Perfect Apple Cobbler
This is truly the best homemade apple cobbler recipe we have ever made. The easy filling has fresh apples, cinnamon, and maple syrup, and the topping reminds me of a brown sugar cookie with a soft, fluffy, sweet biscuit in the middle. I can’t get enough of this incredible homemade apple cobbler. The topping alone is worth making the recipe. It’s somewhere between a soft brown sugar cookie, a flaky pie crust, and a soft and fluffy biscuit. Then there’s the filling, made with fresh apples that soften and release their juices as they bake, creating a sauce with the perfect consistency. This cobbler is truly one of my favorite apple recipes! It feels like a cozy, old-fashioned dessert, and I can’t wait for you to make it. Key Ingredients Apples: In my easy apple cobbler recipe, I prefer fresh apples to canned ones. When choosing your apples, go for varieties you love. I like using two different kinds, just like we do for our homemade apple pie. In the photos, we used Honeycrisp and Pink Lady. But if you have canned apples you love, feel free to use those instead of our filling recipe below. Maple syrup and brown sugar: I use brown sugar in both the topping and the apple filling, and also love adding a touch of maple syrup to the apples for a little maple flavor (it’s so good!). Flour and baking powder: All-purpose flour works great in this recipe, but a gluten-free 1:1 all-purpose blend or even spelt flour would be delicious if you have them on hand. The baking powder helps keep the topping fluffy and soft. Lemon juice, vanilla, and spices: The lemon juice balances the sweetness of the filling, while vanilla adds classic flavor. I also include cinnamon, ginger, cloves, and a bit of salt, which makes the filling even more delicious. Butter: I use butter in the cobbler topping, and you should, too. When you mix the butter with the brown sugar, the topping resembles a soft brown sugar cookie! Milk: You only need a tablespoon of milk, but buttermilk or cream would work, too. You can also substitute dairy-free milk if you prefer. Apples: In my easy apple cobbler recipe, I prefer fresh apples to canned ones. When choosing your apples, go for varieties you love. I like using two different kinds, just like we do for our homemade apple pie. In the photos, we used Honeycrisp and Pink Lady. But if you have canned apples you love, feel free to use those instead of our filling recipe below. Maple syrup and brown sugar: I use brown sugar in both the topping and the apple filling, and also love adding a touch of maple syrup to the apples for a little maple flavor (it’s so good!). Flour and baking powder: All-purpose flour works great in this recipe, but a gluten-free 1:1 all-purpose blend or even spelt flour would be delicious if you have them on hand. The baking powder helps keep the topping fluffy and soft. Lemon juice, vanilla, and spices: The lemon juice balances the sweetness of the filling, while vanilla adds classic flavor. I also include cinnamon, ginger, cloves, and a bit of salt, which makes the filling even more delicious. Butter: I use butter in the cobbler topping, and you should, too. When you mix the butter with the brown sugar, the topping resembles a soft brown sugar cookie! Milk: You only need a tablespoon of milk, but buttermilk or cream would work, too. You can also substitute dairy-free milk if you prefer. Find the full recipe with measurements below. Tips for Making the Best Apple Cobbler Tip 1: Chill the topping dough. I start with the topping. I stir melted butter into flour, baking powder, and salt until I get a crumbly, cookie-like dough. I press the dough into a rough rectangle or disc, wrap it with plastic wrap, and refrigerate for 30 minutes. I’ll roll this out later, but I roughly form it into a shape that fits my baking dish. In the video, I shaped it into a rectangle since I was baking the cobbler in a rectangular dish. If you’re looking for a crispier topping with oats, check out my easy apple crisp recipe. Or, for a simpler dessert, try these easy baked apples. Tip 2: Perfecting the filling. While the topping chills, I prepare the fresh apple filling. I peel and core the apples, then slice them about 1/4-inch thick. With this thickness, my apples get nice and soft in the oven. (If you prefer a bit more crunch, slice them thicker.) Then I toss the sliced apples with maple syrup, lemon juice, and vanilla. So that the filling tastes amazing and thickens a little, I scatter a mixture of flour, cinnamon, ginger, cloves, and salt over the apples and toss really well. Tip 3: Use parchment paper to roll dough. Now it’s time to assemble our apple cobbler! I roll out the chilled topping and find it’s easier to place the dough between two sheets of parchment paper while rolling (trust me, it helps tremendously). The dough is more like sugar cookie consistency than pie dough, so it tends to stick to your rolling pin. Tip 4: Have fun with the topping. Go freestyle! Moving the topping onto the apples can be tricky and causes the dough to crack, but that’s okay! I embrace the rustic charm and break it apart into shingles. Then, I place those shingles over the apple filling, overlapping them slightly. Tip 5: Serving ideas. I bake my cobbler until it’s bubbly, golden brown, and the topping feels firm, about 50 minutes to 1 hour at 350°F. Then, before serving, I let my apple cobbler cool a little. I love serving it warm with a scoop of ice cream, a drizzle of homemade salted caramel sauce, or a dollop of homemade whipped cream. If you want a dairy-free option, try my coconut whipped cream recipe. Perfect Apple Cobbler PREP 40 mins COOK 50 mins TOTAL 1 hr 30 mins PREP 40 mins COOK 50 mins TOTAL 1 hr 30 mins Homemade apple cobbler is very easy to make and thanks to fresh apples and the perfect blend of spices, it tastes incredible! I’m over the moon with this brown sugar cobbler topping. It’s somewhere between cookie and biscuit, we love it! Makes 8 servings Watch Us Make the Recipe You Will Need Cobbler Topping 12 tablespoons (170g or 3/4 cup) unsalted butter, melted and cooled slightly 2 cups (260g) all-purpose flour 2/3 cups (135g) light brown sugar 2 teaspoons (8g) baking powder 1/4 teaspoon fine sea salt 1 tablespoon milk 1 teaspoon vanilla extract 6 large apples, peeled and sliced, about 3 ¼ pounds 2 tablespoons maple syrup 1 tablespoon fresh lemon juice 1 ½ teaspoons vanilla extract 2 tablespoons (18g) all-purpose flour 1 tablespoon (12g) brown sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger Pinch ground cloves 1/8 teaspoon fine sea salt Directions Make Topping 1Whisk the flour, brown sugar, baking powder, and salt until well blended. Make a well in the middle and add the melted butter, milk, and vanilla. Stir with a wooden spoon until mixed and crumbly. 2Form the crumbly dough into a rectangle or disc and wrap it with plastic wrap. Chill in the fridge for 30 minutes. Shape into a disc if your baking dish is round, and shape into a rectangle if your baking dish is rectangular. Make Topping 1Whisk the flour, brown sugar, baking powder, and salt until well blended. Make a well in the middle and add the melted butter, milk, and vanilla. Stir with a wooden spoon until mixed and crumbly. 2Form the crumbly dough into a rectangle or disc and wrap it with plastic wrap. Chill in the fridge for 30 minutes. Shape into a disc if your baking dish is round, and shape into a rectangle if your baking dish is rectangular. Make Filling 1While the topping chills, make the apple filling. Peel and core the apples, then slice into 1/4-inch thick slices. Add them to a large mixing bowl and toss with maple syrup, lemon juice, and vanilla. 2In a small mixing bowl, whisk 2 tablespoons of flour with 1 tablespoon of brown sugar, cinnamon, ginger, cloves, and 1/8 teaspoon of salt. Scatter the flour mixture over the apples and toss well. Make Filling 1While the topping chills, make the apple filling. Peel and core the apples, then slice into 1/4-inch thick slices. Add them to a large mixing bowl and toss with maple syrup, lemon juice, and vanilla. 2In a small mixing bowl, whisk 2 tablespoons of flour with 1 tablespoon of brown sugar, cinnamon, ginger, cloves, and 1/8 teaspoon of salt. Scatter the flour mixture over the apples and toss well. To Finish 1Preheat the oven to 350°F (176° C) and lightly grease a 13-inch by 9-inch baking dish with butter. 2Add the apples to the baking dish, making sure to scrape all spices and liquid from the bowl. 3To roll out the topping, open the plastic wrap to lay flat, place a sheet of parchment paper or more plastic wrap on top, and then roll out the dough to be about ¼-inch thick. The dough is sticky, so using parchment paper prevents it from sticking to your rolling pin. 4Tear the dough into pieces and place onto the apples in the baking dish, overlapping slightly (like shingles on a roof). 5Press the dough down onto the apples, then bake until the filling is bubbly, the top is firm like a cookie, and turning golden in places, 50 minutes to 1 hour. For even baking, rotate the baking dish about halfway during baking. To Finish 1Preheat the oven to 350°F (176° C) and lightly grease a 13-inch by 9-inch baking dish with butter. 2Add the apples to the baking dish, making sure to scrape all spices and liquid from the bowl. 3To roll out the topping, open the plastic wrap to lay flat, place a sheet of parchment paper or more plastic wrap on top, and then roll out the dough to be about ¼-inch thick. The dough is sticky, so using parchment paper prevents it from sticking to your rolling pin. 4Tear the dough into pieces and place onto the apples in the baking dish, overlapping slightly (like shingles on a roof). 5Press the dough down onto the apples, then bake until the filling is bubbly, the top is firm like a cookie, and turning golden in places, 50 minutes to 1 hour. For even baking, rotate the baking dish about halfway during baking. Adam and Joanne's Tips Storing: Baked apple cobbler lasts in an airtight container in the fridge for up to 5 days. Freeze for up to 3 months. To thaw, let the cobbler sit at room temperature for an hour or two, then reheat it in the oven or microwave. Make ahead: Assemble the cobbler and then cover the apple cobbler tightly with plastic wrap or foil. Refrigerate for up to 24 hours. When ready to bake it, let it warm up on the counter while the oven preheats. Then, bake the cobbler as instructed in our recipe below. Gluten-free cobbler: Replace the flour in the topping with a 1:1 all-purpose flour blend and use 1 tablespoon of cornstarch in the filling mixture. Vegan cobbler: Ensure all sugar is vegan certified, use a plant-based butter, and dairy-free milk. The nutrition facts provided below are estimates. Storing: Baked apple cobbler lasts in an airtight container in the fridge for up to 5 days. Freeze for up to 3 months. To thaw, let the cobbler sit at room temperature for an hour or two, then reheat it in the oven or microwave. Make ahead: Assemble the cobbler and then cover the apple cobbler tightly with plastic wrap or foil. Refrigerate for up to 24 hours. When ready to bake it, let it warm up on the counter while the oven preheats. Then, bake the cobbler as instructed in our recipe below. Gluten-free cobbler: Replace the flour in the topping with a 1:1 all-purpose flour blend and use 1 tablespoon of cornstarch in the filling mixture. Vegan cobbler: Ensure all sugar is vegan certified, use a plant-based butter, and dairy-free milk. The nutrition facts provided below are estimates. Nutrition Per Serving Serving Size 1 of 8 servings / Calories 433 / Total Fat 17.9g / Saturated Fat 10.8g / Cholesterol 45.8mg / Sodium 122.2mg / Carbohydrate 66.7g / Dietary Fiber 4.3g / Total Sugars 34.9g / Protein 4.1g AUTHOR: Joanne Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us