Sweet spiced apples are blanketed with a soft, fluffy topping in this comforting, homestyle apple cobbler. Give the apple filling a quick pre-cook on the stove, and then top with an easy batter that comes together in 1 bowl—what a dream!
One reader, Brandon, commented: “Such a great fall recipe! A warm, delicious smell when baking and pairs perfectly with vanilla bean ice cream. Easy steps to follow for the win! ★★★★★”
Another reader, Alessandra, commented: “My first time making apple cobbler and it was a complete SUCCESS thanks to this recipe! ★★★★★“
After enjoying many over the years and recently testing 9 variations—yes, NINE!—my team and I are confident THIS is the one and only apple cobbler recipe you ever need to make. (It’s definitely the only way we will ever make it again, because I’m tired of trying other variations. LOL)
Here’s Why You’ll Love It:
- Comforting, homey feels: A buttery soft topping cloaks a warm, gooey apple filling with lots of cozy spice flavor. This is perfect comfort food to cuddle up with on chilly fall evenings. If apple trees could give hugs, this is what it would feel like.
- Easier than pie: No question apple pie is a favorite dessert, but it’s also a true labor of love. A fruit cobbler requires no chilling or cooling steps, no special tools, and no decorating skills! If you can slice apples and stir, you can make this apple cobbler. A great beginner baking recipe.
- Quicker than pie: Sometimes we need a crowd-pleasing dessert that’s ready to eat sooner rather than later. Apple crisp also fits the bill.
- Simple ingredients: You likely have most of these basic ingredients in your kitchen already. It’s also a nut-free, egg-free baking recipe.
Ingredients You Need for Apple Cobbler & Why:
- Butter: A little melted butter goes in the filling, and the rest goes in the topping.
- Brown & White Sugars: Thanks to its molasses content, brown sugar adds flavor as it sweetens the apple filling. We’re using white granulated sugar in the topping, because brown sugar can weigh it down. (Tried and tested that, trust me!)
- Lemon Juice: A squeeze of lemon keeps the apples’ flavor fresh and bright.
- Flour: Just a bit in the filling, to thicken it. The rest is for the topping.
- Spices: Cinnamon, nutmeg, and allspice: apples’ favorite spices. We include them in this apple cake, too.
- Buttermilk: Buttermilk is your best bet here, for the softest, most delicious topping. You can use low-fat or whole buttermilk, whichever you can find at the store. If you can’t find it at all, whole milk works. No need for a buttermilk substitute, because we’re not really looking for a highly acidic ingredient.
- Vanilla & Salt: Flavor enhancers.
- Baking Powder: This leavener lifts the topping up as it bakes.
Recipe Testing Apple Cobbler – 9 Times
It took us a surprisingly long time to figure out the best way to make apple cobbler—which is supposed to be a relatively simple dessert. To pre-cook the apples or not to pre-cook the apples? Slices or chunks? Biscuit topping or batter topping? Apples on top or apples on the bottom? My lead recipe tester, Beth, and I just couldn’t seem to get it quite right.
First, we started out by testing a biscuit-style topping, like we use on peach cobbler and berry cobbler. However, peaches and berries are both a lot juicier than apples, and the biscuit-topped variations kept coming out unappealing and dry.
So we switched to testing a batter-based apple cobbler, like how we make this easy cherry cobbler. But those kept failing us, too. The apples were too heavy to sit on top of the batter, and prevented the dish from baking through. Keeping the butter separate also created strange and unappetizing-looking craters on top. They all tasted pretty gummy, too.
Back to the drawing board. We knew what didn’t work for apple cobbler. So what did?
This Is How You’ll Start: Peel and Slice the Apples
Start with the apple filling. Peel and slice your apples using a peeler (that’s an affiliate link to the one I use and love!), just like we do for baked apple cider French toast. You can skip peeling the apples if you’d like, but many prefer peeled apples in desserts. Slice up the apples and place them in a saucepan.
Success Tip: Pre-Cook the Apple Filling
Just a few minutes of gentle cooking gives the apple slices a head start on softening and releasing some juice so the filling doesn’t dry out. Plus, they get coated in a gooey cinnamon-spice brown sugar sauce that thickens up nicely as it bakes.
We tested this step by baking the apples in the oven for the pre-cook step, but they didn’t become as gooey and soft. Instead, they dried out.
The stove is the best choice.
Transfer the apple filling to a lightly greased 9×13-inch (3–4-quart capacity) baking dish. The pretty one pictured is by Magnolia Home and no longer available; this rectangle pan and this oval pan are similar.
Next, you’ll…
Whisk Together the Batter for the Topping
You’ll appreciate that the batter for the topping comes together with just 1 bowl and a whisk!
After multiple rounds of testing (whole milk, apple cider, apple juice, sour cream…), the champion ingredient for this apple cobbler topping was clearly the thick and creamy buttermilk. Pour and spread the batter over the apple layer in the baking dish, and then top with a sprinkle of cinnamon-sugar. Use a butter knife to give the topping a gentle swirl, for a subtle marbling effect. Look how pretty!
This cinnamon apple cobbler takes less than an hour to bake. You’ll know it’s done when the apple filling is bubbling up around the edges… and by the glorious baked apple smell wafting through your kitchen!
This cobbler is best served warm; no need to wait for it to completely cool. (Music to your ears and taste buds.)
Firmer apples are ideal for baking. Avoid soft, mealy, and mushy apples. For depth of flavor, it’s best to bake with a mix of tart and sweet apples. Use tart Granny Smith, Braeburn, Jonathan, or Pacific Rose. And use sweet Jazz, Honeycrisp, Pink Lady, or Fuji. For a detailed list of my favorite apple varieties and when to use each, you can visit my post The Best Apples for Baking.
Any 3–4-quart baking dish works, such as a 9×13-inch dish. The pictured one is by Magnolia Home and no longer available; this rectangle pan and this oval pan are similar.
You can, but it’s 100x better fresh. I found that the apple filling dried out a bit after freezing and thawing, and the cake-like topping is a bit wet. If you want to try it, however, freeze baked and cooled cobbler for up to 3 months. Thaw in the refrigerator and see reheating instructions below.
Yes. See detailed instructions below.
Vanilla ice cream is this dish’s best friend and I’m pretty confident no one will turn down a drizzle of salted caramel sauce, either.
From my kitchen to yours, here is the best apple cobbler I’ve ever had. (And I’ve had way too many at this point.)
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Apple Cobbler Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour (includes pre-cook)
- Total Time: 1 hour, 20 minutes
- Yield: serves 12
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Sweet cinnamon-spiced apples are blanketed with a soft, fluffy topping in this comforting, homestyle apple cobbler. Give the apple filling a quick pre-cook on the stove, and then top with an easy batter that comes together in 1 bowl—what a dream! See Notes for best apples to use and how to halve the recipe, if needed.
Ingredients
Apples
- 2 Tablespoons (28g) unsalted butter
- 8 cups (about 1kg) peeled and sliced apples* (1/4-inch slices; about 7 apples)
- 3 Tablespoons (37g) packed light or dark brown sugar
- 1 Tablespoon fresh squeezed lemon juice
- 1 Tablespoon all-purpose flour
- 1 and 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
Topping
- 6 Tablespoons (85g) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 1 cup (240ml) buttermilk*
- 2 teaspoons pure vanilla extract
- 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- optional: 1 Tablespoon granulated sugar + 1/2 teaspoon cinnamon, for sprinkling
Instructions
- Preheat oven to 350°F (177°C). Lightly grease a 9×13-inch baking pan (or any 3–4-quart baking dish works).
- Pre-cook the apples: Melt 2 Tablespoons of butter in a medium saucepan over medium heat. Add the apple slices, brown sugar, lemon juice, flour, and spices. Cook, stirring, for 5 minutes, or until the apples are coated and begin to soften. Transfer apple filling to the prepared baking pan.
- Make the topping: Whisk the melted butter and sugar together in a medium bowl. Add the buttermilk, vanilla, flour, baking powder, and salt, and whisk until combined and mostly smooth. Some small lumps are OK. Pour and spread the batter over the apples. Sprinkle cinnamon-sugar evenly over the top. Use a butter knife to gently swirl the topping as best you can (the apples get in the way a bit, and that’s fine).
- Bake on the center rack for 48-55 minutes or until the topping is golden and the apple filling is bubbling around the edges. If you find the top of the cobbler is browning too quickly in the oven, loosely cover it with aluminum foil (I usually do this about halfway through baking). Remove from the oven, place on a cooling rack, and allow to cool for at least 5 minutes before serving.
- Serve warm, room temperature, or cold; on its own or topped with vanilla ice cream and/or salted caramel sauce.
- Cover leftovers tightly and store in the refrigerator for up to 5 days. Reheat in the microwave or bake, covered, in a 300°F (149°C) oven, for 20 minutes or until heated through.
Notes
- Make Ahead Instructions: I do not recommend preparing and refrigerating the cobbler, unbaked, because the batter thickens the longer it sits. Also, the baking powder is initially activated once mixed with wet ingredients. The only way to prepare ahead of time is to cook the apple layer, cool, cover, and then refrigerate it for up to 2 days. Bring to room temperature before using.
- Freezing Instructions: This dessert is 100x better fresh. The apple filling dries out a bit after freezing and thawing, and the cake-like topping is a bit wet. If you want to try it, however, freeze baked and cooled cobbler for up to 3 months. Thaw in the refrigerator. See reheating instructions in step 6.
- Special Tools (affiliate links): Vegetable Peeler | Saucepan | Silicone Spatula | 9×13-inch (3–4-quart capacity) Baking Dish (the one pictured is by Magnolia Home and no longer available; this rectangle pan and this oval pan are similar | Glass Mixing Bowl | Whisk | Cooling Rack
- Apples: I like to use a mix of tart (like Granny Smith) and sweet (like Honeycrisp) apples. Here are the best apples for baking.
- Buttermilk: You can use either low-fat or whole buttermilk. If you can’t find either, use whole milk. No need to make a buttermilk substitute with lemon juice or vinegar. Avoid lower-fat milk.
- Serving Suggestion: Top with a drizzle of salted caramel sauce and/or vanilla ice cream.
- Can I Halve This Recipe? Yes; use a square 8-inch pan or round 9-inch cake pan or pie dish (square 9-inch pan is too big). Follow the recipe above, but halve all of the ingredients. The pre-cook time for the apples is about the same. The bake time is about 40 minutes.
- Can I Use Pears Instead? Yes. Same amount. The pre-cook step may need to be reduced if the pears are particularly soft, probably around just 3 minutes.
Reader Comments and Reviews
So my husband just dished out a third helping so I would say this is a keeper! Easy and so delicious. I used honey crisp, gala and Fuji apples and added a little more cinnamon. I made a half batch because it’s just the two of us but I realize that I could have made the full recipe because as I’m writing this my husband wanted to finish my plate!
I will definitely make this again and again!
Wonderful and easy to follow directions, as always! Just love your website, Sally. It’s my go to for delicious recipes!!
Super yummy and easy to make. I loved the cake to apple ratio, but the hubs would like a few more apples next time.
Delicious and super easy to make. So good with some vanilla ice cream.
Delicious! This was so easy to make and a great way to welcome fall.
Easy to make and delicious with some vanilla ice cream.
Great flavors! A fall classic. Wish we had more to taste but the dog counter surfed and took a bite out of the dish!
OMG is all I can say. Absolutely delicious! I have a big cast iron skillet so I used it for both cooking the apples and then baking the cobbler and it worked great! Definitely make the salted caramel sauce to go with it, it took it to the next level! Everyone, even my picky kids, loved it!
I give this recipe a 3 1/2 stars. The cobbler crust was delicious and the apple filling was delicious, but the ratio was way off. It either needed twice as many apples or half the crust. I’m surprised since this recipe has been tested and improved upon so many times. Disappointing! I will adjust if I make it again.
I made this recipe gluten free and it turned out great!
Made this for our card party yesterday. Everyone loved it. I made it exactly as written. I wouldn’t change a thing.
My new go-to cobbler recipe! The apples had the perfect cook and the sauce it produced was delicious! And ohhh the topping! I’ve made a couple of other cobbler recipes from other people and thought, maybe cobbler isn’t for me. Well this changes everything and will now be the recipe I use.
An amazing delicious apple cobbler. Great dessert served for any occasion.
This recipe was a huge hit in my home! My husband and toddlers absolutely loved it and went back for seconds. It would definitely pair well with vanilla ice cream! I might try adding chopped pecans next time for a little crunch.
Nice fall flavors but the ratio felt off. Needed more ooey gooey filling.
Looks wonderful! I don’t like allspice or nutmeg. Should I increase the cinnamon?
Hi Terry, yes, you can increase the cinnamon to make up for omitting those two spices. Enjoy!
Not too sweet, and surprisingly low cal
Delicious! I used a mix of green and homegrown red apples and the flavor was perfect! Great way to use all the extra apples from our apple tree!
Thanks to Sally’s baking team for helping me get my picture uploaded. I’d give the Cinnamon Apple Cobbler 10 stars if possible. It’s a real KEEPER!
I made this for a dinner at church for homeless men. They loved it and ate every last bite!
This was my first Sally’s recipe (and I’ve made a ton) that wasn’t a home run for my family as written. As others have said, we found the apple to topping ratio off and the filling too dry for our tastes. When I made it with twice the apples, added some (1/4 cup) apple cider and a little cornstarch to filling, and then halved the topping, we loved it! The buttermilk was new in the topping for me and I love the cakiness it provides.
I loved the flavors, but next time I would increase the apple filling. The other reason this isn’t my favorite cobbler ever is I made the peach cobbler from this site last month and that was so good it was hard to like this style of cobbler as much compared to the biscuits of the other recipe.
Yum! This was amazing! I always made apple crisp but this has converted us to apple cobbler! The whole family loved it!
Yum! This was amazing! I have always made apple crisp but this recipe has converted us to this apple cobbler instead! The whole family loved it.
This was so quick and easy and my family loved it! Definitely will make over and over again!
The taste was amazing! The fruit-to-cobbler ratio was a little too cobbler-y for me but otherwise it was great!
I literally just baked this apple cobbler and may I say that Apple Cobbler for breakfast is a must have !!! Sally, your recipes are the best and without rival in my humble opinion. Your recipes are easy and ALWAYS excellent!!!
I’m so excited there’s an apple cobbler recipe here! Delicious.
Thanks so much for this delicious recipe. I shared it with our daughter and son in law; they loved it too. I am having trouble uploading the picture on my new computer and need some assistance. Please help! Thank you.
So easy and delicious! I prepped the apples ahead and the rest came together so quickly. I made a half recipe and it was perfect for four of us. Would definitely make again. The cake was light and fluffy and perfectly spiced. Great with cool whip but caramel would be amazing.
This was a winner!!