Apple Cobbler Recipe
This easy homemade Apple Cobbler Recipe brings together sweet, cinnamon-spiced apples under a buttery crumble topping—perfect for fall gatherings, Thanksgiving dessert, or a cozy night by the fire.
Let me set the scene: I head out to Merrywood Orchard just after sunrise, basket in hand, the dew still clinging to apple skins. By the time I’ve picked my favorite Honeycrisp, the scent of hay rides and cider donuts drifts through the air. Back in my kitchen, I’m inspired to bake something warm and simple.
As a 50-year-old home cook in the Midwest, this Apple Cobbler Recipe is my go-to fall dessert. USDA data reminds me that one medium apple has 4g of fiber and about 8% of your daily vitamin C, so you’re sneaking in good-for-you nutrients. You know what? Google Trends shows a 60% jump in “apple dessert” searches every October—so this recipe is a total crowd-pleaser. Inspired by my grandma’s Sunday suppers, I’ve kept it easy, with a sweet crumble that’s both nostalgic and fresh. Ready to get started?
This homemade cobbler feels like a warm hug—you can almost hear leaves crunching outside your window while you spoon out bubbling fruit and golden crumble. Plus, it’s budget-friendly: the average cost of apples during harvest is just $1.20 per pound, making this dessert a smart choice when you’re entertaining a crowd. Tag a friend who loves fall baking, and let’s get cooking!
Why You’ll Love This Apple Cobbler Recipe
- Ready in under an hour (prep, bake, rest).
- Uses simple pantry staples—no special gear.
- Perfect cozy dessert for fall and winter.
- Delivers 4g fiber and vitamin C per serving.
- Kid-approved sweet crumble topping.
- Spice blend can be tweaked to taste.
- Ideal for potlucks, holiday dinners, or weeknight treats.
- Leftovers taste even better the next day.
Ingredients for This Apple Cobbler Recipe
- 6 cups apples, peeled, cored, and sliced (about 6 medium; Granny Smith or Honeycrisp for tart-sweet balance).
- ½ cup granulated sugar (sub coconut sugar or reduce for less sweetness).
- ¼ cup packed brown sugar (light or dark adds depth).
- 1 tsp ground cinnamon (fresh ground packs more flavor).
- ¼ tsp ground nutmeg (or a pinch of ground cloves).
- 1 tbsp fresh lemon juice (brightens the filling).
- 1 tsp pure vanilla extract (I trust Nielsen-Massey).
- 1 cup all-purpose flour (swap half for whole wheat for nuttiness).
- ½ cup old-fashioned rolled oats (gluten-free if needed).
- ⅓ cup cold unsalted butter, diced into small cubes (keeps crumble crisp).
- ¼ tsp fine sea salt (balances sweet).
- Optional mix-ins: ¼ cup chopped pecans or walnuts; pinch of cardamom for warmth.
- Serving suggestion: vanilla ice cream or whipped cream for a sweet finish.
Directions for Apple Cobbler Recipe
- Preheat oven to 375°F. Place rack in center for even heat.
- In a large bowl, toss apple slices with granulated sugar, brown sugar, cinnamon, nutmeg, and lemon juice. Let sit 10 minutes so juices draw out—this macerating step is key for a juicy filling.
- While apples rest, whisk flour, oats, sea salt, and an extra pinch of cinnamon in another bowl. This dry mix is your crumble base.
- Add cold, diced butter. Use a pastry cutter or your fingertips to press butter into the flour until you see pea-sized bits. Those pockets of fat create a flaky, golden top.
- Drizzle in vanilla extract and toss lightly—if mixture feels too dry, add one teaspoon of ice-cold water. You want loose crumbs, not dough.
- Transfer the apples and their syrupy liquid into a 9-inch cast-iron skillet (Lodge is my go-to) or similar dish, spreading them evenly.
- Scatter the crumble topping over the fruit—no need to pack it down. Air channels bake up extra crisp.
- Bake for 35–40 minutes until the topping is golden brown and juices bubble around the edges; listen for gentle bubbling. If edges brown too quickly, tent with foil after 25 minutes.
- Remove from oven and let rest on a wire rack for 10 minutes so the filling sets—this keeps it from running off your plate.
- Serve warm with a scoop of vanilla ice cream or whipped cream. Enjoy the contrast of hot fruit and cold ice cream—it’s pure fall magic.
Servings & Timing
Yield: 8 generous servings
Prep Time: 20 minutes (including apple prep)
Bake Time: 35–40 minutes
Rest Time: 10 minutes
Total Time: About 1 hour
Variations
- Pear & Apple Cobbler: swap half the apples for ripe pears.
- Gluten-Free: use certified gluten-free flour blend and oats.
- Maple Twist: replace brown sugar with ¼ cup pure maple syrup.
- Nutty Crumble: fold ½ cup chopped pecans into topping.
- Mini Cobblers: portion into ramekins; bake 20–25 minutes.
- Boozy Boost: stir 1–2 tbsp bourbon or rum into the apple mix.
Storage & Reheating
Store cooled cobbler in an airtight container in the fridge for up to 4 days. For the freezer, wrap the skillet (or individual portions) tightly in plastic wrap and foil—freeze up to 3 months. Thaw overnight in the fridge. To reheat, place covered in a 350°F oven for 10–12 minutes or microwave single servings in 30-second bursts. For crisp topping, reheat in an air fryer at 325°F for 5 minutes. Make-ahead tip: assemble in the skillet, cover, and refrigerate up to 12 hours before baking.
Notes
- Firm apples hold their shape—avoid overly soft varieties.
- Macerate well: that syrupy pool is your sauce.
- Keep butter cold; warm butter leads to a doughy top.
- A sprinkle of turbinado sugar on top adds sparkle and crunch.
- Fresh lemon zest brightens flavor—try a teaspoon.
- Extra crumble leftover? It makes a tasty oatmeal or yogurt topping.
FAQs
Q: Can I use frozen apple slices?
A: Yes—thaw and drain any excess liquid before mixing to avoid a soggy filling.
Q: What’s the best apple variety for cobbler?
A: Tart Granny Smith or a blend with sweet Honeycrisp or Fuji for depth.
Q: How do I know it’s done?
A: The topping is golden and you’ll hear gentle bubbling around the edges.
Q: Can I make this vegan?
A: Swap butter for chilled coconut oil or vegan margarine and use coconut sugar.
Q: What’s the ideal baking dish?
A: A 9-inch cast-iron skillet gives crisp edges; a glass or ceramic dish works too—just watch bake time.
Q: How do I prevent a soggy bottom?
A: Lightly grease and dust the pan with flour or keep apples well-drained before baking.
Q: Can I halve or double the recipe?
A: Absolutely—adjust dish size and bake time (more fruit means 5–10 extra minutes).
Q: How can I add more spice?
A: Stir in up to ¼ tsp ground ginger, cardamom, or cloves for a bolder flavor.
Q: Why is my topping not crisp?
A: Make sure the butter is very cold and don’t pack the crumble down.
Conclusion
This Apple Cobbler Recipe is a cozy, sweet fall dessert that brings simple ingredients together for maximum comfort. Give it a try this season, then share your results—leave a comment below, tag me on Instagram, or explore more autumn treats like my Pumpkin Pie Bars and Maple Pecan Blondies. Which apple variety is your favorite? I can’t wait to hear!
Apple Cobbler Recipe
Ingredients
- 6 cups apples, peeled, cored, and sliced (Granny Smith or Honeycrisp)
- ½ cup granulated sugar (or substitute coconut sugar)
- ¼ cup packed brown sugar (light or dark)
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg (or pinch of ground cloves)
- 1 tbsp fresh lemon juice
- 1 tsp pure vanilla extract
- 1 cup all-purpose flour (or half whole wheat)
- ½ cup old-fashioned rolled oats (gluten-free if needed)
- ⅓ cup cold unsalted butter, diced
- ¼ tsp fine sea salt
- ¼ cup chopped pecans or walnuts (optional)
- vanilla ice cream or whipped cream (for serving)
Instructions
- Preheat oven to 375°F. Toss apple slices with sugars, spices, lemon juice. Let sit. Mix crumble ingredients.
- Transfer apples to baking dish. Top with crumble mixture. Bake until golden and bubbly.
- Let cobbler rest before serving. Enjoy warm with ice cream or whipped cream.
