Perfect Apple Cobbler

This is truly the best homemade apple cobbler recipe I’ve made. The easy filling has fresh apples, cinnamon, and maple syrup, and the topping is outrageously good. It reminds me of a brown sugar cookie on top with a soft, fluffy, sweet biscuit in the middle.

Apple Cobbler Recipe Video

I can’t get enough of this incredible homemade apple cobbler. The topping alone is worth making the recipe. It’s somewhere between a soft brown sugar cookie, a flaky pie crust, and a soft and fluffy biscuit.

Then there’s the filling, made with fresh apples that soften and release their juices as they bake, creating a sauce with the perfect consistency. This cobbler is truly one of my favorite apple recipes! It feels like a cozy, old-fashioned dessert, and I can’t wait for you to make it.

Apple cobbler in a baking dish

Key Ingredients

  • Apples: In my easy apple cobbler recipe, I prefer fresh apples to canned ones. When choosing your apples, go for varieties you love. I like using two different kinds, just like we do for our homemade apple pie. In the photos, we used Honeycrisp and Pink Lady. But if you have canned apples you love, feel free to use those instead of our filling recipe below.
  • Maple syrup and brown sugar: I use brown sugar in both the topping and the apple filling, and also love adding a touch of maple syrup to the apples for a little maple flavor (it’s so good!).
  • Flour and baking powder: All-purpose flour works great in this recipe, but a gluten-free 1:1 all-purpose blend or even spelt flour would be delicious if you have them on hand. The baking powder helps keep the topping fluffy and soft.
  • Lemon juice, vanilla, and spices: The lemon juice balances the sweetness of the filling, while vanilla adds classic flavor. I also include cinnamon, ginger, cloves, and a bit of salt, which makes the filling even more delicious.
  • Butter: I use butter in the cobbler topping, and you should, too. When you mix the butter with the brown sugar, the topping resembles a soft brown sugar cookie!
  • Milk: You only need a tablespoon of milk, but buttermilk or cream would work, too. You can also substitute dairy-free milk if you prefer.
Apple cobbler with ice cream

How to Make the Best Apple Cobbler

To make my apple cobbler, I start with the topping. I stir melted butter into flour, baking powder, and salt until I get a crumbly, cookie-like dough. (If you’re looking for a crispier topping with oats, check out my easy apple crisp recipe. Or, for a simpler dessert, try these easy baked apples.)

Making apple cobbler topping by pouring melted butter into flour.

I press the dough into a rough rectangle or disc, wrap it with plastic wrap, and refrigerate for 30 minutes. I’ll roll this out later, but I roughly form it into a shape that fits my baking dish. In the video, I shaped it into a rectangle since I plan to bake the cobbler in a rectangular dish.

While the topping chills, I prepare the fresh apple filling. I peel and core the apples, then slice them about 1/4-inch thick. With this thickness, my apples get nice and soft in the oven. (If you prefer a bit more crunch, slice them thicker.) Then I toss the sliced apples with maple syrup, lemon juice, and vanilla.

Tossing sliced apples with flour and spices for the homemade apple cobbler filling

So that the filling tastes amazing and thickens a little, I scatter a mixture of flour, cinnamon, ginger, cloves, and salt over the apples and toss really well.

Now it’s time to assemble our apple cobbler! I roll out the chilled topping and find it’s easier to place the dough between two sheets of parchment paper while rolling (trust me, it helps tremendously). The dough is more like sugar cookie consistency than pie dough, so it tends to stick to your rolling pin.

Homemade Apple Cobbler Topping that's rolled out

Moving the topping onto the apples can be tricky and causes the dough to crack, but that’s okay! I embrace the rustic charm and break it apart into shingles. Then, I place those shingles over the apple filling, overlapping them slightly.

Apple cobbler ready to bake

I bake my cobbler until it’s bubbly, golden brown, and the topping feels firm, about 50 minutes to 1 hour. Then, before serving, I let my apple cobbler cool a little. I love serving it warm with a scoop of ice cream, a drizzle of homemade salted caramel sauce, or a dollop of homemade whipped cream. If you want a dairy-free option, try my coconut whipped cream recipe.

Homemade apple cobbler

Perfect Apple Cobbler

  • PREP
  • COOK

Homemade apple cobbler is very easy to make and thanks to fresh apples and the perfect blend of spices, it tastes incredible! I’m over the moon with this brown sugar cobbler topping. It’s somewhere between cookie and biscuit, we love it!

Makes 8 servings

Watch Us Make the Recipe

You Will Need

Cobbler Topping

12 tablespoons (170g or 3/4 cup) unsalted butter, melted and cooled slightly

2 cups (260g) all-purpose flour

2/3 cups (135g) light brown sugar

2 teaspoons (8g) baking powder

1/4 teaspoon fine sea salt

1 tablespoon milk

1 teaspoon vanilla extract

Apple Filling

6 large apples, peeled and sliced, about 3 ¼ pounds

2 tablespoons maple syrup

1 tablespoon fresh lemon juice

1 ½ teaspoons vanilla extract

2 tablespoons (18g) all-purpose flour

1 tablespoon (12g) brown sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

Pinch ground cloves

1/8 teaspoon fine sea salt


  • Make Topping
  • 1Whisk the flour, brown sugar, baking powder, and salt until well blended. Make a well in the middle and add the melted butter, milk, and vanilla. Stir with a wooden spoon until mixed and crumbly.

    2Form the crumbly dough into a rectangle or disc and wrap it with plastic wrap. Chill in the fridge for 30 minutes. Shape into a disc if your baking dish is round, and shape into a rectangle if your baking dish is rectangular.

  • Make Filling
  • 1While the topping chills, make the apple filling. Peel and core the apples, then slice into 1/4-inch thick slices. Add them to a large mixing bowl and toss with maple syrup, lemon juice, and vanilla.

    2In a small mixing bowl, whisk 2 tablespoons of flour with 1 tablespoon of brown sugar, cinnamon, ginger, cloves, and 1/8 teaspoon of salt. Scatter the flour mixture over the apples and toss well.

  • To Finish
  • 1Preheat the oven to 350°F (176° C) and lightly grease a 13-inch by 9-inch baking dish with butter.

    2Add the apples to the baking dish, making sure to scrape all spices and liquid from the bowl.

    3To roll out the topping, open the plastic wrap to lay flat, place a sheet of parchment paper or more plastic wrap on top, and then roll out the dough to be about ¼-inch thick. The dough is sticky, so using parchment paper prevents it from sticking to your rolling pin.

    4Tear the dough into pieces and place onto the apples in the baking dish, overlapping slightly (like shingles on a roof).

    5Press the dough down onto the apples, then bake until the filling is bubbly, the top is firm like a cookie, and turning golden in places, 50 minutes to 1 hour. For even baking, rotate the baking dish about halfway during baking.

Adam and Joanne's Tips

  • Storing: Baked apple cobbler lasts in an airtight container in the fridge for up to 5 days. Freeze for up to 3 months. To thaw, let the cobbler sit at room temperature for an hour or two, then reheat it in the oven or microwave.
  • Make ahead: Assemble the cobbler and then cover the apple cobbler tightly with plastic wrap or foil. Refrigerate for up to 24 hours. When ready to bake it, let it warm up on the counter while the oven preheats. Then, bake the cobbler as instructed in our recipe below.
  • Gluten-free cobbler: Replace the flour in the topping with a 1:1 all-purpose flour blend and use 1 tablespoon of cornstarch in the filling mixture.
  • Vegan cobbler: Ensure all sugar is vegan certified, use a plant-based butter, and dairy-free milk.
  • The nutrition facts provided below are estimates.
Nutrition Per Serving Serving Size 1 of 8 servings / Calories 433 / Total Fat 17.9g / Saturated Fat 10.8g / Cholesterol 45.8mg / Sodium 122.2mg / Carbohydrate 66.7g / Dietary Fiber 4.3g / Total Sugars 34.9g / Protein 4.1g
AUTHOR:  Adam and Joanne Gallagher
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25 comments… Leave a Review
  • Pinky avila June 21, 2024, 5:42 pm

    I made this apple cobbler last week and it was hit with my grandkids (very picky eaters) that they requested for me to bake another one. The adults in the family including me loved it too…. today 6/21, I baked another one for the grandkids and one for a friend of ours that I will be bringing tomorrow.
    Thank you so much for this recipe- I’m not a baker and I get intimidated by the process but this one is easy and the ingredients are simple but yummy all together … I felt so proud of myself to baked something the family loved .

    • Adam June 22, 2024, 7:36 pm

      You have made our day with this comment! We are so happy that you whole family loved your cobbler 🙂

  • Laura May 27, 2024, 2:10 pm

    This is excellent and the topping tastes great! I’m hooked. 🙂 I used a bit of spelt flour and it is a nice flavor, and the ginger and cloves are perfect in the filling portion of the recipe. I froze some and it thawed well. Thank you for sharing your recipe, tips and video!

  • Michele April 14, 2024, 2:45 am

    Looks so good, can’t wait to try it

  • Jen March 14, 2024, 9:05 am

    That topping was delicious and a good compliment to the apple mixture – I kept sneaking little bits off the top.

  • pam February 22, 2024, 1:54 pm

    ade today and it is YUMMY!!!. cut the recipe in half and baked in a cas iron skillet. tu..i have a ??? can i make the topping and freeze it ?? i would love to have it on hand and ready to use . any suggestions ??

    • Joanne May 28, 2024, 12:28 pm

      Hi Pam, freezing the topping is a great idea! I’d roll it out and then freeze as a sheet or cut into small squares and store with parchment paper between them for the next time I make cobbler.

  • Denise December 5, 2023, 10:45 pm

    This was very good and we will definitely make it again. We used honey crisp and jonagold apples since that was what we had on hand. Loved the topping.

    • Joanne May 28, 2024, 12:27 pm

      So happy that you tried it, Denise!

  • Mo L November 26, 2023, 10:40 pm

    Citrus allergy can we just leave lemon juice out?

    • Joanne November 27, 2023, 12:50 pm

      Hi there, yes, you can leave the lemon juice out of the filling.

  • Marlene November 25, 2023, 6:02 pm

    Years ago used to make an apple salad, do you happen to have a recipe. Name wont even come to 86 this is a senior moment.

  • Meg November 23, 2023, 9:33 pm

    This turned out great! I used spelt flour and the crust came out a lovely brown color. I forgot to butter the pan before putting the apples in but it did not stick at all to my glass pan. Your recipe didn’t specify if the brown sugar in the crust should be packed – I did, but next time I will use less or just not pack it – it was just a bit too sweet. No ice cream or whipped cream needed! Thanks for a great and easy recipe.

    • Joanne November 26, 2023, 4:51 pm

      Hi Meg, I love that you used spelt flour (I love how nutty it tastes). Thanks for coming back and sharing!

  • Mary L Beyts November 10, 2023, 8:32 am

    This was fantastic! The crust was amazing and the apples were soft and tender. Will make this on repeat. Thank you for sharing!

    • Adam November 11, 2023, 8:47 pm

      Yay! Really appreciate you coming back to leave a review. We are thrilled that you loved the cobbler 🙂

  • Darla Miller October 26, 2023, 1:40 pm

    I made the cobbler recipe today! My daughter said it was the best thing ever:). I was surprised at how easy this was to make. Thanks for sharing this recipe!

    • Joanne October 26, 2023, 4:18 pm

      Hi Darla, We are thrilled that you and your daughter enjoyed the cobbler so much. Thank you very much for coming back and sharing your experience. It means so much to us and other readers.

  • julianne baron October 25, 2023, 5:31 pm

    I did modify your recipe somewhat in terms of cutting the brn sugar in half. I find all cookie recipes ask for too much sugar and cutting it in half doesn’t ruin the recipe. in this case the cobbler was delicious. I make apple oatmeal crisp quite a bit so this was a nice change. will def make it again. I added about 1/4 c apple juice too to the bottom of the bake pan as I find this makes for more sauce. I was too impatient to roll out and refridge for 1/2 hr and then roll out more and just plopped the cookie topping onto the apples and spread it around. it was all good. you two are so cute to watch in the kitchen. love your work. jules

    • Adam October 25, 2023, 9:38 pm

      You are too sweet. We are so happy that you loved the recipe 🙂

  • Nelly L. Nunn October 25, 2023, 1:56 am

    I read and watched the Apple cobbler recipe that I received today.. looks very yummy , I will try to cook it this coming weekend for our Sunday’s best dessert.😊 Btw, everytime I cook apple pie, I always look and copied your recipe.. and it’s really a big bang.! Yummylicious.! 😋

    • Adam October 25, 2023, 12:28 pm

      Thanks for letting us know you plan to make it this weekend! You are going to love it 🙂 After this weekend make sure to come back and let us know how well your weekend dessert went.

  • Anne Cee October 24, 2023, 7:21 pm

    Out of this world delicious! Your recipes never seem to fail….always so satisfying.

    • Adam October 24, 2023, 8:27 pm

      Hi Anne, Yay! We are so happy that you enjoyed the apple cobbler. We really appreciate you coming back to leave a review 🙂


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