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 addapinch.comThere’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 addapinch.com

 

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

Apple Cobbler Recipe

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.

Review Recipe

Print Recipe

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 6
Author: Robyn Stone | Add a Pinch

Ingredients

  • 2 baking apples cored and sliced into 1/4-inch slices (Cortland, Braeburn, Rome, etc.)
  • 2 sweet eating apples cored and sliced into 1/4-inch slices (Honeycrisp, SweeTango, etc.)
  • 1 Granny Smith apple cored and sliced into 1/4-inch slices
  • 1/2 cup packed brown sugar
  • 1 teaspoon apple pie spice
  • 4 tablespoons butter

for the biscuits:

for the topping:

  • 2 tablespoons melted butter
  • 3 tablespoons brown sugar
  • 1/2 teaspoon apple pie spice

Instructions

  • Preheat oven to 425º F.
  • Add apple slices to a large bowl along with brown sugar and apple pie spice. Toss to make sure all apple slices are coated with the brown sugar and spices. Melt butter in medium skillet over medium heat. Add coated apple slices to the skillet and cook until fork tender. Remove from heat.
  • Add flour and sugar to a large mixing bowl. Cut in shortening with a pastry blender, two forks, or knives until well-combined. Slowly pour in buttermilk and stir gently until just combined. Do not overmix.
  • Pour biscuit dough onto a floured pastry cloth, paper towels, or dough board. Gently pat or roll to about 1/2-inch thick. Cut out biscuits using about a 2-inch biscuit cutter. Place biscuits into skillet on top of apples. Bake for 12 minutes, remove from oven and brush on melted butter and sprinkle with mixture of brown sugar and apple pie spice for the topping. Return to the oven for 3-5 more minutes until lightly browned. Remove and serve.
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Enjoy!
Robyn xo

 

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Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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10 Comments Leave a comment or 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. 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!)

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