This is the ultimate apple cobbler recipe. Tender Granny Smith apples simmered in cinnamon-sugar, topped with a buttery, slightly crisp cobbler topping — the perfect balance of soft cake-like interior and golden edges. Serve warm with vanilla ice cream for an irresistible fall dessert.
If you want more apple-inspired desserts this season, try apple crisp, caramel apple bars, an apple Dutch baby, or a cinnamon apple loaf cake.
This classic apple cobbler is simple, comforting, and full of flavor. It uses everyday pantry ingredients and comes together quickly. The apples remain tender and flavorful while the topping turns golden and slightly crisp — ideal for family gatherings, holidays, or a cozy weeknight treat.
The difference between an apple crisp and an apple crumble is mostly in texture: a crisp has a crunchy topping, while a crumble is softer, somewhere between a crisp and a biscuit. This cobbler aims for a cakey, biscuit-like center with crisp edges so a scoop of ice cream won’t make it fall apart.
When served warm with ice cream, the cobbler holds its shape nicely and delivers both tender apples and satisfying topping in every bite. It’s rich without being fussy and reliably crowd-pleasing.
Ingredients
Gather the following ingredients before you start. Quantities and full directions are provided in the recipe card section below.
- Granny Smith apples
- Cane sugar
- Brown sugar
- Lemon juice
- All-purpose flour
- Cinnamon
- Salt
- Butter
- Baking powder
- Heavy cream
How To Make Apple Cobbler
1. Preheat the oven to 375°F (190°C).
2. Wash, peel, and core the apples, then slice them about 1/4 inch thick.
3. In a large bowl, toss the apple slices with cane sugar, lemon juice, a tablespoon of flour, cinnamon, and a pinch of salt until evenly coated.
4. For the cobbler topping, combine the flour, granulated sugar, brown sugar, baking powder, and a pinch of kosher or regular salt. Use your fingertips to work cold cubed butter (about 6 tablespoons) into the dry ingredients until the mixture resembles coarse crumbs.
5. Stir in the heavy cream with a spoon until the dough starts to come together, then use your hands to form it into loose clumps — you want irregular chunks rather than a smooth dough.
6. Grease a 9×12-inch baking dish lightly with butter. Pour in the apple mixture and spread it into an even layer.
7. Scatter the cubed cold butter (about 2 tablespoons) over the apples, then distribute clumps of the cobbler topping across the surface, leaving small gaps so steam can escape and the apples can bubble through.
8. Bake for about 45 minutes, until the topping is golden and the apple filling is bubbling at the edges. If the topping browns too quickly, tent the dish loosely with foil.
9. Remove the cobbler from the oven and let it rest for 10 minutes before serving. This helps the filling set slightly so servings hold together better.
10. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream. Leftovers refrigerate well and can be reheated gently in the oven or microwave.
More Recipes
- Peach Cobbler
- Pumpkin Cinnamon Rolls
- Christmas Butter Cookies
- Chocolate Dipped Butter Cookies
- Pecan Sandies
Apple Cobbler
20 minutes
45 minutes
1 hour 5 minutes
Perfectly tender Granny Smith apples cooked in cinnamon sugar and topped with a decadent cobbler crust — a warm, comforting dessert that’s easy to make and always enjoyed.
Ingredients
- 6 Granny Smith apples, peeled and sliced
- ¼ cup cane sugar
- 1 tsp lemon juice
- 1 tbsp all-purpose flour
- 1 tsp cinnamon
- ⅛ tsp salt
- 2 tbsp cold butter, diced
Cobbler Topping:
- 1 cup all-purpose flour
- 2 tbsp sugar
- ⅓ cup brown sugar
- 1 tsp baking powder
- ¼ tsp kosher salt
- 6 tbsp cold butter
- 2 ounces heavy cream
Instructions
- Preheat oven to 375°F (190°C).
- Wash and peel the apples, then slice into ¼” pieces.
- Toss apple slices with cane sugar, lemon juice, flour, cinnamon, and salt in a large bowl.
- Mix the topping ingredients, cut in cold butter until crumbly, then add heavy cream and form into clumps.
- Grease a 9×12 baking dish. Add the apples, dot with the diced butter, and scatter topping clumps over the fruit, leaving some gaps.
- Bake 45 minutes until golden and bubbly. Let rest 10 minutes before serving. Serve with vanilla ice cream.
Notes
If the topping browns too fast, tent the dish loosely with foil while it finishes baking.
Nutrition Information:
Yield: 12
Serving Size: 1
Amount Per Serving:
Calories: 200
Total Fat: 10g
Saturated Fat: 6g
Cholesterol: 26mg
Sodium: 142mg
Carbohydrates: 27g
Fiber: 2g
Sugar: 16g
Protein: 2g
Nutritional values are estimates and may vary.