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Apple Cobbler

Apple cobbler with tender, juicy cinnamon-spiced apples baked under a golden, buttery biscuit topping. It features a crunchy sugar crust and bubbling apple filling for a classic fall dessert.
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Prep Time 25 minutes
Cook Time 45 minutes
cooling 15 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Apple filling
  • 6 medium apples peeled and sliced (~900 g)
  • 0.5 cup granulated sugar
  • 0.25 cup packed light brown sugar
  • 1 tbsp cornstarch
  • 1.5 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 1 tbsp lemon juice
  • 2 tbsp unsalted butter cubed
Biscuit topping
  • 1.5 cup all-purpose flour
  • 0.25 cup granulated sugar for topping
  • 1.5 tsp baking powder
  • 0.25 tsp salt
  • 6 tbsp unsalted butter cold, cubed
  • 0.5 cup buttermilk or milk
  • 1 tsp vanilla extract
  • 1 tbsp coarse turbinado sugar

Equipment

  • 1 sheet pan
  • 1 9x9-inch baking dish

Method
 

Prep and fill
  1. Preheat the oven to 375 F (190 C) and grease a 9x9-inch or 2-quart baking dish.
  2. Toss the apples with granulated sugar, brown sugar, cornstarch, ground cinnamon, ground nutmeg, and lemon juice until evenly coated.
  3. Spread the apple mixture in the dish and dot with 2 tbsp butter.
Make the topping
  1. Whisk together the all-purpose flour, topping granulated sugar, baking powder, and salt in a bowl.
  2. Cut in the cold butter until the pieces are pea-sized.
  3. Stir in the buttermilk and vanilla extract until a thick, shaggy dough forms.
  4. Drop spoonfuls of the dough over the apples, leaving small gaps.
  5. Sprinkle with turbinado sugar over the top.
Bake and cool
  1. Bake for 40 to 45 minutes at 375 F (190 C), until the topping is golden and the filling is bubbling.
  2. Cool for 15 minutes before serving.

Notes

For the best texture, use cold butter straight from the fridge and avoid overmixing once the buttermilk goes in—leave it shaggy. Store leftovers covered in the refrigerator for up to 4 days; reheat individual portions in the microwave or warm in a 300 F oven until steamy. Freezing is not recommended for the topping’s crunch. For a dairy-light swap, use milk instead of buttermilk and melted coconut oil in place of butter, keeping the butter/oil cold before cutting into the flour.