This apple cobbler recipe is easy and cozy! A biscuit-meets-sugar-cookie topping covers a sweetly-spiced fruit layer.
Here’s a cozy baked good that’s calling your name: this easy apple cobbler recipe! The topping is a meld of a biscuit and a sugar cookie, chewy, sweet and baked into golden-brown dollops. It covers a sweetly-spiced apple layer that’s flavored with cinnamon, ginger, nutmeg and lemon zest for a little pop. Top it with melty vanilla ice cream and there’s really nothing more we want in an apple dessert.
Ingredients in apple cobbler
This apple cobbler recipe is a spin on the classic cobbler, a classic easy dessert. A cobbler is a baked dessert with fruit filling that’s topped with dollops of biscuit-like dough. It differs from a crisp or crumble in that it doesn’t use oats or nuts in the topping.
Traditionally are a few different ways to make a cobbler topping: a biscuit like topping that forms dollops on top of the dough, or a cake-like topping that is relatively flat. This apple cobbler recipe is a mix of these two styles, with a texture between a biscuit and a sugar cookie! It’s sweet but not overly saccharine like some cobblers. Here’s what you’ll need for this recipe:
- Crisp tart apples: Tart apples are best for baking, and crisp apples hold their shape better than softer apples which can become mushy.
- Brown sugar and granulated sugar: The mix of sugars adds nuance to the flavor, but you can use all granulated sugar if preferred.
- Cornstarch: Cornstarch is essential or the filling will be watery instead of gooey. Substitute arrowroot powder if desired.
- Cinnamon, ginger, nutmeg, and vanilla extract: This mix of cozy spices is key! If desired, you can use only cinnamon for a similar effect.
- Lemon juice and lemon zest: Lemon juice and zest makes the flavors pop, similar to salt with savory food.
- All-purpose flour, baking soda and salt: These essential ingredients make the base of the topping.
- Butter: Stirring in melted butter makes this topping quick and easy.
- Egg yolk: The egg yolk is the secret ingredient that makes a smooth, cookie-like dough.
Best type of apples for cobbler
The best variety of apples for cobbler is a firm, crisp tart apple. Crisp tart apples cook well and the tangy tartness accents the sweetness of baked goods. Of course, you can use any type of apple you like in this apple cobbler recipe. But other apple varieties can end up in a mushy, sweeter filling that’s not as satisfying as with a crisp tart apple. Here are some of the best apples for baking and cooking:
- Pink Lady
- Jonathon or Jonagold
- Granny Smith
What makes this an easy apple cobbler?
Some apple cobbler recipes claim to be easy, but then they call for things like 5 pounds of apples (which take forever to peel!) or cooking the apple filling in advance. Here are a few things that make this apple cobbler recipe fun and easy:
- It calls for 2 pounds of apples, which don’t take too long to peel and slice.
- Melted butter goes right into the easy filling, so you don’t have to cut in room temperature butter (which can take a while).
- It bakes right away, with no need to pre-cook a filling.
A trick to cutting apples
Here’s a trick for how to cut apples quickly for apple cobbler! If you’re not cutting your apples this way, it’s game changing. This method for slicing apples is so slick, you can slice one up in just a few seconds. Here’s what to do:
- Peel the apple.
- Set the apple upright, and cut off each of the four sides around the core.
- Place each slide on its flat edge and slice into thin slices.
Ways to serve apple cobbler
This apple cobbler recipe warm from the oven is the best easy dessert to share with friends and family. But don’t forget the topping! To us, vanilla ice cream is required: it contrasts the sweet cake of the cobbler and rounds out the overall experience. Here are a few ways to serve it:
- Vanilla ice cream. Classic! Warm cobbler with cold ice cream is perfection.
- Whipped cream. This homemade whipped cream makes just the right rich and creamy counterpoint.
- Creme fraiche. This thick cream is perfect over fruit desserts. Use purchased or homemade creme fraiche.
Storage and make ahead info
This apple cobbler recipe is best the day it is made. For best results, allow it to cool for 30 minutes to 1 hour before serving. This lets the texture set and brings it to a warm temperature.
Apple cobbler also works made in advance! It’s best prepared the night before, but it stores up to 3 days refrigerated. Reheat in a 350°F oven until room temperature or warm before serving.
Want to make a vegan apple cobbler? Make this recipe with vegan butter and replace the egg yolk with 1 tablespoon dairy free milk.
This apple cobbler recipe is…
Apple Cobbler Recipe
- 6 cup peeled and sliced crisp tart apples 2 pounds; about 4 large or 6 medium*
- ½ cup brown sugar
- 1 tablespoon cornstarch or arrowroot powder
- 2 teaspoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- 2 tablespoon lemon juice plus 1 teaspoon lemon zest
- 1 cup all-purpose flour
- ½ cup granulated sugar plus 1 tablespoon for sprinkling
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 8 tablespoon unsalted butter melted
- 1 egg yolk
- 2 teaspoon pure vanilla extract
- Preheat the oven to 350°F.
- Make the filling: Peel and slice the apples. In a medium bowl, mix them with the brown sugar, cornstarch, cinnamon, ginger, nutmeg, lemon juice and lemon zest. Then pour the filling into a round 9-inch pie pan, 9 x 9 inch baking dish or 7 x 11 baking dish.
- Make the topping: Meanwhile, in another large bowl, combine the flour, granulated sugar, baking soda, and salt. Stir in the melted butter, egg yolk, and vanilla extract and stir until it forms crumbles (you may need to help with your hands, but resist the urge to mix too much). Place the pieces onto the apples. Sprinkle with the 1 tablespoon granulated sugar.
- Bake: Bake for 45 to 50 minutes until the top is evenly golden brown and the filling is bubbly. Cool for about 30 minutes, then serve. You can leave it out on the counter for up to 1 day (covered, at night). After 1 day, refrigerate any leftovers. It also freezes well for several months in a sealed container; reheat it in a 350°F oven until bubbly and the topping is crisp.