Combine the crisp, sweet flavors of apples with a soft biscuit topping to make this homemade apple cobbler! This fall recipe is quick and easy to make from scratch. Serve warm with a scoop of vanilla ice cream and you have a delicious and comforting dessert!

serving of apple cobbler on a plate with a scoop of vanilla ice cream.

If you were to take the topping from a peach cobbler and the filling from an apple pie, you’d get this easy apple cobbler. It’s an old-fashioned dessert that has a biscuit-like topping resembling a cobblestone road. Its rustic appearance makes this cozy dessert perfect for the chillier months.

Why You’ll Love This Recipe

  • Easy to make. The apple filling is made in one bowl while the topping is made in another. No electric mixer or special tools required!
  • Satisfying texture. The tart, yet sweet, apples paired with the warm, tender biscuits is a treat for the tastebuds!
  • Seasonal flavors. The fall spices are paired with in-season apples to make a tasty dessert for autumn!
  • Perfect for the holidays. This is a great alternative to pie on Thanksgiving, but with familiar flavors.

Ingredient Notes

bowls of ingredients to make apple cobbler.
  • Apples: Use tart, crisp apples, such as Honeycrisp, Granny Smith or Braeburn.
  • Lemon juice: Use fresh lemon juice to bring out the tartness in the apples.
  • Sugar: Sugar is used to help the apples release their juices and to sweeten the cobbler topping.
  • Spices: Cinnamon and nutmeg add a cozy flavor to the dish. Check that they are fresh and not expired.
  • Buttermilk: This works with the leavening agents to help the biscuit topping rise and create a tender crumb.
  • Baking soda and baking powder: These leavening agents makes the topping rise. Check that they are fresh and not expired.

Refer to the recipe card for ingredient details and measurements.

Recipe Variations

Mix in other fruit. Swap out half the apples for pears if you wish! Another option is to toss in 1 cup fresh or frozen cranberries, like I do for my apple cranberry crisp.

Make individual servings. Grease some ramekins and fill with apples. Bake for 20 minutes, then add topping and bake for 15 more minutes.

Add some toppings. I love serving fruit cobblers with vanilla ice cream, but a drizzle of caramel or dollop of whipped cream is also delicious!

How to Make Apple Cobbler

photo collage demonstrating how to make apple cobbler in a mixing bowl and baking dish.
  1. Prepare the apple filling. Place the sliced and peeled apples in a large bowl. Add sugar, lemon juice, cinnamon and nutmeg. Toss until fruit is evenly coated.
  2. Bake the apple filling. Transfer apples to a grease baking dish. Bake at 375 F for 25 minutes.
  3. Make the cobbler topping. In one bowl, whisk together the dry ingredients. In a separate bowl, whisk together the wet ingredients. Add wet ingredients to dry ingredients and mix just until combined.
  4. Assemble and bake. Scoop a large tablespoon of dough, flatten it into a disc and place on top of the hot apple filling. Repeat until no dough remains, then add a sprinkle of sugar on top. Bake at 425 F for 15 minutes or until biscuits are golden brown and filling is bubbling.

Expert Tips

Use the right apples. A tart, crisp apple keeps its texture and stands up to the heat of the oven. I prefer Honeycrisp or Granny Smith (or a mix!)

Bake the fruit before adding the topping. This is a trick I use in my blueberry cobbler. The heat of the fruit will help the bottom of the biscuits to bake and not become soggy!

Don’t overcrowd the topping. Leave some space between the dough discs. This allows steam from the filling to escape and prevent a soggy topping. The biscuits will also expand as they bake.

apple cobbler with biscuit topping in a baking dish.

Storage Tips

Apple cobbler is best when served right after it is baked. As it sits, the biscuit topping will start to absorb the liquid and become slightly mushy. If this doesn’t bother you, then store the dish covered in the refrigerator for up to 3 days.

Freeze after the cobbler has completely cooled. Wrap the dish in plastic wrap and aluminum foil to prevent freezer burn. To reheat, remove the plastic wrap and bake at 350 F for 20 minutes or until heated through. If the top is browning, place a layer of aluminum foil over it.

Recipe FAQ

What’s the difference between a cobbler and a crisp?

A cobbler has a biscuit dough topping that is soft on the inside and slightly crisp on the outside. A crisp is a streusel topping made with butter, sugar, flour and oats. Neither dessert have a bottom crust.

Do you peel apples for cobbler?

It’s up to you! I typically peel apples, but if the texture doesn’t bother you, then you can certainly keep the peel on.

Which apples are best for baking?

Crisp and tart apples, such as Granny Smith or Honeycrisp are best. Other options include Braeburn, Jonagold, Northern Spy and Cortland.

Can I use a buttermilk substitute?

Yes, place 1 teaspoon distilled white vinegar in a measuring cup, then fill with regular milk to the 1/3 cup measure. Stir and let the mixture sit for 10 minutes before using in the recipe.

serving spoon taking scoop of apple cobbler from a baking dish.

Did you love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below and if you REALLY loved it, consider leaving a comment further down the page.

serving of apple cobbler on a plate with a scoop of vanilla ice cream.

Get the Recipe: Homemade Apple Cobbler

Craving an old-fashioned dessert for fall? Try this apple cobbler made with a simple biscuit topping and sweet filling.
5 (13 ratings)


Apple Filling

  • 6 large Honeycrisp apples, peeled, sliced and cored
  • ½ cup (100 g) granulated sugar
  • 1 Tablespoon fresh lemon juice
  • 1 Tablespoon ground cinnamon
  • ½ teaspoon ground nutmeg

Biscuit Topping

  • 1 cup (125 g) all purpose flour
  • 2 tablespoons cornmeal
  • ¼ cup (50 g) granulated sugar, plus 2 teaspoons for sprinkling
  • 1 ¾ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ cup (56 g) unsalted butter, melted and slightly cooled
  • cup (80 ml) buttermilk, room temperature
  • ½ teaspoon pure vanilla extract
  • ¼ teaspoon ground cinnamon
  • Vanilla ice cream for serving


  • Preheat oven to 375° F. Grease a square ceramic baking pan or casserole dish. Set aside.
  • Peel, slice and core apples. Place in prepared baking pan. Add lemon juice, sugar, cinnamon and nutmeg. Toss to coat.
  • Bake apple filling for 25 minutes or until they are bubbling around the edges. Start the cobbler topping while the filling is baking.
  • For the cobbler topping, whisk together flour, cornmeal, ¼ cup sugar, baking powder, baking soda, cinnamon, and salt in a large bowl. Set aside.
  • In a separate bowl, whisk together the melted butter, buttermilk and vanilla. Add the wet ingredients to the dry ingredients and mix just until combined.
  • Use a spoon to scoop a heaping tablespoon of dough, roll into a ball and lightly press it into a disc. Carefully place on top of hot apple filling and repeat with remaining dough. Remember this doesn’t have to be exact. Fruit cobblers are meant to mimic a cobbled road! Sprinkle 2 teaspoons sugar on top of dough.
  • Bake cobbler at 425° F for 15 to 18 minutes or until the dough is golden brown and the fruit is bubbling. Let the cobbler cool for 15 minutes before serving warm with vanilla ice cream.


Apples: The best variety for baking include Honeycrisp, Granny Smith, Braeburn and Cortland.
Buttermilk substitute: Add 1 teaspoon distilled white vinegar to a liquid measuring cup. Add regular milk and fill to the 1/3 cup measure. Stir and let the mixture sit for 10 minutes before using in the recipe.
Store covered in the refrigerator for up to 3 days, however, it’s best when served the day it is baked.
Serving: 1serving, Calories: 272kcal, Carbohydrates: 53g, Protein: 3g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 16mg, Sodium: 121mg, Potassium: 283mg, Fiber: 5g, Sugar: 34g, Vitamin A: 271IU, Vitamin C: 7mg, Calcium: 73mg, Iron: 1mg

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