Classic Apple Cobbler

Classic apple cobbler recipe

The Spruce / Ahlam Raffii

Prep: 20 mins
Cook: 40 mins
Total: 60 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
313 Calories
8g Fat
58g Carbs
3g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 313
% Daily Value*
Total Fat 8g 11%
Saturated Fat 4g 19%
Cholesterol 37mg 12%
Sodium 395mg 17%
Total Carbohydrate 58g 21%
Dietary Fiber 4g 13%
Protein 3g
Calcium 77mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This apple cobbler, made with Granny Smith apples, is topped with a cinnamon-spiced cake batter. With fresh apples available year-round, this dessert is excellent for any season. Granny Smith apples are a good all-purpose baking apple, but you can swap them for Cortland, Braeburn, Honeycrisp, and Jonagold.

Warm apple cobbler is fantastic with a simple drizzling of heavy cream, and it is even more amazing served with a scoop of ice cream. Alternatively, top the apple cobbler with a dollop of freshly whipped cream or whipped topping and sprinkle it with some cinnamon sugar or drizzle with caramel sauce.


  • For the Apple Filling: 
  • 5 cups tart apples (such as Granny Smith, peeled and sliced)
  • 3/4 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup water
  • 1 teaspoon vanilla extract
  • 1 tablespoon butter (cut into small pieces)
  • For the Topping: 
  • 1/2 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons butter (softened)
  • 1 egg (beaten)
  • Optional: cinnamon sugar (for topping)
  • Optional: vanilla ice cream or whipped cream (for serving)

Steps to Make It

  1. Gather the ingredients.

    Ingredients for classic apple cobbler
    The Spruce / Ahlam Raffii
  2. Heat the oven to 375 F. Butter a 9-inch square baking pan.

  3. Combine the sliced apples, 3/4 cup sugar, 2 tablespoons flour, 1/2 teaspoon cinnamon, 1/4 teaspoon salt, water, and vanilla in a mixing bowl and toss.

    Sugar, spices, and apples in a mixing bowl
    The Spruce / Ahlam Raffii
  4. Add the mixture to the prepared baking pan.

    Apples in pan
    The Spruce / Ahlam Raffii
  5. Dot apples with the pieces of butter.

    Dot apples with butter
    The Spruce / Ahlam Raffii
  6. In a medium mixing bowl, combine the 1/2 cup flour, 1/2 cup sugar, baking powder, and salt. Add the softened butter and beaten egg and beat until blended.

    Cobbler batter mixed in a bowl
    The Spruce / Ahlam Raffii
  7. Using a tablespoon, drop the batter evenly over the apple filling mixture. If desired, sprinkle the batter with a cinnamon-sugar mixture.

    Unbaked apple cobbler in a pan
    The Spruce / Ahlam Raffii
  8. Bake for 35 to 40 minutes, or until the apples are tender and crust is golden brown.

    Apple cobbler baked
    The Spruce / Ahlam Raffii
  9. Serve the apple cobbler warm with a drizzling of heavy cream or a scoop of ice cream.

    Apple cobbler topped with ice cream
    The Spruce / Ahlam Raffii
  10. Enjoy!

    Apple cobbler serving on a plate with ice cream
    The Spruce / Ahlam Raffii

How to Store and Freeze

  • Store apple cobbler at room temperature, covered, for up to 2 days. Or refrigerate the covered cobbler for up to 4 days.
  • Like fruit pies, cobblers freeze well. Place leftover cobbler (individual portions or slab) on a baking sheet, uncovered, and freeze until solid. Wrap the frozen cobbler well and freeze for up to 4 months.
  • To reheat frozen cobbler, let it stand at room temperature for 1 hour and then reheat at 350 F for about 30 to 40 minutes, or until warm.


  • To keep the apples from browning and add some tartness, toss the slices with 2 tablespoons of fresh lemon juice.
  • To make the filling in advance, prepare the apple filling mixture and toss with 1 tablespoon of lemon juice. Transfer the filling mixture to the baking dish. Dot with butter. Cover the baking dish with plastic wrap and foil; freeze for up to 1 month. Defrost the filling, prepare the topping, and bake as directed.

Recipe Variations

  • If using a different variety of apple than Granny Smith, you may want to adjust the amount of sugar in the filling depending on the sweetness of the apple.
  • Instead of apples, use Bosc or Anjou pears in this cobbler. Peel and core the pears and then slice them thinly.
  • Replace the cinnamon with apple pie spice, or use a mixture of 3/4 teaspoon of cinnamon and 1/8 teaspoon each of nutmeg and ground cloves.

What is the Difference Between a Cobbler and a Crisp?

Crisps and crumbles are made with a streusel topping. Crisps usually include oats in the topping. Cobblers are baked with a biscuit or cake-like topping.