Classic Apple Cobbler Recipe

Apple desserts have been around for a while, but there's just something about an apple cobbler that is so special. Characterized by fresh apples mixed with a blend of sweet spices, and a flaky biscuit topping, there's a whole lot to love about this dessert. Recipe developer Cecilia Ryu came up with this classic apple cobbler recipe that's a hit with apple or dessert lovers in general. "This recipe is definitely a keeper because it's so easy to make, and comes together so quickly. I think the hardest part is slicing all the apples," Ryu raves. 

"The biscuit dough is even easier to make. There is no rolling involved like you would [have to do] when making pie. The dough is made in 1 bowl, which makes clean up easy as well." Ryu says " I didn't know until I started developing/researching this recipe, but it's called apple cobbler because the biscuit dough on top resembles a cobblestone pathway." With a mixture of warming spices and hearty apples, this dessert is sure to be a fall favorite, or a hit on Thanksgiving. 

Gather the ingredients for this classic apple cobbler

The most important ingredient needed for this recipe is the apples. "I use Fuji apples simply because those are my favorite apples to eat. They taste good, and are firm enough to use for baking," Ryu says. However, you can use other types of apples commonly used for baking. 

For the apple filling, you will need packed light brown sugar, ground cinnamon, nutmeg, cornstarch, lemon juice, and unsalted butter. Then, for the biscuit topping, grab all-purpose flour, sugar, baking powder, baking soda, salt, unsalted butter, and buttermilk. You will also need additional cinnamon and sugar for the optional topping. Once you have those ingredients, you can make this classic apple cobbler.

Make the apple filling

Preheat the oven to 350 F, and grease a 9x13-inch baking pan with 2 tablespoons of butter. To make the cobbler filling, toss the sliced and peeled apples, brown sugar, cinnamon, nutmeg, cornstarch, and lemon juice together in a large bowl. Transfer to the greased baking pan, making sure to spread everything in an even layer. "The taste of the apple filling is like your favorite apple pie," Ryu explains. "It [is] so comforting and delicious. I hate soggy and soft apple pie filling. This has the perfect firm, yet soft apple consistency."

Make the biscuit topping

To make the biscuit topping, whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl. Toss in the remaining 10 tablespoons of cold butter, and use your hands or a pastry cutter to combine it with the dry ingredients. The mixture should start to resemble coarse crumbs that are pea-shaped in size. Stir in the buttermilk, but keep in mind that the mixture will look lumpy, so be sure to avoid over mixing. "When mixing the dough, mix just until the dough comes together, and you don't see any flour in the bowl," Ryu notes. "It is a thick batter."

Dollop the topping on the apple mixture

Using a large spoon, dollop 10 spoonfuls of the biscuit batter over the apple mixture. "I would say the dollops are about ⅓ cup in size. You will need 8 spoonfuls of batter, so you can roughly eyeball it when scooping," Rye explains. You will be able to see the apples through the biscuit topping, so do not spread the biscuit topping around. 

If you want to top with the optional cinnamon sugar mixture, combine 2 tablespoons of sugar and ¼ teaspoon cinnamon, and sprinkle over the biscuit dough. 

Bake and serve

Bake for 40 to 45 minutes, or until the apples begin to bubble, and the top is golden brown. Once you remove the cobbler from the oven, place it on a wire rack, and let cool for 10 minutes. "The only thing I would stress would be that it tastes best warm," Ryu shares. "You will need to plan in advance when serving. It tastes great on its own, but also phenomenal with vanilla ice cream." Not sure if you will have much left over, but if you do, it is great the second time around. "Leftovers can be kept covered in the refrigerator for up to 4 days," Ryu notes. We hope this classic dessert brings the family together. 

Classic Apple Cobbler Recipe
5 from 47 ratings
Move over, pumpkin pie — this classic apple cobbler recipe will become your next go-to, fall-inspired dessert.
Prep Time
Cook Time
apple cobbler serving on plate
Total time: 1 hour, 5 minutes
  • 12 tablespoons cold unsalted butter, cubed, divided
  • 2 ½ pounds apples, peeled and sliced ¼-inch thick
  • ½ cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • pinch of nutmeg
  • 1 tablespoon cornstarch
  • 2 tablespoon lemon juice
  • 2 cups all-purpose flour
  • ½ cup sugar
  • 1 ¾ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup cold buttermilk
Optional Ingredients
  • 2 tablespoons sugar
  • ¼ teaspoon cinnamon
  1. Preheat oven to 350 F. Grease a 9x13-inch baking pan with 2 tablespoons of butter.
  2. For the apple pie filling, combine the apples, brown sugar, cinnamon, nutmeg, cornstarch, and lemon juice in a large bowl. Spread it into the prepared pan in an even layer.
  3. For the biscuit topping, whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl. Add the cold butter pieces, and using your fingers or a pastry cutter, cut the butter into the mixture until it resembles coarse crumbs. Stir in the buttermilk until combined, but do not over mix — the dough will be lumpy.
  4. With a large spoon, dollop 10 spoonfuls of the biscuit batter over the apples. The apples will show in between the batter, so do not spread. Sprinkle the cinnamon sugar topping evenly over the biscuit batter, optionally.
  5. Bake until the apples are bubbling, and the top is golden brown, approximately 40 to 45 minutes. Place on a wire rack, and let cool for 10 minutes before serving.
Calories per Serving 459
Total Fat 18.1 g
Saturated Fat 11.2 g
Trans Fat 0.7 g
Cholesterol 47.0 mg
Total Carbohydrates 72.6 g
Dietary Fiber 4.4 g
Total Sugars 42.2 g
Sodium 330.8 mg
Protein 4.8 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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