This Easy Apple Cobbler recipe is made with fresh homemade biscuit dough, green apples, and sugar flavor we all love. Sweet syrupy tender-crisp apples rest under a cake-like topping that’s baked until golden and fluffy, with a crispness to the outer layer. It’s amazing!
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Teaching my kids how to make an easy apple cobbler has been one of my favorite ways to celebrate the changing seasons! A great kitchen activity for the whole family and because It’s such an easy apple cobbler recipe it’s great for new bakers too!
I love a good fall dessert, and apple pie is no exception. However, I’m not always in the mood to work with a pie crust, to roll out the dough, to figure out if I want to make a fancy lattice crust or not, so this low-fuss version is my answer! It’s got all the flavors of apple pie without all the work!
Serve it warm with a drizzle of caramel sauce or a scoop of vanilla ice cream (or both!) and enjoy a dessert so good you’ll need a second serving!
What’s the Diference Between Crisp VS. Cobbler?
You’ve probably heard of both popular recipes many times. In fact, you’ve probably eaten them too. They really are quite similar, so they often get confused for one another. The difference is in the topping!
Both are baked fruit desserts that use an apple pie filling. A cobbler has a cake-like topping, used in the form of biscuits that look like an old cobblestone road. A crisp topping is made similar to a crumble topping, but it’s got oats in it. Oats, sugar, cinnamon, butter, and flour.
What Kind of Apples for Apple Cobbler
I encourage you to try this recipe using all kinds of different apples. My favorite apples for apple cobbler are green apples, they go so good in this dessert.
Ingredients for Apple Cobbler
For the Filling
- Apples: I use peeled and sliced Granny Smith apples for their tartness as well as their ability to retain their shape when baked. They won’t become too mushy!
- Sugar: Helps to break down the apples releasing their juices. It’s what helps to make the sweet syrupy coating.
- Cornstarch: Needed to thicken the juices so it doesn’t become runny. Just like a pie filling! You can use flour if preferred.
For the Biscuit Topping
- Flour: The structure and base for these biscuits. All-purpose or even whole wheat flour can be used.
- Baking powder & Baking soda: Both leavening agents work together to make these biscuits rise to keep them light and fluffy.
- Sea salt: Brings out the flavor of the biscuits.
- Butter: Cold butter gives them a buttery flavor but also gives them a light and flaky crumb.
- Buttermilk: The acid in buttermilk reacts with the baking soda and powder which makes their job easier. It also adds a ton of moisture to the dough! You’ll also need to save some butter to melt it for brushing the tops of the biscuits.
- Sugar: Finish the cobbler with a sprinkling of sugar for an added touch.
How to Make a Homemade Apple Cobbler
Step 1: We’re going to start by making the filling. In a large mixing bowl, combine apples, sugar, and cornstarch (or flour). Mix to combine, making sure apple slices are evenly coated.
Step 2: Lay them down evenly onto the prepared baking dish and set that aside while you make the biscuit dough.
Step 3: Grab another mixing bowl and add flour, baking powder, sea salt, and baking soda. Whisk to combine and then add the cubes of cold butter.
Step 4: Use your hands to work the butter into the flour until coarse crumbs are formed.
Step 5: Pour in the buttermilk and stir until the dough is formed. Knead it slightly until it comes together.
Step 6: To make the cobbled road effect, we’re going to drop dollops of evenly divided dough on top of the layer of apples. Side by side, it doesn’t have to be perfect.
Step 7: Melt a bit of the butter in the microwave or stovetop and brush some over each piece of dough. This is what will help give them some color while baking.
Step 8: Bake for 45-50 minutes and allow them to sit and cool for 15 minutes. Serve with a scoop of vanilla ice cream and caramel drizzle and enjoy every bite!
Tips and Tricks for Apple Cobbler
- Grease your dish. I like using butter because it adds to the flavor of the filling. You need something to help it not stick as the sugars will do a good job to fight it!
- Thickening agent. Do not skip using either flour or cornstarch to thicken the apple filling. Otherwise, you’ll end up with a runny mess and a soupy cobbler.
- Cold butter is key. Keep it in the fridge until just before using it. Starting with cold butter means it’ll take longer for it to melt into the dough, keeping it nice and moist. If it melts too quickly, it’ll over-bake and you’ll end up with a crispy topping without any fluff.
- Sticky dough. If you find yours is a little too sticky, sprinkle in a bit more flour.
Do I Have to Peel the Apples?
You don’t! I like to peel mine because it gives it a softer texture, and my kids prefer it that way. It’s not necessary and does give it more of a rustic look.
Can I Use a Different Fruit?
Absolutely! I encourage you to try this recipe using all kinds of different fruit. Peaches, apricots, all kinds of berries, rhubarb, you name it!
This is a great way to use up your seasonal fruit. Apple cobblers in the fall, berry cobblers in the summer!
Does Easy Apple Cobbler Freeze Well?
It is very freezer-friendly. You can make the filling on its own and freeze that for months then thaw it when you’re ready to use it.
Or you can freeze an entire baked cobbler, also for months, then bring it to room temperature and heat it through before serving. Great to have on hand when you’ve got company!
How to Store Apple Cobbler?
Keep any leftovers in an airtight container in the fridge for up to 4 days. You can eat it cold straight from the fridge (no judgment, believe me, I get it!) or take a few minutes to warm it back up again, either in the microwave or the oven.
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Easy Apple Cobbler
APPLE COBBLER FILLING
APPLE COBBLER FILLING
- Preheat the oven to 375F. Prepare a 2-quart baking dish by greasing it with butter or by brushing any oil of your choice oil (I like to use butter). In a big bowl combine 6 cups of sliced apples, 1/2 cup sugar and 2 tablespoons cornstarch (OR 1/4 cup of flour), and give it a good mix. Spread the apples evenly in a greased baking dish, set aside while you make the buttermilk biscuit dough.
BUTTERMILK BISCUIT TOPPING
- Using a mixing bowl whisk to combine flour, baking powder, sea salt and baking soda. Next add cold butter, using hands work it into the flour until the mixture is crumbly (or use food processor).
- Next pour in buttermilk, stir until the dough comes together. Knead the dough slightly until it comes together. If dough is too sticky, sprinkle more flour.
- Evenly divide the dough on top of the apples (using small ice cream scooper), or by pulling small pieces of the dough using hands and putting it on top of apples.
- Brush the top with melted butter and sprinkle sugar over the top. Bake for 45-50 minutes or until the top is golden color. Serve with a scoop of vanilla ice cream and caramel drizzle. Enjoy!
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