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Apple Cobbler

Apple cobbler with a bubbling spiced apple filling and golden biscuit topping. Baked until the filling bubbles around the edges and the biscuits turn crisp-tender, finished with a quick cinnamon-sugar sprinkle.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For apple filling
  • 5 apples
  • 0.5 cup granulated sugar
  • 2 tsp cinnamon
  • 0.25 tsp nutmeg
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice
  • 1 tbsp unsalted butter
For biscuit topping
  • 1.5 cup all-purpose flour
  • 0.25 cup granulated sugar
  • 2 tsp baking powder
  • 0.25 tsp salt
  • 0.5 tsp cinnamon
  • 6 tbsp cold unsalted butter cubed
  • 0.5 cup whole milk or buttermilk
  • 1 egg
  • 1 tsp vanilla
Topping
  • 2 tbsp sugar
  • 0.5 tsp cinnamon

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat oven to 375F and grease a 9x13 baking dish so it won’t stick.
Make apple filling
  1. Toss apple slices with granulated sugar, cinnamon, nutmeg, cornstarch, and lemon juice.
  2. Spread the coated apples in the baking dish and dot with unsalted butter.
  3. Bake the filling for 15 minutes.
Make biscuit topping
  1. Whisk all-purpose flour, granulated sugar, baking powder, salt, and cinnamon in a bowl.
  2. Cut in cold unsalted butter until the mixture looks crumbly.
  3. Whisk whole milk or buttermilk, egg, and vanilla, then stir into the flour mixture until just combined.
Assemble and finish baking
  1. Drop spoonfuls of biscuit dough over the hot apple filling.
  2. Sprinkle the cinnamon sugar topping over the biscuits.
  3. Bake for 28-32 minutes at 375F until the biscuit topping is golden and the filling bubbles.
Serve
  1. Serve warm with vanilla ice cream.

Notes

Pro tip: Bake the apple filling first (15 minutes) so it starts bubbling before the biscuits go in—this helps the topping bake up golden while the fruit thickens. Store covered in the refrigerator up to 3 days and reheat in the oven at 350F until warmed through. Freezing is yes (freeze baked portions, thaw overnight, then reheat). For a dairy-light swap, use buttermilk and replace cold butter with a cold plant-butter substitute in the biscuit topping.