How to Make Easy Apple Cobbler
What could be better than an ooey-gooey, sweet and cinnamony apple cobbler topped with a doughy, biscuity topping? I can practically smell this comforting dessert baking in the oven already! Luckily, you can whip up this dreamy apple cobbler recipe in just three easy steps. And it tastes just as special as Grandma’s original recipe.
What is an apple cobbler?
Apple cobbler is a classic apple dessert with a sweet apple filling tucked underneath a sweet biscuit- or cake-like topping. Rumour has it that cobblers got their name because their biscuit topping resembles a cobblestone street. While its origin may be uncertain, what we do know is that cobbler can be traced all the way back to the American colonists who brought this dish to the states. Over the years, though, cobblers have been referred to many different names. Crumble, betty, slump and pandowdy, just to name a few.
But, crisps and cobblers shouldn’t be confused with one another. Actually, crisps and cobblers are two different desserts. What’s the difference? Crips have a crumbly oat coating whereas cobblers are topped with a doughy, biscuit-like mixture.
What are the best apples for apple cobbler?
Tart apples are the best types of apples for baking. We recommend Cameo, Cortland, Granny Smith or Jazz apples. You could also try using Golden Delicious, Honeycrisp or any other tart-sweet apple (these are best for baking and eating raw!).
Do you have to peel apples for apple cobbler?
As far as peeling goes, we recommend peeling and slicing them before you start to whip up this easy recipe. To slice apples for apple cobbler, we recommend cutting the apple into quarters, removing the core and then cutting smaller slices from each quarter. You’ll get thin, neat slices every time.
Easy Apple Cobbler Recipe
This easy dessert was submitted by Andrea Robson from York, Pennsylvania. She recalls, “It’s a common dish from where I was born and raised in Pennsylvania. It’s a classic Dutch-style apple cobbler recipe—easy, quick and delicious.”
Ingredients:
4 large tart apples, peeled and sliced
1/3 cup sugar
1/3 cup packed brown sugar
3 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
Dash ground cloves
2 tablespoons cold butter
For the topping:
1 cup all-purpose flour
2 tablespoons sugar
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup shortening
3 tablespoons 2% milk
1 large egg
Optional: vanilla ice cream or whipped cream
Tools You’ll Need
The rubber handle on this OXO whisk will help you keep a firm grip while whisking ingredients for the cobbler topping. It’s one of our Test Kitchen’s must-have basic kitchen tools.
These Sur La Table bowls have a stainless steel construction that ensures they’re durable enough to use for everyday cooking.
This glazed stoneware baking dish is beautiful, but don’t be fooled. It’s a powerhouse for baked desserts and bubbly casseroles. And it’s dishwasher-safe, too!
Directions
Step 1: Coat the apples
In a large bowl, combine sugars, flour, cinnamon and cloves. Add apples and toss to coat. Transfer to a greased 8-in. square baking dish. Dot with butter.
Pro tip: To avoid runny cobber, add a thickening agent like cornstarch to the apple mixture.
Step 2: Mix and apply the topping
In another bowl, combine flour, sugar, baking powder and salt. Cut in shortening until the mixture resembles coarse crumbs. In a small bowl, whisk milk and egg; stir into flour mixture just until moistened. Drop by tablespoonfuls over apple mixture.
Pro tip: Another way you can prevent runny cobbler is to leave room for the apples to breathe through the topping. When applying the tablespoons of topping, leave “windows” for steam to release as it bakes.
Step 3: Bake and serve
Bake at 350° until topping is golden brown and filling is bubbly, 35-40 minutes. Serve warm with homemade vanilla ice cream or whipped cream and sprinkle with cinnamon, if desired.
How do you store apple cobbler?
The best way to store apple cobbler is by keeping it at room temperature for three days. Just like apple pie, this easy apple cobbler recipe does not need to be refrigerated. So if you leave it out overnight, you’re in the clear.
If you prefer to refrigerate, that is a-OK, too! When you’re ready for a slice, reheat the cobbler by throwing it in the oven for a few minutes. You could also pop a slice in the microwave for about 30-60 seconds if you can’t wait to dig in.
We don’t necessarily recommend freezing it, though. Many crumb-topped dishes (just like these other baked goods you shouldn’t freeze) fall apart in the freezer. For best results, we recommend making and eating this delicious easy dessert within three days.
Our Best Cobbler Recipes
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Iva’s Peach Cobbler
My mother received this peach cobbler recipe from a friend of hers many years ago, and fortunately she shared it with me. Boise is situated right between two large fruit-producing areas in our state, so peaches are plentiful in the summer. —Ruby Ewart, Boise, Idaho
Macaroon-Topped Rhubarb Cobbler
Crumbled macaroons are a surprising addition to this cobbler’s topping. We love that you can make the sweet treat in a baking dish or a cast-iron skillet. —Taste of Home Test Kitchen
Slow Cooker Berry Cobbler
I adapted my mom's yummy cobbler recipe for slow cooking. With the hot summers here in Arizona, we can still enjoy this comforting dessert, and I don't have to turn on the oven. —Karen Jarocki, Yuma, Arizona
Gingered Cherry Pear Cobbler
This is warm, sweet and filling—comfort food at its best! Scoop it up hot from the oven and serve it on those crisp, cool autumn days. —Taste of Home Test Kitchen
Pecan Pie Cobbler
I couldn't find a recipe, so I took it upon myself and devised this amazing dessert that combines the ease of a cobbler and the rich taste of pecan pie. It tastes even better with ice cream or whipped topping. —Willa Kelley, Edmond, Oklahoma
Cake & Berry Campfire Cobbler
This warm cobbler is one of our favorite ways to end a busy day of fishing, hiking, swimming or rafting. It's yummy with ice cream—and so easy to make! —June Dress, Boise, Idaho
Chocolate Cobbler
It's impossible to resist the flavorful chocolate cobbler sauce that appears when this delightful cake bakes. —Margaret McNeil, Germantown, Tennessee
Rhubarb Mallow Cobbler
My mom used to make this cobbler every year when I was growing up. Now we take fresh rhubarb to my son in Texas so he can share this recipe with his family. —Judy Kay Warwick, Webster City, Iowa
Cinnamon Roll Cherry Cobbler
Red Hots and canned cherries flavor this memorable dessert from my childhood. I hadn’t had it in years, so when I found my mother’s recipe, I had to make it to see if it’s as good as I remembered. It is! —Betty Zorn, Eagle, Idaho
Date Pudding Cobbler
There were eight children in my family when I was a girl, and all of us enjoyed this cobbler. I now serve it for everyday and special occasions alike. —Carolyn Miller, Guys Mills, Pennsylvania
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