Easy Apple Cobbler

Square overhead shot of a white bowl full of traditional apple cobbler with scoops of vanilla ice cream on top.

5 from 2 votes

Fresh apples baked under a buttery drop-biscuit topping, warmly spiced and finished with sparkling sugar for a crackly crust. No mixer, no rolling pin, and no pre-cooking the fruit.

Course Dessert

Cuisine American, Southern

Keyword apple cobbler, apple cobbler recipe, easy apple cobbler, southern apple cobbler recipe, traditional apple cobbler recipe

Prep Time 25

Cook Time 45

Total Time 1 10

Servings people

Calories 443kcal

Author Blair Lonergan

Ingredients

FILLING:

6 cups peeled, cored, and thinly sliced apples (about 5-6 apples or 2 lbs.); I like a combination of Granny Smith and Honey Crisp apples
½ cup firmly packed light brown sugar
2 tablespoons granulated sugar
2 tablespoons all-purpose flour
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
⅛ teaspoon ground allspice
⅛ teaspoon kosher salt

TOPPING:

1 ¼ cups all-purpose flour
½ cup granulated sugar
1 ½ teaspoons baking powder
¾ teaspoon kosher salt
6 tablespoons very cold (or frozen) salted butter, coarsely grated on the large holes of a box grater
½ cup whole milk, half-and-half, or heavy whipping cream
1 tablespoon white sparkling sugar
For serving: vanilla ice cream

Instructions

PREPARE THE FILLING

Toss the apples with the sugars and spices. Preheat the oven to 350°F. Spray an 11 x 7-inch baking dish (or other 2-quart dish) with nonstick cooking spray. Place the apples in the prepared pan. Sprinkle with brown sugar, granulated sugar, flour, lemon juice, vanilla extract, cinnamon, ginger, nutmeg, allspice, and kosher salt. Stir to combine and let rest while you make the topping.

PREPARE THE TOPPING

Cut the grated butter into the dry ingredients. In a medium bowl, whisk together the flour, granulated sugar, baking powder, and kosher salt. Add the grated butter and toss gently to combine, so that all of the butter is coated in the flour mixture. The mixture should resemble coarse crumbs with visible bits of flour-coated butter throughout.
Stir in the milk just until the dough comes together. Add the milk or cream and stir gently with a fork until a sticky dough forms. It will be wetter than traditional biscuit dough. Do not overmix.
Drop the dough over the fruit and add sparkling sugar. Drop the dough by heaping tablespoonfuls evenly over the apple filling. It will not cover the fruit completely. Sprinkle with the sparkling sugar.

BAKE THE COBBLER

Bake until golden and bubbling. Bake for 45 to 50 minutes, until the fruit filling is bubbling at the edges and the topping is golden brown and cooked through. A toothpick inserted into the thickest dollop should come out clean. Tent the dish loosely with foil toward the end of baking if the top starts to get too dark.
Rest, then serve warm. Let the cobbler sit for about 10 minutes so the filling settles. Serve warm or at room temperature with vanilla ice cream.

Notes

Choosing apples: Use firm varieties that hold their shape, such as Granny Smith, Honeycrisp, Braeburn, Winesap, Pink Lady, Jonagold, or Gala. A mix of one tart and one sweet gives the best flavor. Avoid soft, mealy apples like Red Delicious.
Slice thickness: Cut the apples about ¼ inch thick and keep the slices uniform so they finish cooking at the same time as the topping.
Let the filling rest: The 10-minute rest while you mix the topping lets the sugar draw juice from the apples, which is what gives you a saucy filling rather than a dry one.
Keep the butter frozen: Grate the butter straight from the freezer and work quickly. Cold butter is what creates steam pockets and a light topping.
Rustic dollops are correct: The dough does not need to cover the fruit or look even. It spreads in the oven into that hallmark cobbled crust. A cookie dough scoop makes quick work of portioning.
Doneness cues: Wait for the filling to bubble at the edges and check the thickest dollop of topping with a toothpick. Golden color alone is not a reliable signal.
Peeling is optional: Leaving the skins on works fine and saves time, though the texture will be chewier.
Storage: Covered at room temperature for up to 12 hours, refrigerated in an airtight container for 4 to 5 days, or wrapped tightly and frozen for up to 2 months. Reheat covered at 350°F for about 20 minutes, or microwave individual servings for 15 to 30 seconds.

Nutrition