Apple Cobbler is a favorite apple dessert that is easy to make! Savory cinnamon apple filling topped with a buttery crisp crust.
This cobbler recipe can be made with all kinds of fruit, like my Sour Cherry Cobbler. The smell of apples and cinnamon baking in the oven is heavenly. Serve this old-fashioned cobbler warm with a big scoop of vanilla ice cream.
My gorgeous miniature cast iron frying pans were perfect for baking individual servings of apple cobbler. A large cast iron frying pan or a 9×9 square baking pan will work as well. I always line the bottom of the oven with foil just incase the filling bubbles over a bit.
Some tips to making perfect apple cobbler:
- Make sure your butter is cold before blending it into the flour mix.
- Add the cream gradually, mixing only until the dough starts to come together. Don’t over mix the dough. It should be globs of dough rather than one big ball.
- Spoon globs of batter over the apples. Do not stir.
Apple Cobbler
Ingredients
- for the Filling:
- 4-5 Granny Smith Apples or your favourite
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 1/2 tsp ground cinnamon
- 1 tbsp Minute Tapioca
- For the Cobbler Topping:
- 1½ cups all-purpose flour
- 1/2 cup granulated sugar
- 2 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp salt
- 1 cup cold unsalted butter cubed
- ¾ cup heavy cream
Instructions
- Preheat oven to 350º.
- Grease 9x9 baking pan or 4-6 individual baking dishes with butter.
- Toss together apples, granulated sugar, brown sugar, cinnamon and tapioca.
- Set aside while you make cobbler topping.
- In large bowl, whisk together flour, ½ cup sugar, baking powder, cinnamon and salt.
- Cut chilled butter into small cubes, then using a pastry blender cut the butter into the flour mixture until it looks like large course crumbs.
- Gradually add the cream and mix just until the dough comes together. DON'T overwork!
- Dough should be slightly sticky and large globs.
- Pour apples into butter baking dish or divide equally in individual baking dishes.
- Drop the dough by tablespoons over the apples.
- Leave in clumps, don't smooth out.
- Place baking dish on cookie sheet (to catch juices that tend to bubble out)
- Bake 350º oven 50 - 60 mins until the cobbler is browned and fruit is bubbling.
- Serve warm with a scoop of ice cream.
Nutrition
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Check my recipe for Jack Daniel’s Sour Cherry Cobbler!
If you love apple desserts as much as I do be sure to try some of these tasty recipes.
Grandma’s Old Fashioned Apple Pie
Can this be made in a 9 x 13 in pan?
I think 9x 13 pan may be too big. I would use 9×9 pan or add a few more apples if using 9×13.
Can you use spur cream instead of heavy cream?
Hi Betty, I have no idea what spur cream is?