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Easy Apple Cobbler Recipe

This delicious southern-style apple cobbler comes together easily in about twenty minutes.  It combines fresh apples, cinnamon, and brown sugar with a six-ingredient dough that bakes up more like a cake batter than a biscuit topping. 
Course Dessert
Cuisine American
Keyword apple cobbler recipe, how do you make apple cobbler, how to make apple cobbler
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 8
Calories 365kcal
Author Beth Pierce

Ingredients

Apple Filling

  • 5 cups apples peeled cored, and sliced
  • 1 tablespoon lemon juice
  • 1/2 cup brown sugar
  • 2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

Cobbler Topping

  • 1/3 cup unsalted butter
  • 1 1/2 cups all-purpose flour
  • 1 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup plus 2 tablespoons milk
  • 1 teaspoon vanilla extract

Instructions

  • In a large bowl, combine the apples, lemon juice, brown sugar, cinnamon, and nutmeg.  Toss to coat.
  • Preheat oven to 350 degrees.  Add butter to a 9 x 13 pan and place in oven to melt.  It only takes a few minutes, so keep an eye on it because you don't want it to be brown or burn. Remove from oven and let cool while you do the other steps.
  • Whisk together flour, sugar, baking powder, and salt. Pour in milk and vanilla and stir to combine.  Pour the batter into the pan over the butter.  Do NOT mix in.  Spoon the apple mixture on top.  Do NOT mix in.
  • Bake for 50-55 minutes or until golden brown and set.  Serve warm or cold.  

Notes

  • The best apples to use for this recipe are Honeycrisp, Braeburn, Pink Lady, Gala apples, and Granny Smith apples.
  • It is best to peel the apple for this dish. Some apple skins can be thick and tough. I personally don't want that in my dessert.
  • Top the cobbler with fresh whipped cream, a scoop of vanilla ice cream, or a drizzle of caramel sauce.
  • Store leftovers in the fridge for up to 3 days. Reheat in the oven or in the microwave at reduced power.
  • To freeze, first fully cool, then double wrap in plastic wrap. Freeze for up to 2 months. Thaw in the fridge overnight and reheat in the oven.

Nutrition

Calories: 365kcal | Carbohydrates: 70g | Protein: 4g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 24mg | Sodium: 322mg | Potassium: 181mg | Fiber: 3g | Sugar: 48g | Vitamin A: 330IU | Vitamin C: 4mg | Calcium: 153mg | Iron: 2mg