Apple Cobbler

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Warm cinnamon and nutmeg enhance the ultra-comforting flavor of this classic dessert for a completely homemade Apple Cobbler that everyone will devour! The fluffy cobbler and sweet apples are truly the stuff dreams are made of!

Why You’ll Love This Apple Cobbler Recipe

It’s not fall if I don’t make this apple cobbler at least once! Here’s why I think you’ll love it just as much as I do:

  • Sweet and comforting. Fresh apples are cooked to soft, airy perfection and dusted with cozy fall spices like cinnamon and nutmeg. Every bite of this cobbler is a comfort!
  • Super easy. Three simple components are layered together and baked with no decorating or cooling time required.
  • Crowd-pleaser. Even people without a big sweet tooth will instantly fall in love with this apple cobbler! Once you factor in the light and fluffy cake topping complete with a veil of cinnamon sugar, you can rest assured that everyone’s plate will come back spotless.
Freshly baked apple cobbler in a casserole dish with a couple of servings removed.

What Is the Difference Between Apple Crisp and Apple Cobbler?

Apple cobbler is quite similar to apple crisp in terms of the filling, but the two desserts have totally different toppings that set them apart. As its name suggests, a crisp has a crispier topping that’s typically made with oats to give it a crumbly texture. A cobbler has more of a cakey or biscuity topping that uses a leavening agent like baking powder to help it rise.

Both treats are full of fruit and insanely delicious, so I highly recommend trying them both. This cobbler has a wonderfully light topping that makes it perfect for people who swear by soft desserts like cupcakes and brownies.

A close-up shot of apple cobbler in a bowl with two apples in the background.

Recipe Ingredients

I can hardly think about this easy apple cobbler recipe without drooling! Here are the trusty ingredients that make it possible. Refer to the recipe card near the end of this post for specific amounts and the full set of directions.

For the Apple Filling

  • Thinly sliced apples – I use Granny Smith and Honeycrisp apples for a mix of sweet and tart flavor.
  • Brown sugar – Make sure to pack it into the measuring cup.
  • All-purpose flour – To thicken the filling. Unlike the brown sugar, this should not be packed.
  • Spices – I like to keep it nice and simple with ground cinnamon and nutmeg.
  • Salt – Feel free to use sea salt, table salt, etc.
  • Butter – Melted and slightly cooled.
  • Lemon juice – Freshly squeezed lemon juice offers the best flavor!

For the Batter

  • All-purpose flour – Fluff this up and spoon it into the measuring cup to prevent packing. Better yet, use a food scale.
  • Sugar – Grab the granulated sugar instead of the brown sugar for this part.
  • Baking powder – This ensures that the topping comes out nice and fluffy.
  • Salt – Again, use whichever salt you prefer when baking.
  • Milk – Whatever you have on hand is great, I generally use 1 or 2%.
  • Egg – You won’t need the white – just the yolk.
  • Vanilla extract – Pure vanilla extract is the way to go.
  • Unsalted butter – Melt the butter for this part, too.

For the Topping (Optional)

  • Sugar – Brown sugar and granulated sugar both work here.
  • Cinnamon – Use more or less of this depending on how strong you want the flavor to be!

What Kind of Apples Should I Use?

Granny Smith, Honeycrisp, Pink Lady, and Gala apples are all very popular in baked goods. Any of them would work well in this cobbler, but I like to use a combination of the first two.

Granny Smith apples are great because their firmness keeps them from getting slimy while their tartness prevents the filling from tasting overly sweet. The same goes for Honeycrisp apples with regard to the firmness, but they fall more on the sweet side. Using both kinds together really is the best of both worlds!

A serving of homemade apple cobbler in a bowl on a marble countertop.

How to Make Apple Cobbler

There’s nothing complicated about making apple cobbler from scratch. After 15 minutes of light prep work, the oven takes care of the rest!

  • Heat the oven. Preheat the oven to 375°F.
  • Make the filling. Add all of the ingredients for the filling to a saucepan and stir to combine. Cook the mixture over medium heat, stirring frequently, for 3-5 minutes to melt the sugar and release some apple juices.
  • Add the apples to the pan. Remove the apples from the heat and pour the filling into a 9×13-inch pan. Spread it out evenly, then set the pan aside.
  • Make the batter. Combine the flour, sugar, baking powder, and salt in a large mixing bowl. Add the milk, egg yolk, vanilla extract, and butter, mixing until well combined.
  • Pour the batter over the filling. Pour the batter evenly over the apples.
  • Add the topping. Combine the cinnamon and sugar for the topping, then sprinkle the mixture over the batter.
  • Bake. Bake the apple cobbler for 30-35 minutes, or until it’s lightly golden on top.
  • Enjoy! Remove the cobbler from the oven and let it cool for 5-10 minutes, then serve it warm.

Tips for Success

Use the tips and tricks below to make sure your apple cobbler comes out perfect.

  • Peel the apples. Peeling the apples is a quick extra step that makes your cobbler filling even more irresistible. The skin tends to separate from the rest of the apple in the oven and detract from the texture of the treat.
  • Don’t omit the topping. You could technically leave off the cinnamon-sugar topping, but I just don’t know why you would. Cinnamon and apples are such a divine duo, and this simple finishing touch really ties everything together.
  • Pre-cook the filling. If you’d like, you can leave your stove alone and add the raw apple filling to the pan, but I highly recommend pre-cooking it if you have a few extra minutes. It brings out more of the apple juices and gives you a better filling.
  • Adjust the baking powder. I use a full teaspoon of baking powder in the cobbler, so it rises almost completely above the apples. If you’d prefer the apples to be nestled among the cobbler more, you could reduce it to 3/4 teaspoon.
  • Serve immediately. Definitely let your cobbler cool enough so that it doesn’t burn your mouth – but after that, go ahead and dig in. It’s best when it’s fresh.
A serving of apple cobbler in a bowl with a spoon and a small scoop of ice cream.

Serving Suggestions

I always finish off a warm helping of cobbler with a cold and creamy scoop of vanilla ice cream, but there are plenty of alternative or additional toppings at your disposal. From fluffy homemade whipped cream to brown sugar caramel sauce, the sky is the limit! You could even sprinkle on some granola or crushed nuts to add a crunchy element.

How to Store and Reheat Extras

Wondering how to save your leftover cobbler? Here’s what I’d recommend:

  • To store. Leftover apple cobbler can be kept at room temperature for up to 1 day. Either cover the baking dish tightly in plastic wrap, or store the cobbler in an airtight container. After 24 hours, transfer it to the fridge for up to 4 extra days.
  • To reheat. Microwave individual servings in a heat-proof dish for 20-30 seconds. Easy as that!

Can I Freeze This Apple Cobbler Recipe?

Even though this cobbler is best when it’s fresh, it still tastes amazing when it’s frozen and reheated. If you’d like to store it in the freezer, transfer the cooled cobbler to a freezer-safe container and freeze it for 2-3 months. Thaw it out in the fridge overnight before you reheat it.

More Cobblers and Crisps

If you love cobbler and crisp recipes, be sure to check out the following:

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A close-up shot of apple cobbler in a bowl with two apples in the background

Apple Cobbler

  • Author: Lindsay
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 8
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


This sweet apple cobbler is topped with a soft, cake-like batter, and filled with tons of tender apples cooked in cinnamon and nutmeg. You’ll love this comforting fall dessert!


For the Apple Filling

  • 5 cups (595g) thinly sliced granny smith apples (about 4 large apples) – I used granny smith and honeycrisp
  • 1/2 cup plus 2 tbsp (140g) packed brown sugar
  • 2 tablespoons (16g) all purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 2 tablespoons butter, melted
  • 1 tablespoon lemon juice

For the Batter

  • 1 cup (130g) all-purpose flour
  • 1 cup (207g) sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup (180ml) milk
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • 1/4 cup (112g) unsalted butter, melted

For the Topping (Optional)

  • 1 tablespoon sugar
  • 1 teaspoon ground cinnamon


  1. Preheat oven to 375°F.
  2. Add all the ingredients for the apples to a saucepan and stir to combine. Cook over medium heat, stirring frequently, for 3-5 minutes to melt the sugar and release some apple juices.
  3. Remove apples from heat and pour everything into a 9×13 pan. Spread evenly, then set aside.
  4. In a large mixing bowl, combine the flour, sugar, baking powder and salt.
  5. Add the milk, egg yolk, vanilla extract and butter and mix until well combined.
  6. Pour the batter evenly over the apples.
  7. Combine the cinnamon and sugar for the topping and sprinkle over the top of the batter.
  8. Bake for 30-35 minutes or until lightly golden on top.
  9. Remove from the oven to cool for 5-10 minutes, then serve warm.


  • Nutrition facts include the optional topping.
  • To Store & Reheat: Tightly cover the cooled cobbler with plastic wrap and keep it at room temperature for up to 24 hours – or in the fridge for 4-5 days. Microwave individual servings in a heat-proof dish for 20-30 seconds before enjoying.
  • To Freeze: Apple cobbler is best fresh, but it still tastes amazing when frozen and reheated. Transfer the cooled cobbler to a freezer-safe container and freeze it for 2-3 months. Thaw it out in the fridge before reheating.


  • Serving Size:
  • Calories: 350
  • Sugar: 46.5 g
  • Sodium: 163.2 mg
  • Fat: 9.6 g
  • Carbohydrates: 64.1 g
  • Protein: 3.4 g
  • Cholesterol: 46.4 mg


About Lindsay

I'm a wife and a mom to twin boys and a baby girl! And I've got a serious sweets addiction! Bring on the treats!

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29