ⅓ cup (packed) dark brown sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 2 tablespoons butter, cut into small pieces, plus more for greasing the pan
For the Biscuit Topping
- 1½ cups all-purpose flour, spooned into measuring cup and leveled-off
- 7 tablespoons granulated sugar, divided
- 1¾ teaspoons baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon salt
- ½ cup (1 stick) cold unsalted butter, cut into small chunks
- 1 cup buttermilk (see note)
For Serving (Optional)
Instructions
- Preheat oven to 375°F (190°C) and set an oven rack in the middle position. Grease an 8-inch (20-cm) square or 2-quart (2-L) baking dish with butter.
- Make the Apple Filling: In a large bowl, combine the apples, granulated sugar, brown sugar, flour, and cinnamon. Toss until the apples are evenly coated. Transfer the mixture to the prepared baking dish and pat into an even layer. Dot with the 2 tablespoons butter.
- Make the Biscuit Topping: In a medium bowl, whisk together the flour, 6 tablespoons of the sugar, baking powder, baking soda, and salt. Add the cold butter and smoosh with your fingers (or cut in with a pastry cutter) until the mixture resembles coarse crumbs with pea-sized clumps of butter within. Add the buttermilk and stir until just combined and evenly moistened. It will look lumpy; that's good. Do not overmix.
- Using a large spoon, dollop 8 to 10 spoonfuls of the biscuit batter over the apples, allowing the filling to show through in spots (most of the filling will be covered). Sprinkle the remaining tablespoon of sugar over the batter.
- Bake until the fruit is bubbling and the top is golden, about 45 minutes (keep an eye on it during the last 10 minutes; if it looks like it's getting too brown, cover it loosely with aluminum foil). Let the cobbler cool for 15 to 20 minutes, then serve with vanilla ice cream, if desired.
Notes
- For the best flavor, use a combination of tart and sweet baking apples, such as Granny Smith, Honey Crisp, Gala, Jonagold, Jonathan, and Golden Delicious. (Don't use all tart or all sweet, or the flavor won't be balanced. I typically use 2 Granny Smith, 2 Golden Delicious, and 1 Honeycrisp.
- If you don't have any buttermilk on hand (or don't want to purchase a whole carton), it's easy to make your own. Check out the easy method here.
- Make-Ahead Instructions: The cobbler can be made one day ahead and kept, covered with foil, at room temperature. Reheat, covered with foil, in 300°F (150°C) oven for 25 minutes, then remove the foil and continue reheating for 15 to 20 minutes more, or until warmed through.
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Hi,
Has anyone doubled this recipe ? I’d like to make it for a large group dinner.
Made this tonight, really good and so easy. I used all Gala’s because that’s what I had on hand but next time I’ll mix it up a bit, Granny’s for a bit of tartness. This is a keeper!
Too cakey for us. Good tasting, just not what we were looking for.
This is a simple and delicious dessert, and a nice change from apple pie or crisp. I loved the biscuit topping. I followed the recipe exactly. My family loved it. Thanks Jenn!
Made 5 pans for my church Fall Fest yesterday and your Apple Cobbler was a great hit. Gobbled up to the last drop!
Turned out great! Added 4 more apples and it was delicious.
No doubt I am not the only one who’s collected various apple desserts. I needed to get Jenn’s version out of my system from her use of Buttermilk in the biscuit dough. It sounded like a sophisticated counterpoint to the sweetness within the cobbler. I am mortified to share that 2 of us completely devoured the half recipe I made of her cobbler. Not so sophisticated to do that :). We LOVED this like all get out. Vanilla ice cream is a must. Cold ice cream with a warm dessert always works, but when some of the ice cream melts and mingles with the juices from the apple and soaks into the biscuit…..yowser!
This is absolutely delicious. A friend gave me a bag of apples from her trees. They looked like the ones from my grandmother’s house from 50 years ago – pocked and a bit wormy, but I figured it was worth a try. Upon tasting a slice, I worried the apples were neither tart nor firm enough. I was so wrong. This cobbler was fresh, tart, and absolutely scrumptious. The cobbler was smooth, not excessively short, but so light.
Absolutely Delicious! Followed exact recipe. I only have 3 go too sites for recipes and you are one of them. Recipes are Always consistent and delicious and your cook book is awesome! Thank you
I couldn’t agree more Jen’s recipes are all great Never disappointed
I followed the recipe exactly and it was perfect. I was skeptical about the dark brown sugar mixed with the apples but it gave a delicious caramel sauce. Definitely a keeper!