If you’re in search of an epic apple pie, I’ve got you covered. But if you’re looking for something far easier, that delivers those same cozy fall flavors with half as many steps, you’ve gotta try my cinnamon apple cobbler!
It’s got a warm apple-pie like filling that’s baked in a cast-iron skillet and topped with a biscuit-like batter. Every scoop gets some of that glorious golden brown crust, which you better believe we’re topping with vanilla ice cream. It checks all the boxes for a cozy, easy fall dessert.
Apple season is truly the best season! For more easy dessert recipes (especially those featuring apples!), give my foolproof apple galette or my family’s favorite apple cinnamon bundt cake a try next!
Recommended Apples For Baking
For the best apple cobbler, you’ll want to choose apples that hold their shape and have a balance of sweetness and tartness. Some of my recommended choices include:
- Honeycrisp: Sweet and slightly tart, with a firm texture that holds up well during baking.
- Granny Smith: These tart apples add a nice contrast to the sweet topping.
- Braeburn: These apples have a balanced flavor and bake beautifully, offering a soft yet slightly crisp texture.
- Jonagold: A great mix of sweetness and tartness, with a tender texture when baked.
What You’ll Need
The filling is made simply with apples, brown sugar, white sugar, fresh lemon juice, cornstarch, ground cinnamon, and kosher salt. Very similar to if you were making an apple pie.
The cobbler topping, which more closely resembles biscuit batter than cake batter, is made with all-purpose flour, sugar, baking powder, cinnamon, salt, melted butter, and milk. For a little texture and added sweetness, I like to top it with coarse sugar just before baking!
Ingredient Substitutions
- Butter: Substitute with margarine or a plant-based butter for a dairy-free option.
- Heavy cream: Almond milk or oat milk can be used in place of heavy cream or regular milk.
- Sugar: Coconut sugar or maple syrup can replace brown sugar and/or granulated sugar for a different flavor profile.
How To Make Apple Cobbler
- Make browned butter. I like the extra depth of flavor you get from browning the butter instead of simply melting it.
- Prepare the filling. While the butter is browning, combined peeled, sliced apples with brown sugar, white sugar, fresh lemon juice, cornstarch, cinnamon, and kosher salt. Toss to thoroughly coat, then add to the skillet with the butter. Bake for 15 minutes.
- Prepare the topping. While the apples get a head start, make the biscuit topping. You can do this by hand or in a food processor (full instructions in the recipe card).
- Add the topping. Dollop the cobbler topping over the apples, brush with heavy cream, then sprinkle with turbinado sugar. Return to the oven, then bake for 35 minutes.
- Cool slightly, then serve! You can top with homemade whipped cream, ice cream, or even a drizzle of salted caramel. Pretty sure you won’t regret doing a combination of the three…
FAQs
Yes! Substitute the apples with one of the following: peaches, pears, nectarines, apricots, or fresh berries. Just keep in mind that different fruits may require slight adjustments in sugar or thickening agents.
Yes, and easily! Substitute the all-purpose flour with your favorite gluten-free flour blend.
I haven’t tested it with less sugar, but you can reduce the amount if you’d like. The final dessert may end up being too tart depending on the natural sweetness (or lack thereof) from the apples.
You can, but ensure you thaw them completely before baking. Frozen apples tend to have excess moisture and may need additional cornstarch or flour added to filling to make up for that.
Ari’s Best Tips!
- Don’t skip the lemon juice. It brightens the flavor of the apples and helps prevent them from turning brown.
- Ensure even cooking by slicing the apples uniformly.
- Use cold butter for the topping if you prefer a more crumbly texture. Cut the cold butter into the flour mixture before adding the heavy cream or milk.
Make-Ahead, Leftovers, & Storage
- To make-ahead: In theory, you can prepare the filling and the topping in advance and store separately. However, I think the biscuit-topping has a better texture when prepped just before baking.
- Leftovers and storage: Store leftover cobbler in the refrigerator, covered tightly with plastic wrap or in an airtight container, for up to 4 days.
- To freeze: To freeze before baking, assemble the cobbler, cover it tightly with plastic wrap and aluminum foil, and freeze for up to 3 months. To bake, thaw it in the fridge overnight and bake as directed. If freezing after baking, allow the cobbler to cool completely, then wrap it tightly and freeze. However, the texture of the biscuit topping will not be as good upon thawing. Reheat in the oven at 350°F until warmed through.
Tip for reheating! If you’re serving individual portions, reheat in a microwave. I do this in 30-60 second increments until warm. If you’re reheating the entire cobbler, however, it’s best to do this in the oven at 350°F for about 15 minutes, or until heated through.
Serving Suggestions For Cobbler
Apple cobbler is divine on its own, but here are a few ways to take it to the next level:
- With a scoop of ice cream: I especially love the contrast between cold ice cream and warm cobbler. Try vanilla, cinnamon, or coffee ice cream.
- Drizzled with salted caramel sauce!
- With homemade whipped cream: Soft, fluffy whipped cream adds a wonderful airy texture and, surprisingly, makes it feel lighter!
An instant family favorite and perfect for all those fresh fall apples! One bite and we think you’ll agree.
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Easy Cast-Iron Cinnamon Apple Cobbler
Equipment
- 10-inch cast-iron skillet
Ingredients
For the apple filling
- ¼ cup (4 Tbsp; 55g) unsalted butter
- 5 Granny Smith apples, peeled, core removed, and cut into slices about ¾ inch thick
- ¼ cup (50g) packed brown sugar
- 2 Tbsp (25g) granulated sugar
- 2 Tbsp fresh lemon juice, about ½-1 medium lemon
- 1 Tbsp cornstarch
- ½ tsp ground cinnamon
- ½ tsp kosher salt
For the cobbler topping
- 1½ cups (180g) all-purpose flour
- ⅓ cup (70g) granulated sugar
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp kosher salt
- ¾ cup (12 Tbsp; 170g) cold unsalted butter, cubed
- ¾ cup (180ml) heavy cream or milk, any kind, plus 2 Tbsp
- 1 tsp pure vanilla extract
- 2 Tbsp (25g) turbinado sugar, for sprinkling
- Flaky sea salt
For the whipped cream, optional
- 1 cup (240ml) heavy cream, very cold
- 2 Tbsp confectioners sugar
- 1 tsp vanilla extract
- ¼ tsp ground cinnamon, optional
- Can serve with ice cream if preferred!
Instructions
- Brown the butter. Preheat an oven to 350F. Place ¼ cup (55g) unsalted butter in a 10-inch cast-iron skillet, then place in the oven to melt for about 5 minutes. Remove from the heat and set aside.
- Prepare the filling. In a large mixing bowl, combine sliced apples, ¼ cup (50g) brown sugar, 2 Tbsp (25g) sugar, 2 Tbsp lemon juice, 1 Tbsp cornstarch, ½ tsp ground cinnamon, and ½ tsp kosher salt. Toss to thoroughly coat, then carefully pour into the cast-iron skillet. Bake for 15 minutes.
- Prepare the biscuit topping. In a separate bowl, whisk together 1½ cups (120g) all-purpose flour, ⅓ cup (70g) sugar, 2 tsp baking powder, 1 tsp cinnamon, and 1 tsp kosher salt. Add ¾ cup (170g) cubed cold butter, then work it into the flour mixture with a pastry cutter (or your hands) until the butter is the size of small peas. Pour in ¾ cup (180ml) heavy cream or milk and 1 tsp vanilla, then mix with a spatula until the dough just comes together. Do not overmix, it will be sticky. Set aside while the fruit is cooking.
- Add the topping. Carefully remove the skillet from the oven then use a large cookie scoop to dollop the batter over the filling. It’s ok (and expected) if it doesn’t entirely cover the top! Brush the batter with remaining 2 Tbsp heavy cream, then sprinkle with 2 Tbsp (25g) turbinado sugar. Return the skillet to the oven and bake for an additional 35 minutes, or until the fruit is tender and bubbling and the top is golden brown. Immediately sprinkle with a pinch or two of flaky sea salt, then allow to cool for about 15 minutes. While the cobbler cools, make the whipped topping (or serve with ice cream!).
- Top with whipped cream. Combine 1 cup (240ml) of heavy cream, 2 Tbsp (25g) confectioners sugar, 1 tsp vanilla extract, and ¼ tsp cinnamon in the bowl of a stand mixer fitted with whisk attachment. Whip until stiff peaks form, about 3-4 minutes. Serve the apple cobbler warm with whipped cream!
Notes
- Nutrition facts include the apple cobbler only. They do not include whipped cream, ice cream, or any other topping.
- If preferred, you can top the cobbler with ice cream instead of whipped cream.
- Instead of apples, try peaches, nectarines, or apricots.
- To make the cobbler topping in a food processor with blade attachment: pulse the dry ingredients, then add the cold cubed butter. Pulse until the mixture resembles coarse meal. Pour in the cream and vanilla extract, then pulse until the dough just comes together, trying hard not to overmix. Dollop on top of fruit, brush with remaining cream, and sprinkle with coarse sugar. Return to the oven, then bake as instructed.
- To make-ahead: In theory, you can prepare the filling and the topping in advance and store separately. However, I think the biscuit-topping has a better texture when prepped just before baking.
- Leftovers and storage: Store leftover cobbler in the refrigerator, covered tightly with plastic wrap or in an airtight container, for up to 4 days.
- To freeze: To freeze before baking, assemble the cobbler, cover it tightly with plastic wrap and aluminum foil, and freeze for up to 3 months. To bake, thaw it in the fridge overnight and bake as directed. If freezing after baking, allow the cobbler to cool completely, then wrap it tightly and freeze. However, the texture of the biscuit topping will not be as good upon thawing. Reheat in the oven at 350°F until warmed through.
- Tip for reheating! If you’re serving individual portions, reheat in a microwave. I do this in 30-60 second increments until warm. If you’re reheating the entire cobbler, however, it’s best to do this in the oven at 350°F for about 15 minutes, or until heated through.
Nutrition
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