Old fashioned apple cobbler is a comfort food dessert that is bursting with warm, nostalgic flavor and requires minimal effort. This treat has been a family favorite for generations, and for good reason.
It is all about the simple ingredients with fresh, juicy apples underneath a buttery biscuit topping. And it is a one-pan dish that is so good even your grandma would approve of this homemade apple cobbler!
There is no fancy equipment or complicated techniques. It is a delicious combination of flavors with tender, spiced apples bubbling up through fluffy topping.
In this post, we’re going to walk through the steps to create this classic dessert that’s perfect for any occasion—or no occasion at all. I’ll share some expert tips to ensure your cobbler turns out perfect, and we’ll tackle all the questions you might have before you even ask them.
If you are a fan of apples you will love these delicious apple desserts! Try apple fritter bread, apple galette, or apple crisp.
🥘Ingredient Notes
For exact amounts needed see the recipe card below
- Apples: Variety is the spice of life and it’s also the secret to a fabulous cobbler. I like to mix it up with a combo of tart apples and sweet apples. Think Granny Smith meets Gala—a match made in heaven!
- Lemon Juice
- Brown Sugar
- Cinnamon
- Nutmeg
- Flour
- Granulated Sugar
- Baking powder
- Salt
- Butter: Use cold butter.
- Buttermilk: If you don’t have buttermilk add 1 teaspoon of vinegar to regular milk.
🥣How to Make Apple Cobbler
The Filling
- Preheat your oven to 400 degrees F. Spray your baking dish with cooking spray.
- Core, peel and slice those apples.
- Toss the apples with lemon juice, then add the sugar, flour, salt, and spices. Give it a good mix—make sure every apple slice is coated in the sugary, spiced goodness.
- Spread the apple filling in the prepared baking dish and bake them for 15-20 minutes.
- Combine the flour, sugar, baking powder and salt in a medium bowl.
- Cut the butter into the dry ingredients until the mixture is crumbly. Use two forks or a pastry cutter.
- Stir the buttermilk into the bowl until just combined.
- Drop the topping over the apple mixture. Bake it for 25 minutes or until that topping is golden brown.
🍴Serving Ideas
When it comes to serving this apple cobbler, the possibilities are as warm and inviting as the dish itself. Let’s get creative and make your dessert spread the talk of the table:
- Classic Mode: Serve it warm, straight out of the oven, with a generous scoop of vanilla ice cream melting on top. It’s the traditional way, and sometimes, you just can’t beat tradition.
- Breakfast Twist: Who says you can’t have dessert for breakfast? Dollop some Greek yogurt on top of a cold slice of cobbler for a morning treat. It’s fruit and yogurt, so it’s basically health food, right?
- Caramel Drizzle: Take it up a notch by drizzling caramel sauce over your dessert.
💭How to Store
If you’re polishing off the cobbler within a day or two, just cover it with foil or plastic wrap and keep it on the counter. This keeps the topping from getting soggy.
For a slightly longer stay, tuck your cobbler into the fridge. It’ll keep for 3 to 4 days. Just be sure it’s covered well in an airtight container.
⭐Tips
Be sure to check out the step by step instructions
- When prepping your apples, aim for uniform slices to ensure even cooking. I use a handy apple peeler that peels, cores and slices all in one.
- If you’re a fan of bold flavors, feel free to add an extra dash of cinnamon or nutmeg.
- Use cold butter for the topping. This is what gives you those delightful, flaky pockets in the crust.
- No buttermilk? No problem! Just add a tablespoon of lemon juice or vinegar to a cup of regular milk and let it sit for a few minutes.
- If you prefer a crunchier topping, sprinkle a little raw sugar over it before baking. It adds texture and a touch of sparkle.
📝Reader Questions
In a pinch, yes, you can use canned apples, but the texture and flavor won’t quite match the glory of fresh apples. If you do go the canned route, drain them well and cut back on the sugar, as they’re often pre-sweetened.
The topping should be a lovely golden brown, and the apples should be tender when poked with a fork.
It’s possible that there was too much flour or not enough butter. Make sure to measure your flour correctly—fluff it up, spoon it into the measuring cup, and level it off. And remember, the butter should be cold and cut into small pieces to integrate well with the dry ingredients.
Of course! A handful of chopped pecans or walnuts can add a delightful crunch, and a sprinkle of oats will give a nice texture and rustic look. Just mix them in with the flour before adding the butter.
⭐Did You Make This? Leave a Star Rating!
Apple Cobbler
Ingredients
Filling
- 8 apples
- 1 Tablespoon lemon juice
- 1/4 cup brown sugar
- 2 Tablespoon flour
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
Topping
- 1 1/3 cup flour
- 1/3 cup white sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3 Tablespoon butter
- 2/3 cup buttermilk
- 1 Tablespoon white sparkling sugar optional
Instructions
- Preheat the oven to 400 degrees F.
- Core, peel and slice the apples and put in a bowl.8 apples
- Toss the apples with the lemon juice, then add the brown sugar, flour, salt, cinnamon and nutmeg and mix well.1 Tablespoon lemon juice, 1/4 cup brown sugar, 2 Tablespoon flour, 1/4 teaspoon salt, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg
- Spray a deep square 8″ baking dish with cooking spray and add the apples.
- Bake the apples for 15-20 minutes, and then make the topping.
- For the topping combine the flour, sugar, baking powder and salt mix well.1 1/3 cup flour, 1/3 cup white sugar, 1/2 teaspoon baking powder, 1/4 teaspoon salt
- Cut the butter into small pieces and cut into the flour, either with a pastry cutter, food processor or two forks. Mix until the mixture is in small crumbs.3 Tablespoon butter
- Add the buttermilk and stir to just combine.2/3 cup buttermilk
- Drop the topping by spoonfuls on top of the baked apples, in 8 or 9 round blobs.
- If desired sprinkle the topping evenly with the sparkling sugar.1 Tablespoon white sparkling sugar
- Bake for 25 more minutes, until the topping is golden brown.
- Serve warm with a scoop of vanilla ice cream.
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Nutrition Information
Nutrition facts are estimates.
I am a big fan of Apple Pie – but it’s so much work! This is pretty much the same flavor palate but a lot simpler to make — but just as tasty 🙂 Thanks for the recipe.
I love pie too, but I almost always make cobblers because they are so much easier to make. My favorite is cherry!
Yummy! I love apple pie, apple crisps and especially apple cobbler this time of year. It always bring back memories of Thanksgiving dinner with my family when I was little! I can’t wait to try this recipe! Thanks for sharing! 🙂
Love a good cobbler. This looks tasty.
Now, I’m hungry! That looks so good. I want to skip lunch and go straight for the cobbler which looks pretty healthy to me!
Visiting you via Foodie Friday, apple cobbler is one of my favourites to make, too , so easy annd so delicious.
bon weekend from Normandy.
Apple cobbler is my absolute favorite fall dessert! Love your recipe! I always use Granny Smith apples, but I will have to try the Cortland and Gala combo! It sounds so good. I would love if you would share this at Celebrate It! It’s the blog party that celebrates the everyday things that we do! thefreshmancook.blogspot.com/2014/10/celebrate-it-blog-party-13.html
That looks really good & I have apples in the refrigerator right now!
Looks like a yummy dessert and easy! Thanks for sharing with Foodie Friends Friday! Hope to see you next week!
We are cobbler lovers and oh my this looks so good! Hope you are having a great day and thanks so much for sharing your awesome post with Full Plate Thursday!
Come Back Soon!
Miz Helen
This looks so yummy, especially with the scoop of ice cream!
Looks delicious! Thanks for linking up with me. I’m including you with this week’s featured Apple Recipes.
I’ve never had apple cobbler before. Looks good! Apple pie is one of my favorite desserts so I know this will be a hit. Thanks for sharing with See Ya in the Gumbo!
Can I bake in smaller individual jars or pans? Also, how long do left overs last in the fridge?