This Apple Cobbler is rustic, cozy and extremely simple so you can make it anytime you feel like it. It has a hint of cinnamon and pumpkin spice and makes a great fall dessert. Juicy apples and buttery biscuit come together in this classic dessert.
For the best texture, cut the apples into small chunks and use buttermilk in the biscuit topping for the best flavor. Brush the biscuit topping with a little egg & buttermilk before baking, then sprinkle with cinnamon sugar. This adds a nice golden glow and some extra flavor.
The great thing about this easy Apple Cobbler is that you don’t have to wait for it to cool before serving. Warm Apple Cobbler combined with vanilla ice cream and salty caramel sauce so good. Not only delicious as dessert, but also for breakfast.
If you want to make the ice cream and caramel sauce yourself, you can find my recipes here:
Tools & Equipment
- 21x30cm/8,5×12-inch baking pan
- 2 large bowls
- Cutting board
- Paring knife
- Pastry brush
- Pastry cutter or 2 forks
- Small bowl
- Whisk
- Wire rack
Recipe Tips
Make Ahead: Do not prepare this recipe ahead of time, bake it immediately. The biscuit topping will not rise as much if it is not baked right away. However, you can prepare the apple filling and store it in an airtight container in the fridge for 1-2 days or freeze it for up to 3 months. Let it thaw in the fridge before using. It will be juicy, but that’s ok in cobbler.
Apples: I used a mixture of Granny Smith and Braeburn apples. Tart apples work well for this apple cobbler. You can use other types of apples, whatever you like best. I didn’t peel the apples because it gives some extra bite. If you do not like the peel, you can of course peel them. Just keep in mind that you may need to use more apples if you do.
Buttermilk: If you do not have buttermilk on hand, you can make it yourself. To do so, add 5ml (1 tsp) of white vinegar or lemon juice and 115ml of cold whole milk in a bowl. Stir and let the mixture stand for 5 minutes. This homemade buttermilk will be a little curdled and ready to use for this recipe.
Ingredients for Apple Cobbler
Step by Step Guide – How to Make Apple Cobbler
Make the Apple Filling
Preheat the oven to 177°C/350°F and lightly grease the baking pan. Wash, dry and cut the apples into small chunks. Whisk together the apple chunks, brown sugar, flour, vanilla, cinnamon, pumpkin spice and salt, until well combined.
Pour the filling into the prepared baking pan and bake for about 10 minutes. Remove from the oven and prepare the topping. Keep the oven on.
Make the Buttermilk Biscuit Topping
Whisk together flour, sugar, baking powder, baking soda and salt. Add the butter and cut it into the mixture with a pastry cutter until it resembles coarse meal, about the size of peas.
Slowly drizzle in the buttermilk while stirring. Keep stirring until completely combined.
Assemble and Bake the Cobbler
Take handfuls of dough, gently flatten it and spread it over the apple filling. It doesn’t have to be perfect and it’s fine if a little filling is still visible.
Beat together 1 egg with buttermilk. Brush the top of the biscuit dough with the egg wash and sprinkle with cinnamon sugar if using.
Bake for 30-35 minutes, until lightly browned and biscuit topping is cooked through. Insert a toothpick into the center, if it comes out clean, the cobbler is done. Remove from the oven and place on a wire rack. Let cool for 5 minutes before serving.
Storage: You can keep leftovers covered in the fridge for up to 3 days or freeze for up to 3 months. Thaw in the fridge overnight and reheat in the oven before serving.
Serve warm with vanilla ice cream, whipped cream and/or caramel sauce.
My Summary for Apple Cobbler
Difficulty: Simple.
Taste: The apple filling tastes sweet with a nice hint of cinnamon and pumpkin spice and the biscuit topping is buttery, not sweet. The filling and the topping complement each other perfectly. I like to enjoy this apple cobbler with some vanilla ice cream and caramel sauce. It simply tastes terrific.
Texture: The apple filling is still firm to the bite after baking and very juicy. The biscuit is fluffy with a golden crunch on top.
Time: To prepare the apple filling and the biscuit topping you need about 15 minutes each. Baking the filling takes about 10 minutes and baking the biscuit takes about 35 minutes. Let the cobbler cool on a wire rack for about 5 minutes and then you are good to go.
