Apple Cobbler {BEST Recipe!} – Two Peas & Their Pod

Quick Summary

Apple Cobbler made with fresh apples, fall spices, and a simple brown butter cake-like topping. This is hands down the BEST apple cobbler recipe out there! Serve with vanilla ice cream and a drizzle of salted caramel sauce.

I love all four seasons, but fall is my favorite. I love the crisp, cool air, colorful leaves, football games, cozy sweaters, all things pumpkin and apple.

This Apple Cobbler recipe is a MUST make for every fall season. It is made with fresh apples, fall spices, and a brown butter-cake like topping that is incredibly delicious.

The brown butter is a game changer and really brings out all of the fall flavors. The cake topping is sweet, soft, tender and pairs so well with the crisp, tart apples. This is the BEST apple cobbler recipe out there, trust me. You will fall in love after one bite.

And don’t worry, it is easy to make, feeds a crowd, and your house will smell amazing while it’s baking in the oven. This classic fall dessert is a WINNER!

Apple Cobbler Ingredients

The cobbler has two parts, an apple filling and a simple cake topping.

For the apple filling, you will need:

Apples– I use a mix of Granny Smith and Honeycrisp apples. Peel, slice, and core the apples. If you want to speed up the process, you can use this gadget.
Brown sugar– to sweeten up those tart apples!
Lemon juice– a squeeze of fresh lemon juice to prevent the apples from browning.
Cornstarch– to thicken up the cobbler filling.
Vanilla extract– a must in baking!
Spices– cinnamon and a pinch of cloves and nutmeg!

For the cobbler topping, you will need:

Butter– I use unsalted butter, cut it into tablespoon pieces so it’s easier to brown!
Flour– regular, all-purpose flour!
Sugar– granulated sugar for the topping!
Baking powder– to help our cobbler topping rise!
Salt– to balance out the sweet!
Milk– I recommend whole milk for a richer cake.
Vanilla extract– yes, more vanilla! I love it!
Turbinadao sugar & cinnamon– I sprinkle course sugar and cinnamon on top of the cobbler before it goes in the oven. It adds the perfect sweet crunch!

How to Make Apple Cobbler

When you have a lot of apples, make apple cobbler! It’s SO good!

Make the apple filling. In a large bowl, combine the apple slices, brown sugar, lemon juice, cornstarch, vanilla, and spices. Stir until the apples are well coated and pour into a greased baking pan.
Brown the butter. Place the butter in a small skillet and melt over medium heat, stirring often, until it foams, smells nutty, and browns. This will take about 5 minutes. Scrape the browned butter into a small bowl and let cool to room temperature. You can put it in the refrigerator for 10 minutes while you prepare the topping.
Make the cobbler topping. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Stir in the milk, vanilla, and browned butter. Mix until combined.
Assemble the cobbler. Pour the topping over the apples in the pan. Spread with a spatula until apples are mostly covered, it is ok if some are peaking out. Sprinkle with cinnamon and sugar.
Bake until bubbly. Bake for 35 to 45 minutes or the filling is bubbling, and the top is golden brown and set.
Enjoy! The cobbler is good on it’s own, but I highly recommend serving it warm with vanilla ice cream and a drizzle of salted caramel sauce. YUM!

How to Store

Let the apple cobbler cool completely and then you can cover the pan with a lid, plastic wrap, or aluminum foil and place it in the fridge. You can also transfer the cobbler to an airtight container. Store the cobbler in the refrigerator for up to four days.

You can eat the cobbler cold or reheat it in the microwave or oven. I think the leftovers make a great breakfast:)

Frequently Asked Questions

What is the difference between apple crisp and apple cobbler?

Apple crisp has a crumble topping made with oats that crisps up as it bakes, hence the name crisp. Apple cobbler has a smooth batter that is spread over the fruit. It rises as it bakes, creating a soft, cake-like topping.

Which apples are best for cobbler?

Choose crisp, tart apples like Granny Smith, Honeycrisp, Braeburn, Golden Delicious, Fuji, or Gala. You can also use a mix of apples. I like to use Granny Smith and Honeycrisp together.

Do you have to peel apples for apple cobbler?

Yes, I recommend peeling the apples because the skin will give the apples a tougher texture. This kitchen gadget is great for peeling, coring, and slicing apples.

More Apple Recipes

Desserts

Apple Cobbler

For the apple filing:

6 medium apples, peeled and cut into 1/4-inch slices (about 2 ½ pounds)*
1/3 cup brown sugar, packed
1 tablespoon lemon juice
1 tablespoon cornstarch
1 teaspoon vanilla extract
1 1/2 teaspoons ground cinnamon
Pinch of cloves
Pinch of ground nutmeg

For the cobbler topping:

8 tablespoons butter, cut into tablespoon pieces
1 1/4 cups all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
3/4 cup whole milk
1/2 teaspoon vanilla extract

For the cinnamon sugar topping:

1 1/2 tablespoons turbinado sugar
1/8 teaspoon ground cinnamon

Preheat the oven to 375 degrees F. Grease a 9×13-inch pan with nonstick cooking spray and set aside.
In a large bowl, combine the apple slices, brown sugar, lemon juice, cornstarch, vanilla, cinnamon, cloves, and nutmeg. Stir until the apples are well coated.
Pour the mixture evenly into the prepared pan and set aside while you make the topping.
Place the butter in a small skillet and melt over medium heat, stirring often, until it foams, smells nutty, and browns. This will take about 5 minutes. Scrape the browned butter into a small bowl and let cool to room temperature. You can put it in the refrigerator for 10 minutes while you prepare the topping.
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Stir in the milk, vanilla, and browned butter. Mix until combined.
Pour the topping over the apples in the pan. Spread with a spatula until apples are mostly covered, it is ok if some are peaking out.
In a small bowl, stir together the turbinado sugar and cinnamon. Sprinkle over the cobbler topping.
Transfer the pan to the oven and bake for 35 to 45 minutes or the filling is bubbling, and the top is golden brown and set.
Remove from the oven and let cool for 10 minutes before serving. Serve warm with vanilla ice cream and salted caramel sauce, if desired.

I use a mix of Granny Smith and Honey Crisp apples. Braeburn, Fuji, and Gala are also good options.
Store cooled cobbler covered in the refrigerator for up to 4 days. Reheat in the microwave or oven.

Calories: 254kcal, Carbohydrates: 45g, Protein: 2g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 22mg, Sodium: 174mg, Potassium: 213mg, Fiber: 3g, Sugar: 30g, Vitamin A: 308IU, Vitamin C: 5mg, Calcium: 64mg, Iron: 1mg