This easy apple cobbler consists of a gooey, spiced apple filling and a cinnamon sugar crusted cobbler topping. Everything from the perfectly cooked apples to the fluffy cake-like topping to the fall spices screams cozy autumn. Serve warm with a few generous scoops of vanilla ice cream and dig in!
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Why you'll love this apple cobbler
- Warm, spiced apple filling
- Fluffy, cinnamon sugar crusted cobbler topping
- Partial make ahead dessert
For more apple dessert recipes, try my Apple Cranberry Pie, Spiced Apple Pie Cookies, and Salted Caramel Apple Cupcakes.
Ingredient Notes
- Apples: I love baking with honeycrisp apples, because they have the perfect balance of sweetness and hold their shape well in the oven. Granny Smith apples are also a great baking apple.
- Cornstarch: A few tablespoons of cornstarch helps to thicken up the pie filling.
- Fall Spices: I used a combination of cinnamon, nutmeg, allspice, ginger, and cloves.
- Brown Sugar: While you can use any type of brown sugar here, I opted for dark brown sugar for a richer molasses flavor.
- Vanilla: Add a high quality vanilla extract for optimal flavor.
- Flour: Use a high quality unbleached all-purpose flour.
- Butter: As always, I recommend using a European-style butter, as its higher fat content produces the best flavor and overall results in baked goods.
See recipe card for full information on ingredients and individual quantities.
Step by Step Instructions
Here are step by step photos and instructions on how to make this easy apple cobbler recipe! For the full ingredient list and method, see the recipe card at the end of this post.
STEP 1: Make apple filling. In a large bowl, combine apple slices, brown sugar, spices, and salt. In a medium pot over medium heat, add the filling mixture to the melted butter and stir frequently for about 5 minutes until the apples start to soften and release their juices. Stir in the cornstarch and cook for another 5 minutes until the apples have softened and the liquid has thickened. Remove from heat and stir in the vanilla. Pour the apple mixture into the baking dish and set aside to cool. Alternatively, pour the filling into an airtight container and chill in the fridge overnight.
STEP 2: Make the cobbler batter. In a medium bowl, combine the flour, brown sugar, baking powder, and salt. Cut the cold butter into cubes and toss in the flour mixture. Using your fingers, cut the butter into the dry ingredients until pea sized pieces are left. Pour in the heavy cream and mix until fully combined. It should be the consistency of cookie dough.
STEP 3: Assemble & bake. Using a cookie scoop, add the cobbler topping onto the apple filling and sprinkle the cinnamon sugar on top. Place the cobbler on a baking sheet, then bake for about 45 minutes or until the top is a deep golden brown and the center no longer looks doughy. Tent the cobbler with aluminum foil around the 30 minute mark to prevent it from becoming too dark.
STEP 4: Cool & serve. Allow to cool for a few minutes, then top with a scoop of vanilla ice cream and enjoy!
Expert Baking Tips
- Make the apple filling ahead of time. To save time, make the filling the day before and pour it into an airtight container and chill in the fridge overnight. The next day, all you need to do is whip up the cobbler topping and bake!
- While baking, tent with foil. Tent the cobbler with aluminum foil around the 30 minute mark to prevent it from becoming too dark.
Recipe FAQs
I love baking with honeycrisp apples, because they have the perfect balance of sweetness and hold their shape well in the oven. You could also use another baking apple, such as granny smith or pink lady.
Store this apple cobbler in the fridge for 3-5 days.
Baking in Grams
All of the recipes on this blog are carefully developed with gram measurements so you can easily recreate them in your own kitchen with success. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), you can make these recipes accurately and with less cleanup! All you need is this kitchen scale.
If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.
But trust me, once you try baking in grams you'll never turn back!
Happy baking! x
Other fall recipes to try
If you tried this recipe, I'd love to know how it turned out for you! Leave a star rating & review below and post a picture (or video!) on Instagram and tag me so I can see your bakes! Not ready to make this recipe yet? Click the heart button on the right of your screen to save it for later 🙂
📖 Recipe
Cinnamon Sugar Apple Cobbler
Equipment
Ingredients
For the apple filling:
- 620 g (about 3-4 apples) honeycrisp apples, peeled & sliced
- 160 g (¾ cup) dark brown sugar
- 1 ½ teaspoon cinnamon
- ½ teaspoon cloves
- ½ teaspoon nutmeg
- ½ teaspoon allspice
- ½ teaspoon ginger
- ½ teaspoon salt
- 42 g (3 tablespoon) unsalted butter
- 24 g (3 tablespoon) cornstarch
- 1 teaspoon vanilla extract
For the cobbler topping:
- 160 g (1 ⅓ cup) all-purpose flour
- 106 g (½ cup) dark brown sugar
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- 113 g (8 tablespoon) unsalted butter, cold & cubed
- 150 g (⅔ cup) heavy cream
For the cinnamon sugar:
- 24 g (2 tablespoon) granulated sugar
- ¼ teaspoon cinnamon
Instructions
For the apple filling:
- In a large bowl, combine apple slices, brown sugar, spices, and salt.
- In a medium pot, melt the butter over medium heat.
- Add the filling mixture to the pot and stir frequently for about 5 minutes until the apples start to soften and release their juices.
- Stir in the cornstarch and cook for another 5 minutes until the apples have softened and the liquid has thickened.
- Remove from heat and stir in the vanilla.
- Pour the filling into the pie pan and set aside to cool. Alternatively, pour the filling into an airtight container and chill in the fridge overnight.
For the cobbler topping:
- When ready to bake the cobbler, preheat the oven to 375 degrees F.
- In a medium bowl, combine the flour, brown sugar, baking powder, and salt.
- Cut the cold butter into cubes and toss in the flour mixture. Using your fingers, cut the butter into the dry ingredients until pea sized pieces are left.
- Pour in the heavy cream and mix until fully combined. It should be the consistency of cookie dough.
- Using a cookie scoop, add the cobbler topping onto the apple filling and sprinkle the cinnamon sugar on top.
- Place the cobbler on a baking sheet, then bake for about 45 minutes or until the top is a deep golden brown and the center no longer looks doughy. Tent the cobbler with aluminum foil around the 30 minute mark to prevent it from becoming too dark.
- Allow to cool for a few minutes, then top with vanilla ice cream and enjoy!
Notes
- Make the apple filling ahead of time. To save time, make the filling the day before and pour it into an airtight container and chill in the fridge overnight. The next day, all you need to do is whip up the cobbler topping and bake!
- While baking, tent with foil. Tent the cobbler with aluminum foil around the 30 minute mark to prevent it from becoming too dark.
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