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Apple Cobbler

Apple cobbler with a golden biscuit topping and bubbling spiced apple filling. Baked until the biscuit crust turns crisp while the apples stay tender and juicy.
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Prep Time 20 minutes
Cook Time 1 hour 13 minutes
Total Time 1 hour 33 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

For apple filling
  • 5 apples
  • 0.5 cup granulated sugar
  • 2 tsp cinnamon
  • 0.25 tsp nutmeg
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice
  • 1 tbsp unsalted butter
For biscuit topping
  • 1.5 cup all-purpose flour
  • 0.25 cup granulated sugar
  • 2 tsp baking powder
  • 0.25 tsp salt
  • 0.5 tsp cinnamon
  • 6 tbsp cold unsalted butter cubed
  • 0.5 cup whole milk or buttermilk
  • 1 egg
  • 1 tsp vanilla
Topping
  • 2 tbsp sugar
  • 0.5 tsp cinnamon
To serve
  • 1 vanilla ice cream

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 375F and grease a 9x13 baking dish.
Make apple filling
  1. Toss the apple slices with granulated sugar, cinnamon, nutmeg, cornstarch, and lemon juice, then spread them in the prepared dish.
  2. Dot the apples with unsalted butter.
  3. Bake the apple filling for 15 minutes while you make the topping.
Make biscuit topping
  1. Whisk all-purpose flour, granulated sugar, baking powder, salt, and cinnamon in a bowl until evenly mixed.
  2. Cut in the cold cubed unsalted butter until the mixture looks crumbly.
  3. Whisk whole milk or buttermilk, egg, and vanilla, then stir into the flour mixture until just combined.
Assemble and bake
  1. Drop spoonfuls of biscuit dough over the hot apple filling.
  2. Sprinkle the cinnamon sugar (sugar plus cinnamon) over the biscuit topping.
  3. Bake for 28-32 minutes, until the biscuit topping is golden and the filling bubbles.
Serve
  1. Serve the cobbler warm with vanilla ice cream.

Notes

For best thickened filling, let the cobbler stand 10 minutes after baking so the juices set. Store covered in the refrigerator for up to 4 days; reheat portions in the oven or microwave. Freezing is not recommended because the biscuit topping can soften after thawing. For a dairy-light option, substitute buttermilk or plant-based milk in the topping and use plant-based butter for the same texture.