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Apple Cobbler

Old Fashioned Apple Cobbler is one of our favorite fall desserts made with fresh apples and a fluffy cobbler topping. Serve it with vanilla ice cream and it will taste just like grandma’s!

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This Easy Apple Cobbler is a tried and true family favorite. It’s a cozy dessert recipe and you likely have all of the ingredients in your kitchen.

Apple Cobbler with vanilla ice cream

This is classic cobbler. I adapted this recipe from the one my Mother-in-law gave me from an old cookbook.  The cookbook calls it “Don’t Stir Pudding” because you pour everything into the pan without stirring.

Ingredients for Easy Apple Cobbler Recipe

  • Apples
  • Brown Sugar
  • Ground Cinnamon
  • Butter
  • Granulated Sugar
  • All Purpose Flour
  • Milk
  • Vanilla Extract
  • Baking Powder

Step by Step Directions for Apple Cobbler

Diced apples and cinnamon in a pan over cobbler batter.
  1. Peel and core the apples and cut into bite-sized chunks. Combine with brown sugar and cinnamon.
  2. Melt butter and pour into baking pan.
  3. In a large bowl, mix together: flour and sugar.
  4. Add milk and vanilla and stir just until combined.
  5. Mix in baking powder, just until combined.
  6. Pour batter over melted butter, do not stir.
  7. Add apple mixture evenly over batter. Do not stir.
  8. Bake until edges are golden brown and filling is bubbly.
Apple cobbler in a 9 x 13 pan, spoon with one serving missing.

Find the exact measurements and printable recipe card at the bottom of this post. 

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Recipe Notes for the Best Apple Cobbler

  • Best Apples for Cobbler: I like to use gala apples, granny smith and honey crisp are also favorites. Any firm apple will work. If you are using a tart apple, like granny smith, increase the brown sugar to 2/3 cup.
  • Do I Have to Peel the Apples? Peeling the apples is optional but we like the texture of the cobbler best if the apples are peeled.
  • What Size Pan for Apple Cobbler: A basic 9 x 13 glass baking dish is my favorite for baking cobblers. They are also super handy for your favorite casseroles and the one thing I tend to forget at potlucks!
  • How to Store and Reheat Cobbler: I do find that this cobbler is best if you eat it the first day. If you have leftovers, cover with plastic wrap or aluminum foil and store at room temperature for 1 day. Refrigerate up to 3 days. Let it come to room temperature or warm it up in the microwave.
  • Serving: I love to serve this homemade apple cobbler with a scoop or two of Vanilla Bean Ice Cream, it’s so comforting and delicious.
Easy Apple Cobbler dessert on a white plate with vanilla ice cream

More Easy Fruit Cobbler Recipes

You can’t go wrong with this Easy Peach Cobbler recipe and also made an amazing Blueberry Cobbler with the same basic recipe.

Easy Apple Cobbler Recipe | Miss in the Kitchen

More Apple Dessert Recipes to Try

  • Caramel Apple Pie Cheesecake Shooters is great for any occasion. Made with layers of cheesecake, caramel and sweet apples.
  • Fresh Apple Cake is a must-try for apple season. It’s an easy recipe that can be made with tart apples or sweet apple slices and doesn’t require a mixer
  • Apple Pie Taquitos  is an easy dessert for a quick weeknight dessert that is so delicious served with a scoop of ice cream and a drizzle of caramel.
  • Easy Apple Crisp is always a hit with apple pie lovers. Apple pie filling topped with a a crisp oat and brown sugar topping.
Closeup of apple cobbler with vanilla ice cream.

This Easy Apple Cobbler is one of the easiest dessert recipes that I’ve ever baked and is perfect for holidays and celebrations.

If you love this recipe as much as we do, please leave a comment and a five star review. Be sure to help us share Pinterest, Facebook and Instagram.

Yield: 12 Servings

Easy Apple Cobbler

Easy Apple Cobbler Recipe just like grandma made! From MissintheKitchen.com

Old Fashioned Apple Cobbler is one of our favorite fall desserts made with fresh apples and a fluffy cobbler topping. Serve it with vanilla ice cream and it will taste just like grandma's!

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour

Ingredients

  • 8 cups gala apples, peeled, cored and cut into chunks
  • 1/3 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/2 cup butter
  • 1 1/2 cup sugar
  • 2 cups all purpose flour
  • 1 3/4 cup milk
  • 2 teaspoons vanilla
  • 3 teaspoons baking powder

Instructions

  1. Preheat oven to 325 degrees.
  2. Combine apples, brown sugar and cinnamon in a large bowl, set aside.
  3. Melt butter and pour into a 9 x 13-inch baking pan.
  4. In a large mixing bowl, add flour and sugar, stir together. Add milk and vanilla and stir until smooth. Add baking powder, stirring just until combined. Doi not overmix.
  5. Pour batter over melted butter, do not stir. Pour apples evenly over batter and butter. Once again do not stir.
  6. Bake for 40-50 minutes until edges are browned and filling is bubbly.
  7. Allow to cool slightly before serving.

Notes

Any firm apple will work in this cobbler. If using granny smith apples, increase brown sugar to 2/3 cup.

Store leftover cobbler, covered at room temperature up to 1 day. Refrigerate up to 3 days.

Reheat in microwave for about 30 seconds.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 281Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 23mgSodium: 203mgCarbohydrates: 48gFiber: 1gSugar: 30gProtein: 3g

Nutritional calculations are estimated and may not be accurate.

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122 Comments

    1. Hi Sarah,
      I used Gala apples but use whatever you have on hand or your favorite. I’ve made it Granny Smith also, just cut the apples a little smaller because they take longer to cook. I hope this helps!

      ~Miss

  1. I did not think this was nearly sweet enough, I would recommend using extra sugar if you like your cobblers sweet!

    1. Thanks for the heads up i doubled the sugar in mine bc i like mine sweet too 😉 was super grateful for ur comment thanks!

    2. I used a cup of apple butter and 1tlbs of oil. I also cut the sugar down to 1 cup. A warm caramel topping works great with this. I used red delicious apples

  2. I just made this and followed the recipe exactly..
    my “batter” is very thick and sticky, not at all like a batter.
    I just popped it in the oven, and I’m thinking it’s not going to be at all what its supposed to be like. 😕

    Just out of the oven:
    It turned out okay… I was worried because the batter was super thick and sticky.
    It is definitely more like a apple cake/bread than a cobbler.
    My husband said it’s dry, and not sweet enough…

    1. My batter was the same…. Looked nothing like the batter in the video. A little thicker than biscuit mix. Definitely could not pour it! But mine did not bake up and over the apples at all! The apples are still on top with some of them burnt. It’s cooling now, so not sure if it tastes OK or not. Will update later.

      1. One note about the batter is that it should not be overstirred. That makes it tough and gooey.

        Flour & milk just need to be mixed until wet.

    2. I added about 1/3 cup of white sugar with my apples. I was expecting it to be a little more juicy but was good. The next time I try it and it will be soon, have lots of apples this year for some reason, I will use sweetened condensed milk and add regular to the amount included in recipe. Any suggestions for it to have more juice?

  3. I am a cobbler fanatic & this recipe is by far my favorite! I’ve made it with all kinds of fruit- probably 20+ times already! I can’t get enough of the breading. I follow the recipe exactly except for I slice my apples very very thin instead of in chunks just because I prefer the texture of apples that way… this recipe will always be my absolute favorite, thank you for sharing!

    1. Good recipe … tried couple of times and everyone loved it. Though I was wondering is it really 3 tea spoon of backing powder?

      1. I made this recipe and mine did not come out like in the picture. The Apple stayed on top and the better stayed on the bottom and when it was done and cooled it was very soggy and wet I will not do this recipe again

  4. Made this for Sunday supper…came out rather tough and rubbery when cooled…pastry did not come to cover the apples…hmmm…. what went wrong here?…looks so good in the video….used the last of my golden delicious apples here in January…Thanks

  5. If I could only have one type of dessert for the rest of my life it would be cobblers/crisps/crumbles! Thanks for sharing this wonderful heirloom recipe!

        1. Poring* over.
          Took forever to get to the recipe.
          Why is it so big? 8 cups of apples? And yet you’re using the same amount of butter as some smaller recipes. Where’s the consistency?

  6. It was great! My company all commented on the aroma in the house… timing was perfect. My batter was not thick as I made it a bit loose and did not over stir it just till combined and it had lumps like pancake batter… the apples were so good, I enjoyed that it was not overly sweet – the ice cream was, it was ‘warm’ when served and 4 of us ate over 1/2 I sent cobbler home with the others, all but a small square for later. Other than peeling and dicing apples this was so easy! I prepared the dry ingredients, set out the dish, butter, and brown sugar cinnamon mixture the day before. Apples were prepared just before baking. ..& – melted the butter when I heated up the oven – combined batter when butter melted. added apples and baked. Simple simple! Delicious too. 🙂

    1. I don’t know what went wrong, but I tried making this, and it’s still in the oven after 60 minutes of baking as the batter is still not fully cooked, plus only a little of it inverted to the top. There are also pools of butter sitting in the top corners of my pan. It smells good but doesn’t look at all appetizing. I’m so disappointed!!! 😩

  7. Flavor of cake was very good – but like other comments my batter did NOT rise above the apples. I didn’t over stir batter. Infollowed recipe exactly. Any other thoughts on what happened and why my batter did not rise?

  8. I’ve never eaten apple cobbler, didnt even know it existed because being french i’ve always done apple tart or tart tatin. I must say i follow exactly the recipe and it came out beautifully and totally delicious!! My husband doesnt like cakes made with fruits but who cares! The children and myself ate all!😉 and they want me to do another one tomorrow!
    Thank you for the recipe.

  9. Came out wonderful followed recipe only change I made was I substituted almond milk for milk.It was so good. Perfectly sweet and I had no problems with batter. Thanks for sharing this great recipe.

  10. I’ve eyeballed the measurements because I didn’t go all the way down when I was making it. It’ll be easier if you put the measurements in the video or when doing the directions.

  11. I’ve baked many cobblers in my 70yrs of life and the best part is always the juice. This cobbler looks absolutely dry. Where’s the juice?

    1. I cooked my apples with 1/2 cup of sugar and the brown sugar before I poured it over the dough. Made lots of juice! Yummy!!

  12. OMG we went to the apple orchard yesterday and I was trying to find a recipe. Well my batter was pourable and this turned out amazing !!! We put vanilla ice cream and Carmel drizzle. It was heaven ❤️

  13. I added extra cinnamon, because we love it. Also topped it with walnuts and a little extra brown sugar. Not sure where I went wrong on the batter, but mine was thin and it didn’t cook thoroughly. I know my oven temperature isn’t quite right, so I am sure it is my fault. But, the flavor was FANTASTIC. This is a great dish and I will make it again!

  14. HI! I’m eleven years old and I made this apple cobbler two times because it was AMAZING!!! My whole family loved it. This is a really easy recipe that is fun to make! I have only made it twice but I have not had any failures yet. Milisa, THANK YOU SO MUCH for making up this recipe. It is delicious!

    1. Hi Kirsten,
      You have totally made my day. I’m so glad y’all enjoyed the cobbler. You can make it with blueberries, peaches or blackberries too. It’s one of our all time favorite desserts. Thanks for stopping by to let me know how it turned out for you!

      ~ Milisa

  15. The page is stuffed with so many pictures, mentions of other foods/recipes, ads, and Pinterest links that the recipe itself and the video for the recipe are completely buried and separated. It’s very difficult to navigate this page. Also, in the directions, it says to SLICE the apples, but the images and videos all have apples DICED. The video and the images didn’t include measurements (which is another issue), so I just stuck with the written recipe. Because I didn’t dice my apples, my batter wasn’t able to bake properly at the given temperature and time. I had to bake my cobbler at almost twice the time for the batter to become less than raw.

  16. This was probably the greatest apple cobbler I’ve ever eaten. I did tweak a bit with added cinnamon, but only because we love cinnamon!

  17. When I took the cobbler out at 50 minutes, the batter was still mostly liquid. Any idea why that might happen?

    1. Oven temperatures vary and I think it also has to do with the liquid in the apples. I would suggest baking until it’s mostly set. On occasion I have baked up to an hour and 10 minutes.

      ~ Milisa

  18. I made this tonight, it tastes and looks great , thanks for sharing!!! This is perfect for being quarantined , 10/10 would reccomend.

  19. I was making this in a pinch, but didn’t have flour. I substituted the flour for rolled oats. I know it’s not the same, but it came out great.

    1. Hi Matt,
      That was a great idea and I bet it was delicious! Thanks for stopping by and letting me know how it turned out.

      ~ Milisa

  20. I’m sorry but this was the worst recipe I have ever used. Do NOT try this one at high altitude. There is way too much baking powder and completely overflowed in my oven. Anyone above 5000Ft altitude Pass this one up. I’m going to spend the next 2 hours cleaning the oven.

    1. Hi Jenny,
      I am sorry the recipe didn’t work out for you. I was actually living at a high altitude when I developed it and never had any trouble.
      ~ Milisa

  21. Loved this recipe, mixed a whole vanilla bean in with the cream mixture and the cake was perfect. I soaked the Honey crisp apple slices in blood orange juice. Also made a toasted granola dutch crumble on top.

  22. My husband has celiac disease so I made this with 1-1gluten free flour. It came out great! I baked it at 350 degrees for 1 hr and 15 min. I found if the center is soggy you have to cook it longer till center batter solidified and browns, till a tooth pick comes out dry when inserted. I also added cinnamon, pinch of nutmeg, ginger and cloves to the batter to give crust more flavor and sprinkled some cane sugar over top immediately after it can out of the oven. It was great served with whipped cream on top. No one could believe it was made with gluten free flour. This is a keeper! Thanks

  23. I do not know what happened, it turned out more of a cake then a cobbler. Followed recipe to the teeth.

  24. I halved the recipe because I am using an 8×8 baking dish. I got it in the oven now. Since its only half, I set my oven timer for 30 minutes just to check in on it. As I am reading the comments on here, I see that it may require more time. My oven gets hot fast so I didn’t want to chance burning it. I will provide another update when its done.

    1. This came out great! It was delicious – my family and I enjoyed it with a scoop of ice cream. I will make this again!

  25. I made your recipe last night. Very tasty but, like so many others, my batter did not rise to cover the apples.

    Given that so many of your readers have commented on this, WHY HAVE YOU NOT RESPONDED OR TRIED TO OFFER YOUR THOUGHTS OR SOLUTIONS? Seems odd if you are interested in growing your audience.

    1. Hi Janet,
      I try to answer every comment but sometimes I miss them. I have made this recipe many times and never had an issue. It could possibly be an issue with oven temperature or possibly expired baking powder.

      ~ Milisa

  26. This was such a disappointment. I was banking on this for Christmas, and it’s just a nasty gooey mess. Not crumbly at all! Just like undercooked cake batter on top of apples. I’m popping it back in the oven at a high oven temp for another 20 minutes (already baked it for 50 as advised), but it’s not looking good. Guess my hubby will need to scramble to buy a last minute dessert for our Christmas guests. This is inedible.

    1. Hi Erin,
      I’m sorry the recipe did not work out for you. Oven temperatures can vary causing the cobbler to take longer to bake. It doesn’t bake up to a crumbly texture it is more of a soft cake like texture when baked through. You might like an apple crisp better than this cobbler.

      ~ Milisa

  27. This is my second time making this and it has been great both times!
    One question, does it matter when the baking soda is added? When I add it after the milk, like the recipe says, it clumps up and I have to spend a bunch of time breaking up the clumps and mixing it in. I feel like this wouldn’t be an issue if the baking soda was added in at the same time as the flour, but I’m not sure if the recipe was written in that order for a reason. Any insight would be helpful, thanks!

    1. Hi Natasha,
      I have always wondered that too. I got this recipe from my mother in law and I’ve always made it like this. Honestly, I think it would be fine to mix it in with the flour.

      ~ Milisa

    1. I had to come back and say… it was good, but cooked it a little longer. Ti crust browned some. Still dry, but just have to play w/ it.

  28. I wish I knew that there was a video that I could watch before I made this lol. This recipe was super simple. It says to slice the apples, which I did when I made this. Unfortunately, the batter never came up and covered the apples like it did in the photo provided. I read the comments and discovered there was a video. I just watched it and saw that she diced the apples into small chunks instead of slicing them. I feel that if I diced the apples instead of slicing then the recipe would have been perfect. Luckily, I sliced my apples pretty thin so that they’re still soft and they didn’t burn on top! In the end, it’s pretty good for how simple the recipe is. Make sure to dice the apples and not slice them if you’re making this recipe! It might help to edit the recipe on here to say that as well 🙂

    1. I sure hope it’s cooked, as I’m bringing it to a friends for dessert. I diced 8 cups of apples(Granny Smith). There wasn’t any crust at the top like the picture showed. Maybe I’ll put the apples at the bottom like someone suggested. I’ve made an apple cake but think it was all mixed together.

  29. The apples should be in the bottom with the cake poured over them. Try it, I find it to be much better that way. And instead of melting the butter, put it on the apples under the cake batter in pats to melt while baking. It helps.

    1. Hi Connie,
      The recipe card is at the bottom of the post. You can use the “jump to recipe” button at the very top of the post that will take you right to the recipe card that you can print. The many advertisements are what enables me to provide you with free recipes 🙂

      ~ Milisa

  30. I just made this. I made a few changes due to allergies. I used gluten free flower and a baking powder substitute. I also added some condensed milk. It came out absolutely delicious. It’s on my blog now giving credit to this site for the recipe. Teachinganoldcooknewtricks.com.

  31. This came out fabulous! I did dice the apples and put them in the pan first, put the pats of butter on the apples and poured the batter on top. Thank you for sharing a yummy recipe!

    1. Hi Linda,
      I am sure you could, I am not sure how to divide the batter but I would for sure place them on a baking sheet in case it bakes over.
      ~ Milisa

  32. I was concerned at the 325º oven temperature, but I wanted to follow the recipe as is the first time. I ended up baking it an extra 25 minutes and thought it was done. The edge pieces were OK, but the center was completely doughy. I’ll try it at 350º or more next time.

  33. I loved everything about this old-fashioned apple cobbler, it reminds me of how my grandma used to make it every Sunday!

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