This Apple Cobbler is made with tender cinnamon apples and a buttery sugar cookie topping. A rustic and delicious fall dessert.
If you need a little nudge to begin your fall baking I’m pretty sure this Apple Cobbler will do the trick. This dessert is the definition of cozy. There’s warm cinnamon-spiced apples and there’s a buttery sweet vanilla topping. Also (very important), there’s vanilla ice cream that melts slooowly down into those nooks and crannies. Let’s do this!
You might also like: Blackberry Cobbler
Recipe overview: Apple Cobbler
Apple filling: A combination of sliced apples, sugar, flour, cinnamon, and apple juice. Adding juice ensures that the apple mixture has plenty of sauce for spooning over each serving.
Cobbler topping: This is my favorite cobbler topping. It’s a cross between a sugar cookie and a buttery biscuit. Stir together flour, sugar, salt, and baking powder. Add melted butter and vanilla and stir until well combined. No need for a mixer – this topping comes together in one bowl in just about a minute.
Assembly: Scoop the apple filling into an 8×8 baking dish. Press pieces of the topping between your fingers and scatter the pieces on top of the apples.
Bake: The cobbler will bake for about 50 minutes total. Cover it with foil for the first half of bake time, so the apples can cook without the topping getting too dark. After removing the foil, continue baking until the apples are bubbling and tender and the topping is beginning to turn light golden brown.
- I like to bake with apples that have a balance of sweet and tart flavors. My favorites are: Honeycrisp, Pink Lady, or Fuji (or a combination of those).
- Allow the cobbler to cool on a wire rack for about 15 minutes. The juices will thicken up a bit as it cools.
- Serve the cobbler warm with vanilla ice cream.
- Leftovers can be tightly covered and refrigerated for up to 2 days. Reheat individual portions in the microwave.
More apple recipes
- 6 cups sliced peeled apple (see note), sliced ¼-inch thick or smaller
- ¼ cup apple juice or apple cider
- 1-3 tablespoons granulated sugar, based on how sweet you want the filling
- 1 tablespoon all purpose flour
- ¾ teaspoon ground cinnamon
- 6 tablespoons unsalted butter , melted
- ⅔ cup granulated sugar
- ¾ cup all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¾ teaspoon pure vanilla extract
- vanilla ice cream or whipped cream, for serving
- Preheat oven to 350°F. Grease an 8x8 baking dish.
- In a large bowl, combine all filling ingredients. Stir until well combined. Pour the apple mixture into the prepared baking dish (along with all the juices) and arrange into an even layer.
- In a medium bowl stir together all topping ingredients (I use a rubber spatula) until well combined. It will be thick, very similar to sugar cookie dough.
- Take pieces of the topping and press them into flat irregular-shaped pieces, placing the pieces on top of the apples.
- Lightly spray a piece of foil with nonstick spray and place the foil over the cobbler. Bake, covered, for 25 minutes. Remove the foil and bake for an additional 20-30 minutes, until the apples are tender and the topping is light golden brown. Place on a wire rack to cool for about 15 minutes. Serve warm with vanilla ice cream or whipped cream.