Warm apples, a golden biscuit-like topping, and a hint of cinnamon—this apple cobbler brings all the cozy flavors without any fuss. It’s simple enough for a weeknight and special enough for guests. If you can slice apples and stir a batter, you can make this dessert.

No fancy equipment, no tricky techniques, just an easy bake that fills your kitchen with the best kind of smell.

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Why This Recipe Works

Close-up detail: Spoonful of warm apple cobbler just lifted from the baking dish, showcasing glossy,

This cobbler balances juicy, lightly tart apples with a tender, buttery topping that stays crisp on the surface and soft underneath. A quick stovetop toss with sugar and spices wakes up the apples and prevents a watery filling. The topping uses pantry staples and comes together in minutes—no rolling pins or chilling required.

A touch of lemon brightens the flavor and keeps the apples from tasting flat.

Shopping List

Apples: 6–7 medium apples (about 2 1/2 pounds). Use a mix like Honeycrisp, Granny Smith, Braeburn, or Pink Lady.
Granulated sugar: For the filling and topping.
Brown sugar: Adds caramel notes to the filling.
All-purpose flour: For the topping and a little to thicken the fruit.
Baking powder: Helps the topping rise and stay light.
Salt: Just a pinch to balance sweetness.
Cinnamon: Classic spice for apples.
Nutmeg (optional): A little goes a long way.
Unsalted butter: Melted for the topping and a little for the apples.
Milk: Any dairy milk works. Whole milk gives the best texture.
Vanilla extract: Adds warmth to the topping.
Lemon juice: Brightens the fruit and keeps it from browning.
Cornstarch: Thickens the apple juices.
Optional add-ins: A handful of chopped pecans or walnuts, or a splash of bourbon.

Step-by-Step Instructions

Cooking process: Overhead shot of a deep 10-inch cast-iron skillet fresh from the oven with partiall

Preheat the oven: Set your oven to 375°F (190°C).
Grease a 9×13-inch baking dish or a deep 10-inch skillet with butter or nonstick spray.
Prep the apples: Peel, core, and slice apples into 1/2-inch thick wedges. Aim for even slices so they cook at the same rate.
Toss the filling: In a large bowl, combine sliced apples with 1/3 cup granulated sugar, 1/3 cup brown sugar, 1 tablespoon lemon juice, 1 1/2 teaspoons cinnamon, a pinch of nutmeg, 1 tablespoon cornstarch, and a pinch of salt. Stir until the apples are evenly coated.
Warm the fruit (quick start): For best texture, pour the apples into your prepared dish and dot with 1 tablespoon butter.
Slide into the oven for 10 minutes while you make the topping. This jump-starts the cooking and thickening.
Make the topping: In a medium bowl, whisk 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt. In a measuring cup, mix 6 tablespoons melted butter, 3/4 cup milk, and 1 teaspoon vanilla.
Stir wet into dry until just combined. The batter should be thick but spreadable—add 1–2 teaspoons more milk if needed.
Assemble: Remove the warm apples from the oven. Dollop the batter over the fruit in heaping spoonfuls, leaving small gaps for steam to escape.
Don’t worry about covering every spot; the batter spreads as it bakes.
Optional sugar crust: Sprinkle 1–2 teaspoons granulated sugar over the topping for extra crunch.
Bake: Return to the oven and bake 30–38 minutes, until the topping is golden and a toothpick inserted into the thickest part comes out clean. The apples should be bubbling around the edges.
Rest: Let the cobbler cool at least 10–15 minutes. This helps the juices thicken so you get saucy fruit instead of a runny pool.
Serve: Spoon into bowls while warm.
Add vanilla ice cream, whipped cream, or a drizzle of heavy cream if you like.

Keeping It Fresh

Leftover cobbler keeps well. Cover the pan and store at room temperature for up to 1 day or in the fridge for 4 days. Reheat portions in a 325°F (165°C) oven for 10–12 minutes to revive the crisp top.

You can also use the microwave, but the topping will soften. For longer storage, freeze tightly wrapped portions for up to 2 months and reheat from frozen at 325°F until hot.

Final dish presentation: Beautifully plated apple cobbler in a shallow white bowl, topped with a mel

Why This is Good for You

Apples bring fiber and natural sweetness, so you can use less sugar than a pie and still get a satisfying dessert. Cinnamon and nutmeg add flavor without extra calories.

Compared to pie, this cobbler uses a lighter batter instead of a full crust, which keeps the dessert a bit leaner. You also control the sweetness—use a tart apple mix and you’ll need less sugar to balance it.

Pitfalls to Watch Out For

Watery filling: Skip the cornstarch or underbake, and your cobbler may pool. Use the listed amount and wait for bubbling edges.
Overmixing the topping: Stir until just combined.
Overmixing makes the topping tough.
Uneven apple slices: Thick and thin slices cook at different speeds. Keep them uniform for tender, not mushy, fruit.
Too-sweet results: If using only sweet apples, reduce sugar by 2–3 tablespoons or add extra lemon juice.
Soggy top on day two: Reheat in the oven, not the microwave, to bring back crisp edges.

Alternatives

Gluten-free: Use a cup-for-cup gluten-free flour blend for the topping and replace the 1 tablespoon flour in the filling with an extra 1 teaspoon cornstarch.
Dairy-free: Swap butter for vegan butter or coconut oil and use almond milk or oat milk.
Lower sugar: Cut each sugar by 2 tablespoons in both filling and topping. Use tart apples and extra cinnamon to boost flavor.
Spice twist: Add 1/2 teaspoon cardamom or allspice.
A splash (1 tablespoon) of bourbon or apple brandy is also great.
Nut topping: Stir 1/2 cup chopped pecans or walnuts into the batter for crunch.
Cast-iron version: Cook the apples on the stovetop in a 10-inch skillet, top with batter, and bake right in the pan.

FAQ

What are the best apples for cobbler?

A mix of firm, tart, and sweet apples gives the best flavor and texture. Try Granny Smith with Honeycrisp, Braeburn, or Pink Lady so the filling isn’t one-note and the apples hold their shape.

Do I have to peel the apples?

No, but peeled apples give a softer, classic cobbler texture. If you love a bit of chew and color, leave the peels on and slice slightly thinner.

Can I make this ahead?

You can slice and season the apples up to 24 hours ahead and chill them.

Mix the topping just before baking for the best rise and texture. Bake, cool, and reheat in the oven if needed.

How do I know when it’s done?

Look for a deeply golden top and steady bubbling around the edges. A toothpick in the topping should come out clean or with a few moist crumbs, not wet batter.

What if I don’t have cornstarch?

Use 2 tablespoons all-purpose flour instead.

It won’t thicken quite as clearly as cornstarch, but it still works well.

Can I use frozen apples?

Yes. Thaw and drain them first, then proceed as written. You may need an extra teaspoon of cornstarch if they release a lot of liquid.

How can I make it extra crispy on top?

Brush the topping lightly with melted butter and sprinkle with coarse sugar before baking.

Bake on the middle rack and give it an extra 2–3 minutes if needed.

Is this the same as apple crisp?

No. A crisp uses an oat-and-butter crumb topping, while a cobbler has a biscuit-like batter or dough. Both are delicious, just different textures.

Final Thoughts

This Easy Apple Cobbler Recipe is the kind of dessert that feels special but never stressful.

It’s flexible, forgiving, and full of classic flavor. Keep a few apples on hand and you’re always one hour away from a warm, shareable treat. Add ice cream if you’re feeling fancy, or enjoy it plain and let the apples shine.