My apple cobbler recipe is easy, sweet, flavorful, and bursting with fresh apples. I cook the apples to create a caramelized, gooey, and delicious filling that I cover in a buttery topping.
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My Easy Apple Cobbler Recipe
I’m all about creating recipes that I can lean on every year around apple season. I’m a huge dessert lover and one of my go-to recipes is my easy apple cobbler recipe.
I’ve been known to make it as soon as apple picking starts here in NY, which usually means before Labor Day! It’s something both of my kids look forward to every year, especially my daughter Leah. She has a love for fresh apple recipes just like her mom (me)!
This has become a staple in my house in the fall because she always asks for this recipe, and I can’t argue because a little apple cobbler with vanilla ice cream served on top sounds and tastes just heavenly.
And, if you love a good apple recipe, try my recipes for apple turnover, apple crisp recipe without oats, air fryer apple fritters, cinnamon roll apple pie, air fryer apples, and apple pie with a graham cracker crust.
Simple Apple Cobbler Recipe Ingredients
- Fresh apples – I prefer to use Granny Smith apples, but any other sweet and tart apples such as Honeycrisp will work.
- Lemon juice – Fresh apples start to oxidize and turn brown quickly, so I use lemon juice to prevent this and make the cobbler taste better. I also like the slight acidic flavor it brings.
- Granulated sugar and dark brown sugar – I love to use a mix of the two sugars for the perfect mix of molasses flavor. I’ve also made this recipe with all light brown sugar with success.
- All-purpose flour – It can’t be a cobbler without that crispy and buttery topping. I use flour as a base.
- Cinnamon – Cinnamon and apples just give that nostalgic fall flavor and brings a ton of flavor to my apple cobbler.
- Salt – Salt actually brings a ton of flavor into a dessert. It enhances all of the sweet ingredients allowing my recipe to be sweet, but not overly sweet.
- Pure vanilla extract – I find vanilla brings that homey flavor that just makes my cobbler taste homemade and comforting.
- Butter – I use unsalted and softened butter. I’ve used salted butter, but I like to control the amount of salt in my desserts. If using salted, half the amount of salt.
- Baking powder – I use baking powder to help create a soft, fluffy, and tender topping.
How to Make Apple Cobbler
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Preheat the oven to 350 degrees F, then grease a 9×13-inch baking dish and set it aside.
STEP TWO: Peel and chop the apples to about ½-inch to ¾-inch in size. Transfer to a large pot and add the lemon juice, ¾ cup granulated sugar, and brown sugar.
STEP THREE: Cook the pot over medium heat, stirring constantly until the sugars have dissolved. Do not pour any of the juices off as the apples cook.
STEP FOUR: Add ¼ cup of flour, 2 teaspoons of cinnamon, vanilla extract, and ½ teaspoon of salt over the apples. Stir gently with a silicone spatula until well combined. Continue to cook it for 5 minutes until the mixture becomes thick and caramelized and the apples are well coated. Then, transfer to the prepared baking dish.
STEP FIVE: Add the remaining flour, granulated sugar, salt, and baking powder to a medium bowl and whisk to combine. Add the softened butter and remaining cinnamon and mix.
STEP SIX: Toss the mixture over the apples. Press down, doing your best to cover as many of the apples as possible. Place the baking dish in the oven and bake for 35 minutes, or until the top is golden and the caramel bubbles. Let it cool for 5 minutes before serving, and enjoy!
Tips for This Easy Apple Cobbler Recipe
- I used 9 large Granny Smith apples, which were about 3 pounds of apples once I peeled and cut them.
- Cut apples may start to brown if left out too long. But it won’t be noticeable once the brown sugar has been added and the fruit caramelizes. Sometimes, I’ll toss them with the lemon juice, cover them with plastic wrap, and place them in the refrigerator if I know I won’t use them right away.
- Keep a close eye on the apples as they cook. I typically hang out in front of the stove so I can continue to stir as they go! If they burn, the final results may taste bitter, so constant stirring really is key.
- The topping should start to look like wet sand once the butter and cinnamon have been added. If it’s too dry, I’ll usually add a teaspoon of cold water at a time until I get the consistency I want.
- Overbaking will lead to a very dry apple cobbler! The topping will be golden brown and the filling bubbly when it’s cooked through and ready to pull out of the oven.
Variations and Substitutions for Apple Cobbler
- I love using different kinds of apples. While Granny Smith is my go-to, I’ve also used Honeycrisp, Golden Delicious, and Pink Lady. If my local farm has a basket of mixed apples, I’ve used that with success, too.
- Switch up the spices to add a different flavor or more warmth to my recipe. Nutmeg, cardamom, or cloves are always my top picks with apples.
- If I’m running low on sugar, I will use a different sweetener. Honey and maple syrup are great options, along with using all light brown sugar.
- To make this recipe gluten-free, simply substitute the preferred GF 1:1 flour instead of all-purpose.
- Adding in chopped nuts brings in a crunchier texture. I love using pecans and walnuts when I can.
What to Serve with This Recipe
I like to serve my apple cobbler recipe with a scoop of vanilla ice cream and homemade whipped cream on top! It’s a unique alternative to cake and pie for special occasions. I have even served it as a birthday cake for family and friends who love fruit cobbler.
Apple Cobbler Recipe FAQs
How to store leftover apple cobbler
I store leftover apple cobbler in an airtight container in the refrigerator for up to 4 days. I love to eat it cold, but if I want to heat it up, I microwave it in 30-second spurts until warmed. If I want a crunchier top, I finish it off in the air fryer for a minute or two.
What is the Difference Between Apple Crisp and Apple Cobbler?
Apple crisp and apple cobbler may be similar, but they are two different desserts. Apple cobbler has a biscuit-like topping that’s often sprinkled on top of the filling by the spoonful, like my recipe.
An apple crisp has a crumbly topping made with oats, brown sugar, and butter that crisps up when baked, like my air fryer apple crisp recipe. Both are warm and delicious — the topping is the key difference.
What are the Best Apples for Apple Cobbler?
The best apples for my apple cobbler recipe are ones that are sweet and tart. Granny Smith is by far the best option. Honeycrisp would also work, while Gala or Golden Delicious apples provide a sweeter flavor. I love to use a blend of different apple when I can.
More Easy Dessert Recipes
- Peanut butter balls
- Strawberry cobbler
- Pumpkin bread with cream cheese frosting
- Fruit dip recipe
- Caramel apple dip
- Peach pie with canned peaches recipe
- Apple crisp recipe without oats
- 3 ingredient banana pudding
Easy Apple Cobbler Recipe
Ingredients
- 9 large Granny Smith apples about 3 pounds
- 2 tablespoons lemon juice
- 3/4 cup granulated sugar
- ¾ cup dark brown sugar packed
- ¼ cups all-purpose flour
- 2 teaspoons cinnamon
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon salt
Apple Crumble Topping
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 cup unsalted butter softened
- 1/4 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F. Grease a 9×13-inch baking dish and set it aside.
- Peel and chop the apples so they are about ½-inch to ¾-inch in size.
- Transfer the cubed apples to a large pot and add the lemon juice, ¾ cup granulated sugar, and brown sugar.
- Cook the apples over medium heat stirring until the sugars have dissolved. The apples will release a fair amount of liquid, this is normal – do not pour the liquid off.
- Sprinkle ¼ cup of flour, 2 teaspoons of cinnamon, vanilla extract, and ½ teaspoon of salt over the apple mixture. Gently stir with a soft silicone spatula until the ingredients are well combined.
- Continue to cook the apples for 5 minutes, stirring frequently so they don’t burn. The mixture should be thick and caramelized, and the apples should be well coated.
- Transfer the apples to the prepared baking dish.
- In a medium-sized bowl, whisk together the topping ingredients of flour, granulated sugar, salt, and baking powder. Add the softened butter and cinnamon and mix with a fork until the mixture looks like wet sand.
- Sprinkle the topping mixture over the apple layer, pressing down and making sure to cover as many of the apples as possible.
- Place the baking dish in the oven and bake it for 35 minutes or until the top is golden and the caramel is bubbling.
- Remove the cobbler from the oven and let it sit for 5 minutes before serving.
Notes
- Cut apples may start to brown if left out too long. But it won’t be noticeable once the brown sugar has been added and the fruit caramelizes.
- Keep a close eye on the apples as they cook. If they burn, the final results may taste bitter, so constant stirring really is key.
- The topping should start to look like wet sand once the butter and cinnamon have been added. If it’s too dry, add a teaspoon of cold water at a time until you get the consistency you want.
- Overbaking will lead to a very dry apple cobbler! The topping will be golden brown, and the filling bubbly when it’s cooked through and ready to pull out of the oven.
- Store leftovers in an airtight container in the fridge for up to 4 days. It can be eaten cold or warmed in 30-second increments in the microwave.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
