Recently, we went apple picking with some friends and I came home with way too many apples. Many of them were on the sour side, perfect for baking! This old-fashioned apple cobbler recipe could not be easier and it’s so delicious! The apples are soft and cinnamon-y with a soft, spongy cake top. This cobbler isn’t overly sweet, so it’s perfect topped with a scoop of vanilla ice cream or a good amount of whipped cream.
While I love crispy, sour apples (like Granny Smith), in this apple cobbler you can absolutely use any apples you have on hand.
Related: Next, try apple pie bars, apple dumplings, homemade caramel apples, homemade candy apples, or no-bake caramel apple cheesecake.
Apple Cobbler Ingredients- Apples – I prefer sour varieties for baking like Granny Smith but any apples will do
- Brown sugar
- Cinnamon
- Butter
- Granulated white sugar
- Vanilla extract
- Eggs
- Milk
- All-purpose flour
- Baking powder
- Salt
I do highly recommend vanilla ice cream or whipped cream to top this with as it’s not an overly sweet cobbler. You could also drizzle on a little caramel sauce to the ice cream if you’re feeling in a caramel apple mood.
How to make Apple CobblerPeel the apples and slice into thin pieces. Place in a 9×11 baking pan and toss with the brown sugar and cinnamon.
In a large mixing bowl, stir together the butter and granulated white sugar. Then, stir in the eggs, vanilla, and milk until combined.
In a smaller bowl, whisk together the flour, baking powder, and salt. Stir the dry ingredients into the wet ingredient bowl until a batter forms (similar to cake batter consistency).
Spoon the batter over the top of the apples and use the bottom of the spoon to spread the batter in an even layer.
Bake at 350°F (177°C) for 40 minutes, covering with foil for the first half. The edges should begin to brown when done.
Tips and Notes- I used 9 small/medium apples for this recipe. But if your apples are store-bought they are likely larger and you may only need around 6. The best way I’ve found to gauge this is to add the apples (whole) to the baking dish and when you can’t easily add more you have enough.
- You could add a drizzle of caramel sauce to the apples before spooning the batter on top.
- You can mix pears in with apples in this cobbler recipe with similar results.
How is apple cobbler different from apple crisp?
Crispy have a crunchier topping, usually made with oats; while cobbler toppings can vary from a cake-like layer to a sweet biscuit-like topping.
What apples are best for baking?
All apples can work well for baking, but apple varieties that are crispier and more sour than sweet tend to hold up well under longer cook times as well as add a depth of flavor when added to sugar. Granny Smith are often considered one of the best apples for baking.
Do I have to peel apples before baking?
No. It’s not necessary to peel apples before adding to cobbler or pie. It is a preference. I prefer to peel apples before baking as I think it makes them easier to cut with the side of a fork.
Print Apple Cobbler Course DessertCuisine AmericanKeyword apple cobbler, apples, cobbler Prep Time 15 minutes minutesCook Time 40 minutes minutesTotal Time 55 minutes minutes Servings 8 Calories 329kcal Author Emma ChapmanEquipment
- 9×11 baking pan
Ingredients
- 9 apples
- 2 tablespoons brown sugar
- 1 tablespoon cinnamon
- ⅓ cup butter softened
- ½ cup granulated white sugar
- 1 teaspoon vanilla extract
- 2 eggs
- ¼ cup milk
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
Instructions
- Peel the apples and slice into thin pieces. Place in a 9×11 baking pan and toss with the brown sugar and cinnamon.
- In a large mixing bowl, stir together the butter and granulated white sugar.
- Then, stir in the eggs, vanilla, and milk until combined.
- In a smaller bowl, whisk together the flour, baking powder, and salt.
- Stir the dry ingredients into the wet ingredient bowl until a batter forms (similar to cake batter consistency).
- Spoon the batter over the top of the apples and use the bottom of the spoon to spread the batter in an even layer.
- Bake at 350°F (177°C) for 40 minutes, covering with foil for the first half. The edges should begin to brown when done.