Apple Cobbler
Tender spiced apple slices are topped with a moist cake-like topping in this fast and easy apple cobbler recipe. Serve it warm with a scoop of vanilla ice cream on top for a fall dessert that everyone will love!
When I say this apple cobbler is easy, I mean it! The ingredients for the spiced apple filling are measured directly into the skillet they’re cooked in, and the batter for the cobbler topping is whisked together in one bowl. The hardest part of this recipe is just peeling and slicing the apples!
Instead of the biscuit-like topping I use to make my peach cobbler, this cobbler is topped with a cakey topping that’s moist and soft, with just the right amount of sweetness. It’s similar to the topping on my pecan pie cobbler, which I absolutely love!
This apple cobbler is also perfect for using up any fresh apples that you have just sitting on your counter. You can enjoy it as is, but I love to serve it with a huge scoop of no-churn vanilla ice cream.
Recipe Video
Ingredient Notes & Substitutions
Apples
I prefer to use a mix of sweet and tart baking apples. For this recipe I used a blend of Honey Crisp and Granny Smith apples, but Braeburn, Pink Lady, or Fuji apples would also work well. You’ll need 5 cups of sliced apples, which is roughly about 5 medium apples. I usually buy a couple extra though, just in case!
Apple Cider
The secret ingredient that gives you a gooey and delicious filling! I tested this recipe without any liquid and it was WAY too dry. I highly recommend using apple cider because it’s already spiced and sweetened, which gives this cobbler more flavor. If you can’t find any, you can replace it with an equal amount of fresh apple juice.
The Filling
When you’re slicing the apples, it’s best to slice them to the same thickness so they cook evenly. I usually slice mine about ¼-inch thick. Just avoid slicing them too thin or the filling can turn out mushy.
Since the cobbler has a cakey topping, it has to be removed from the oven as soon as it’s browned and cooked through. To ensure the apple filling cooks through at the same rate, you need to pre-cook it on the stove to give it a head start (plus, the filling turns out extra gooey this way!).
You don’t need to cook the apple mixture for very long either! As soon as the filling has thickened and starts coating the apple slices, you can remove it from the heat.
Note: I prefer to peel my apples, but you can leave the skin on if you prefer!
The Topping
The batter for the topping is whisked together in one bowl in less than 5 minutes and it really couldn’t be simpler!
Just make sure to use room temperature milk so the melted butter doesn’t re-solidify upon contact, and only whisk in the dry ingredients until just combined.
You’ll know the cobbler is done when the topping is lightly golden brown on top and a toothpick inserted in the center comes out clean. If it’s browning too quickly, just cover the pan loosely with some foil until it’s fully baked through.
Can I Use Ramekins To Make Mini Cobblers?
Yes, you can make mini apple cobblers but you will need to reduce the baking time. It will depend on the size of your ramekins, but you’ll know they’re done when the filling is bubbling and a toothpick inserted into the topping comes out clean.
Can I Double This Recipe?
Absolutely! Simply double the ingredients and bake it in a 9×13-inch pan. You will probably need to increase the baking time by a few minutes.
The combination of gooey caramelized apples and tender cakey topping really makes this the perfect fall treat. I usually stick to vanilla ice cream, but some homemade whipped cream and a drizzle of salted caramel sauce would also be delicious.
I’d love to hear if you try this apple cobbler recipe and what you topped it with! Enjoy!
Apple Cobbler Recipe
Ingredients
Apple Filling
- 2 tablespoons unsalted butter (28 grams; ¼ stick)
- 5 cups sliced apples peeled, cored and cut into ¼” thick slices (600 grams; about 4 to 5 medium sized apples)
- ½ cup apple cider (120 ml; can replace with apple juice)
- ¼ cup packed light brown sugar (50 grams)
- 2 ½ tablespoons all-purpose flour (19 grams)
- 2 teaspoons fresh lemon juice
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon pure vanilla extract
Cake Topping
- 1 cup all-purpose flour spooned & leveled (125 grams)
- ⅔ cup granulated sugar (135 grams)
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ⅔ cup whole milk at room temperature
- 6 tablespoons unsalted butter melted and cooled to room temperature (83 grams; ¾ stick)
- 1 ½ teaspoons pure vanilla extract
Instructions
- Preheat the oven to 350°F (177°C). Lightly grease an 8×8 baking pan with butter and set aside.
- To prepare the apple filling: In a large skillet, over medium heat, melt the butter.2 tablespoons unsalted butter
- Add the sliced apples, apple cider (or apple juice), brown sugar, flour, lemon juice, cinnamon and nutmeg. Stirring often, cook until the apples have softened and the filling has thickened and slightly coats the apples (about 3 to 5 minutes). Remove from the heat and stir in the vanilla extract.5 cups sliced apples,½ cup apple cider,¼ cup packed light brown sugar,2 ½ tablespoons all-purpose flour,2 teaspoons fresh lemon juice,1 teaspoon ground cinnamon,¼ teaspoon ground nutmeg,1 teaspoon pure vanilla extract
- Scoop the cooked apples into the prepared baking pan, nestling them in so they’re in an even layer and set aside.
- To prepare the cake topping: In a large mixing bowl, whisk together the flour, sugar, baking powder and salt until well combined.1 cup all-purpose flour,⅔ cup granulated sugar,1 ½ teaspoons baking powder,¼ teaspoon salt
- Whisk in the milk, melted butter and vanilla extract until the batter is smooth and just combined.⅔ cup whole milk,6 tablespoons unsalted butter,1 ½ teaspoons pure vanilla extract
- Pour the topping evenly over the apple filling and smooth it out into an even layer.
- Bake for 40 minutes, until the filling is bubbling around the edges, the top is golden brown and a toothpick inserted into the cake layer comes out clean. If needed, tent or cover loosely with foil for the last 5 to 10 minutes of baking to prevent excess browning.
- Cool for 15 minutes, then serve warm.
