Easy Apple Cobbler Recipe

A scoop of vanilla ice cream melting on warm apple cobbler.

5 from 1 ratings

Look no further for the best apple cobbler recipe! A warmly spiced and perfectly sweet apple filling topped with an easy, quick, and tender drop biscuit topping.

Prep Time20

Cook Time40

Total Time1

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: people

Author: Chef Lindsey

Ingredients

Filling:

8 apples approximately 1375g after cutting, mix of fuji, granny smith, honey crisp, etc
2 lemons juiced (1/4 cup)
¼ teaspoon salt
¼ cup light brown sugar
¼ cup granulated sugar
1 teaspoon ground cinnamon
2 tablespoons cornstarch
1 tablespoon butter cut into small pieces

Biscuits:

1 cups all-purpose flour
2 tablespoons granulated sugar
2 tablespoons light brown sugar packed
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon kosher salt
4 tablespoons unsalted butter melted
½ cup heavy cream

US Customary - Metric

Instructions

Apple Filling:

Preheat the oven to 350°F conventional (no fan).
Peel the apples and slice them in half and in half again. Cut out the core and stem from both sides with your knife on a diagonal. Repeat with all apples. Slice each quarter into 1/8- ¼ inch thick slices across. You can watch what I’m talking about in this apple pie video.
Mix the sliced apples, lemon juice, salt, sugars, and cinnamon in a large bowl. Taste an apple and adjust the seasoning if desired.
Stir in the cornstarch once you are satisfied with the flavor.

Biscuit Topping:

In a medium bowl, combine the flour, sugar, light brown sugar, baking powder, baking soda, and salt. Whisk together to break up the sugar clumps to ensure even distribution of the leavening agents.
Add the melted butter to the dry ingredients and mix with the fork until it looks crumbly.
Pour the cream into the dry ingredient mixture and mix until a few lumps remain. I switched to a silicone spatula for this step. Be careful not to over-mix at this step.

Assemble and Bake:

Pour the apple mixture into a 9x13-inch baking dish and dot the butter pieces on top.
Dollop the biscuit topping around the surface of the apples and spread it out slightly. It will not be perfect or smooth, but it will bake beautifully!
Bake in the preheated oven until the filling is bubbly and the topping is golden brown, about 40-45 minutes.
Allow to cool slightly before serving. It can be served warm or at room temperature. It is just lovely served warm with vanilla ice cream.

Notes

Yield – 1, 9x13 Cobbler

Flavor Tips – Taste the filling before adding the cornstarch. Apples vary in tartness, and you want to have a filling that is perfectly sweet and tart. Don’t be afraid to adjust.

Variations – Add caramel sauce to the filling before baking for a caramel apple cobbler.

Storage –Allow baked apple cobbler to cool at room temperature. Wrap well and store leftovers at room temperature for up to 3 days, refrigerated for a week, or frozen for up to 2 months. Reheat covered with foil in a warm oven set to 325°F until heated through.

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