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.
Ingredients
- Apples
- 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.
Directions
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.
Tips for Making
- 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.
Frequently Asked Questions
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, but rather 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.
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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.
Notes
I very much recommend vanilla ice cream or whipped cream for serving as this cobbler isn’t overly sweet.
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.
Nutrition
Nutrition Facts
Apple Cobbler
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
