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Apple season in the mountains of Virginia means apple butter on cornbread, jars of homemade applesauce, apple crisp, apple pie, and of course — apple cobbler! Serve the fresh fruit filling and the warm buttermilk biscuit crust with a scoop of vanilla ice cream for the ultimate fall dessert. It’s not too sweet, and you’ll love the cozy notes of cinnamon, nutmeg, and allspice throughout. A traditional apple cobbler recipe is one of autumn’s most delicious treats!

Overhead shot of apple cobbler in a cast iron skillet with ice cream on top

Apples are the pride and joy of autumn in Virginia, so we always end up with a surplus of the fresh fruit at this time of year. When the branches on our trees hang heavy with fruit, or when we’ve been a bit too eager at the local orchard, this easy apple cobbler recipe is one of our favorite ways to enjoy the produce. It’s cozy and warm, not overly sweet, and topped with a buttery biscuit crust that’s so simple to stir together — no cutting or rolling necessary!

Apple tree on a farm

What makes a cobbler a cobbler?

An old-fashioned cobbler is a rustic dessert that’s made with a fruit filling (in this case apples) and covered with a batter or biscuit topping before baking. It gets its name because the top crust is not smooth like a pie crust, but rather “cobbled” and coarse. In a biscuit-topped cobbler, the dough is dropped on top of the fruit to create that bumpy texture. In a cobbler with batter, the cake puffs up around the fruit, giving the top its namesake “cobbled” texture.

Side shot of a skillet full of apple cobbler on a green table

The Two Different Types of Cobblers

In some cases, the cobbler topping is a thin batter, so it soaks down into the apples and forms a cake-like texture around the fruit. You can find this delicious version in my Blackberry Cobbler, Easy Blueberry Cobbler, or Easy Peach Cobbler.

By contrast, this traditional Southern apple cobbler recipe includes a made-from-scratch buttermilk biscuit topping, which is thicker than the batter version and therefore sits on top of the fruit filling. The biscuits are slightly sweet (taste a lot like scones), and turn a flaky, buttery golden brown. Paired with a warm and juicy filling, this dish works well for both breakfast and dessert. Now you have two excuses to enjoy the fall treat!

Overhead shot of traditional apple cobbler recipe served on a red and white antique bowl

What’s the difference between apple crisp and apple cobbler? And what about a crumble?

A cobbler should not be confused with a crisp or a crumble, which are also desserts that feature fruit like peaches, apples, and berries. Crumbles and crisps are very similar, as they both include a fruit base with a streusel topping. Originally, an old fashioned crisp would contain oats in the topping, while a crumble would not. These days, the words “crumble” and “crisp” are often used interchangeably when referring to these desserts. A cobbler, by contrast, is a fruit dessert with a biscuit or cake-like topping (no streusel), and it does not have a bottom crust.

Apple filling in a cast iron skillet

Ingredients

This is just a quick overview to show you what an apple cobbler is made of. As always, specific measurements and step-by-step baking instructions are included in the printable recipe box at the bottom of the post.

  • Apples: choose a firm apple that won’t break down into mush during the baking process. We like a sweet and tart apple. Good options include Granny Smith apples, Honeycrisp, Braeburn, Winesap, Pink Lady, Jonagold, and Gala apples.
  • Sugar: to sweeten the filling and to add just a touch of sweetness to the topping. You can substitute with brown sugar in the filling, if you like.
  • Lemon juice: a bright, acidic touch. It balances the sweetness of the fruit and enhances the apples’ natural flavors. Add lemon zest for even more lemon flavor.
  • Cinnamon, nutmeg, and allspice: warm autumn spices that flavor both the apples and the biscuit crust.
  • Salt: to balance the sweetness and enhance the other flavors in the dish.
  • Self-rising flour: a common pantry staple in most Southern households, self-rising flour is simply flour with the leavening and salt already added. I prefer an extra-fine soft winter wheat flour made by White Lily. This low-protein, low-gluten flour gives Southern biscuits that perfectly crisp-on-the-outside, light-on-the-inside texture.
  • Butter: I like salted butter, but you can use unsalted butter if you have it on hand. Make sure that your butter is very cold — or even frozen!
  • Buttermilk: for its acidity, as well as its fat and liquid content. In conjunction with the leavening agents, the acidity helps the biscuit topping rise. The buttermilk also gives the crust a nice, subtle tanginess and a tender crumb. Keep the buttermilk nice and cold before adding it to the dough.
Making buttermilk biscuit topping

How to Make Self-Rising Flour

If you don’t have a bag of self-rising flour in your pantry, that’s no problem. You can make 3 cups of self-rising flour by placing 3 cups of all-purpose flour in a bowl. Whisk in 3 teaspoons of baking powder and ¾ teaspoon of salt. Measure out 2 ⅔ cups of the mixture to use in this recipe.

Buttermilk Substitutes

Don’t have buttermilk? No problem! In a pinch, you can make your own buttermilk at home to use in this recipe. To do so, pour either 1 tablespoon of freshly squeezed lemon juice or 1 tablespoon of white vinegar into a large measuring cup. Add enough milk to equal 1 cup of liquid. Give it a stir, let it sit for about 5 minutes, and then use it in the recipe as directed. Brush the tops of the biscuits with cream, regular milk, or melted butter.

Apple cobbler before baking

How to Make Apple Cobbler

This easy apple cobbler recipe doesn’t require pre-cooking the fruit filling, an electric mixer, or rolling and cutting the dough. Simple is best!

  1. Make the Filling. Toss together the apple slices, sugar, lemon juice, spices, and salt in a large bowl or in your greased skillet or baking dish.
  2. Make the Topping. Stir together the biscuit dough, and then drop it in 6 equal portions on top of the fruit. You don’t need to cut out the dough with a biscuit cutter — just shape it into rustic discs that are about 1-inch thick.
  3. Bake the Cobbler. Transfer the pan to a 400°F oven and bake, uncovered, until the biscuits are golden brown and cooked through and the filling is bubbling, about 35-40 minutes.
Close overhead shot of a biscuit topped apple cobbler in a cast iron skillet

How to Serve a Southern Apple Cobbler Recipe

This recipe is best when served warm. You can offer it for breakfast or brunch with a side of thick, creamy Greek yogurt or a splash of cream. You can also serve the cobbler for dessert, in which case it’s best with a scoop of vanilla ice cream or a dollop of freshly whipped cream. You might like a drizzle of caramel sauce, too.

Apple cobbler with fresh apples on a green table

Storage

If you’d like, you can make the cobbler ahead of time and serve it at room temperature or reheat it just before serving. The cobbler will stay fresh when covered at room temperature for up to 12 hours. If you’d like to keep the cobbler fresh longer, you can store the cobbler in the refrigerator for 4-5 days, or keep it wrapped tightly in the freezer for up to 2 months. Once chilled, the biscuit topping becomes quite firm, so it’s best to reheat the leftovers before enjoying.

How to Reheat

Preheat the oven to 350°F. Cover loosely with foil and bake until warm, about 20 minutes. You can also microwave individual servings of cobbler for 15-30 seconds, or just until warm.

Horizontal front shot of a skillet of apple cobbler

Recipe Variations

  • If you don’t mind the texture, you can make the apple cobbler without peeling the fruit. We like to peel the fruit to avoid that chewy, tougher texture — but either way works!
  • Add other fruit to the filling. For instance, replace some of the apples with peeled, sliced pears or pitted, sliced plums. You might also like to stir in some fresh, tart cranberries.
  • Don’t have buttermilk or self-rising flour in your kitchen? See my notes above to prepare a buttermilk substitute or self-rising flour at home.
Square side shot of apple cobbler in a cast iron skillet

Tips for a Traditional Apple Cobbler Recipe

  • Allow the apple filling to sit and rest for 10-20 minutes while you make the biscuit topping. The sugar will release some of the fruit’s juices, which you want to include in the skillet when you prepare the dessert.
  • The butter and buttermilk need to be as cold as possible for flaky and tender biscuits. You can freeze the cubed butter for about 10-20 minutes before using it, or keep it in the refrigerator. I also keep the buttermilk in the refrigerator right up until it’s time to add it to the dough.
  • The dollops of biscuit dough on top of the fruit do not need to be perfect. We’re going for a “rustic” look! I like to portion out about 6 equal pieces of dough with a knife or by hand, and then use my hands to gently press the dough into rounds that are about 1-inch thick. There’s no need to roll the dough or pull out a biscuit cutter, although you certainly can do so if you like.
  • The cobbler is done when the filling is bubbly and the biscuits are cooked through. Make sure that the biscuits are totally cooked through by sticking a toothpick in the center of one. If it comes out clean, you’ll know they’re fully set.
  • If the tops of the biscuits start to get too dark before they are completely cooked through, you can tent the dish loosely with foil during the final few minutes of baking.
Overhead shot of a plate of apple cobbler with ice cream

More Apple Dessert Recipes to Try

Square side shot of apple cobbler in a cast iron skillet

Virginia Apple Cobbler

Prep: 25 minutes
Cook: 45 minutes
Total: 1 hour 10 minutes
Servings 6 people
Calories 508 kcal
A traditional Virginia apple cobbler recipe is one of autumn's most delicious treats!

Ingredients
  

FOR THE FILLING:

  • 6 cups peeled, thinly sliced apples (about 5-6 apples or 2 lbs.) (I like a combination of Granny Smith and Honey Crisp apples)
  • ½ cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • ¼ teaspoon salt

FOR THE TOPPING:

  • 2 ⅔ cups self-rising flour
  • 2 tablespoons granulated sugar
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ cup (1 stick) very cold salted butter, grated on a cheese grater
  • 1 cup plus 2 tablespoons cold whole buttermilk, divided
  • Coarse sugar, for topping
  • For serving: vanilla ice cream

Instructions

  • Preheat oven to 400°F. Grease a 2-quart baking dish or a 9-10 inch cast iron skillet.

PREPARE THE FILLING:

  • In the prepared baking dish or in a separate bowl, toss together the apple slices with the sugar, lemon juice, cinnamon, nutmeg, allspice, and salt. Set aside.

PREPARE THE TOPPING:

  • In a large bowl, whisk together self-rising flour, sugar, salt, cinnamon, and nutmeg. Add the grated butter and toss gently to combine, so that all of the butter is coated in the flour mixture. Stir in 1 cup of cold buttermilk just until combined. The dough should just come together, without any dry pockets of flour. Add a splash of extra buttermilk, if necessary.
  • Drop the dough onto the apple mixture in 6 equal portions, about ¾-inch – 1-inch thick.
  • Brush the tops of the biscuits with the remaining 2 tablespoons of buttermilk; sprinkle with coarse sugar.

BAKE THE COBBLER:

  • Bake, uncovered, for 35-40 minutes, until the fruit filling is bubbling and the biscuits are golden brown and cooked through. Tent the dish loosely with foil towards the end of the baking time if the top starts to get too dark before the cobbler is done.
  • Serve warm or at room temperature with vanilla ice cream.

Notes

  • Allow the apple filling to sit and rest for 10-20 minutes while you make the biscuit topping. The sugar will release some of the fruit’s juices, which you want to include in the skillet when you prepare the dessert.
  • The butter and buttermilk need to be as cold as possible for flaky and tender biscuits. You can freeze the cubed butter for about 10-20 minutes before using it, or keep it in the refrigerator. I also keep the buttermilk in the refrigerator right up until it’s time to add it to the dough.
  • The dollops of biscuit dough on top of the fruit do not need to be perfect. We’re going for a “rustic” look! I like to portion out about 6 equal pieces of dough with a knife or by hand, and then use my hands to gently press the dough into rounds that are about 1-inch thick. There’s no need to roll the dough or pull out a biscuit cutter, although you certainly can do so if you like.
  • The cobbler is done when the filling is bubbly and the biscuits are cooked through. Make sure that the biscuits are totally cooked through by sticking a toothpick in the center of one. If it comes out clean, you’ll know they’re fully set.
  • If the tops of the biscuits start to get too dark before they are completely cooked through, you can tent the dish loosely with foil during the final few minutes of baking.

Nutrition

Serving: 1/6 of the cobblerCalories: 508kcalCarbohydrates: 81gProtein: 8gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 45mgSodium: 457mgPotassium: 255mgFiber: 5gSugar: 36gVitamin A: 610IUVitamin C: 7mgCalcium: 73mgIron: 1mg
Keyword: apple cobbler, easy apple cobbler, southern apple cobbler recipe, traditional apple cobbler recipe
Course: Dessert
Cuisine: American
Author: Blair Lonergan
blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

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