Classic Apple Cobbler

apple cobbler
Diana Rattray
  • 60 mins
  • Prep: 20 mins,
  • Cook: 40 mins
  • Yield: 6 to 8 Servings
Ratings (69)

This apple cobbler is made with Granny Smith apples and a cinnamon-spiced cake batter topping. With fresh apples available year-round, this dessert is excellent for any season. 

I like to top an apple cobbler or crisp with a simple drizzling of heavy cream, and it is just amazing served warm with a scoop of ice cream. Or top the apple cobbler with a dollop of freshly whipped cream or whipped topping and sprinkle it with some cinnamon sugar.

What You'll Need

  • 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 cinnamon
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/4 cup water
  • 1 tablespoon butter, cut into small pieces
  • 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

How to Make It

  1. Heat the oven to 375°. Butter a 9-inch square baking pan.
  2. Combine the sliced apples, 3/4 cup granulated sugar, 2 tablespoons flour, 1/2 teaspoon cinnamon, 1/4 teaspoon salt, vanilla, and water. Turn into the prepared baking pan. Dot apples with the pieces of butter.
  3. In a medium mixing bowl, combine the 1/2 cup flour, 1/2 cup sugar, baking powder, and salt. Add the beaten egg and softened butter and beat until blended.
  1. Using a tablespoon, drop the batter evenly over the apple filling mixture. If desired, sprinkle the batter with a cinnamon sugar mixture.
  2. Bake for 35 to 40 minutes, or until the apples are tender, and crust is golden brown.
  3. Serve the apple cobbler warm with a drizzling of heavy cream or a scoop of ice cream.

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