Apple Cobbler makes an easy, delicious dessert recipe. Filled with three types of apples, this apple cobbler has a sweet sauce and is topped with a light, fluffy biscuits.

Apple Cobbler Recipe from

There’s just something about cobblers that makes them immediately comforting, warm and inviting. I’m not sure if it because they seem to represent a humble time and way of cooking or if it is because they remind me of both of my grandmothers, my aunts, and of course the recipes Mama has always made. Easy and economical, they seem to be the best blend of using the simple ingredients that you have to make something even more special.

I have the same vein of thinking where biscuits are concerned, too. In my nearly 43 years, I’ve never met a person who didn’t like biscuits. Never. Everyone’s family has their own special touch to make their biscuits and that makes them even more wonderful, I think.

For this apple cobbler, I begin by tossing three types of apples in a mixture of apple pie spice and brown sugar. Then, I quickly saute them in a medium skillet with butter until they are just fork tender. Then, I mix together my buttermilk biscuit recipe that I add a bit of sugar to for sweetness since they will be part of a dessert. Light and fluffy, tender and flaky, I love the addition of these biscuits to my apple cobbler! They just make it!

Honestly, the biscuits themselves would be dessert enough many nights or would make a fun breakfast treat, but when combined with the apples and the delicious sauce from the cobbler, they are out of this world.

Apple Cobbler Recipe from

Here’s my Apple Cobbler Recipe. I hope you enjoy it as much as we always do!

Apple Cobbler Recipe

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Easy Apple Cobbler is made with fresh apples, cinnamon, brown sugar, and other staple kitchen ingredients for a favorite fall dessert recipe. We love the hint of cinnamon in the cake-like topping over tender, seasoned apples. Use a combination of apples that give the perfect blend of tart and sweet in every bite!
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 12


  • 7 medium apples, combination of tart and sweet apples such as Granny Smith, Honeycrisp, Fuji, Rome, etc.
  • 1/4 cup lemon juice
  • 1/2 cup brown sugar, dark or light
  • 3 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 4 tablespoons butter, melted
  • 1/4 teaspoon kosher salt

Apple Cobbler Topping:

  • 1 cup all-purpose flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 3/4 cup milk


  • Prep. Preheat oven to 350º F. Butter 9×13 baking dish. Set aside.
  • Make the apple cobbler filling. Toss the apple slices with the lemon juice in a large mixing bowl. Add the remaining ingredients for the filling (brown sugar, flour, ground cinnamon, melted butter, and salt). Stir together with the apples to coat. Pour into a lightly buttered baking dish.
  • Make the cobbler topping batter. Whisk together the flour, sugar, baking powder, salt, vanilla extract, ground cinnamon, and milk. Pour the batter over the apple slices in the baking dish. Do not stir.
  • Bake and serve. Place into the preheated oven and bake until lightly golden brown on top, about 35 to 40 minutes. Remove from the oven and allow to rest for about 3 to 5 minutes before serving.


Recipe Variations

Gluten-Free Apple Cobbler. Use your favorite gluten-free flour for baking substitute.
Dairy-Free Apple Cobbler. Use your favorite dairy-free milk (such as oat milk) and dairy-free butter substitutes.
Lower Sugar Apple Cobbler. Replace the sugar in the recipe with your favorite sugar-free sugar substitute for baking.


Self-rising flour – Use 1 cup self-rising flour and omit the baking powder and salt called for in the cobbler topping batter.
Brown sugar – Use brown sugar in the cobbler topping batter and omit the granulated sugar.
Apple Pie Spice – Use apple pie spice in place of the ground cinnamon in the filling and topping.

Storage Tips

To store leftovers. Store covered in the refrigerator for 2 to 3 days. Reheat and serve.
To make ahead. Bake, cool, and store covered in the refrigerator. Reheat and serve.
To freeze. Bake in a freezer-safe baking dish and cool completely. Wrap tightly in a freezer-safe wrap topped with foil. Freeze for up to 3 months. To serve, allow to thaw in the refrigerator. Reheat and serve.


Calories: 247kcal | Carbohydrates: 51g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 139mg | Potassium: 245mg | Fiber: 3g | Sugar: 38g | Vitamin A: 208IU | Vitamin C: 7mg | Calcium: 74mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Robyn xo

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About Robyn

Robyn Stone is a wife, mom, blogger, recipe developer, and cookbook author. Welcome to Add a Pinch where I share thousands of delicious, tested and perfected easy recipes that the whole family will love.

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Recipe Review


  1. Thank you for mentioning absolutely the best flour, White Lily. For those readers not familiar with it, you have been given an early Christmas gift. Even simple biscuits made only with self-rising White Lily and whipping cream will melt in your mouth. And, thank you also for the best recipes on any blog.

    1. I could just hug you, Betty Anne! You are so right about that flour. It makes all the difference in the world!

    1. Oh yes, absolutely perfect for a Sunday supper dessert, but definitely doable for a weeknight too. (Oh, and if you have some leftover, it makes the best breakfast! HA!)

  2. I am officially obsessed with those biscuits. I love biscuits savory/sweet/plain…really any way 😉