Classic Apple Cobbler Recipe - Savory Nothings (2024)

Make this Classic Apple Cobbler as a cozy dessert for fall this year! It’s so easy to prepare and perfect served warm from the oven with a scoop of ice cream on top!

Cobblers, crisps and fruits pies are some of my all-time favorite desserts. And I bake all the things with apples once September hits the calendar! And I have proof with all the delicious apple desserts already here on the blog ?

More Apple Desserts

This apple cobbler is incredibly easy to whip up and tastes amazing with a scoop of ice cream – although I’ve been known to prefer a scoop of Greek yogurt as I’ve been getting older, I guess old age is making me lose my sweet tooth after all ?

Ingredients you’ll need

Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!

Ingredient notes

• Apples: I prefer using firm, crisp Gala apples for this recipe, because they hold their shape during baking and taste lovely and sweet. You can also use Granny Smith for a more tart taste, or a mix of the two.
• Brown sugar: I used light brown sugar, but dark brown (or all granulated) is fine, too.
• Buttermilk: If you don’t have any buttermilk on hand, just stir 1 teaspoon of either lemon juice OR white vinegar into regular milk.
• Butter: Stick margarine may be used in place of the butter, but NOT buttery spread or spreadable margarine.

Step by step photos

Recipe tips

• Preparing the apples: Apple cobbler is one of the rare desserts that actually makes me go through the trouble of peeling the apples. If you prefer, you can absolutely leave it on. I recommend chopping the apples into about ½ inch cubes for the best outcome.
• Cutting in the butter: It’s very important to use cold butter for the topping. Cut it in until it’s entirely combined with the dry ingredients – you should have a bowl filled with fine crumbs. This will help the biscuit topping come out light and fluffy.
• Stirring: Do NOT overmix the topping! You only want to stir until the dry ingredients are JUST combined with the buttermilk. The batter will look very lumpy, this is a must for a fluffy biscuit topping.
• Resting: I highly recommend letting the cobbler rest for 15-20 minutes after baking. This will help the juices to thicken and bind and make for a more delicious filling.

I have more tips and tricks for working with biscuit dough in my homemade biscuit recipe post!

Apple cobbler FAQs

Serving suggestions

Like I mentioned earlier, I always let the cobbler rest for 15-20 minutes after baking instead of serving it right away. Not only does this help prevent ruining the rest of the day with a burnt mouth (ouch!), it also helps the juices in the filling to settle and thicken for the most delicious filling.

My children and husband love their apple cobbler warm with a scoop of vanilla ice cream, I like mine warm-ish with a scoop of Greek yogurt. But it’s also delicious just by itself, and I’ve been known to eat leftovers cold for breakfast ?

More cobbler recipes

PSIf you try this recipe, please leavea review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along onPinterest,FacebookorInstagram.

Printable recipe