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Easy, Classic Cinnamon Apple Cobbler with a Buttery Biscuit Topping

Close-up of a warm serving of apple cobbler with a golden, crumbly topping and soft, spiced apple filling.
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Make this easy apple cobbler for a warm, comforting dessert. It features tender, cinnamon-spiced apples topped with a golden, buttery biscuit crust, perfect for serving with vanilla ice cream.

Ingredients

Scale
  • 6 large apples (like Granny Smith or Honeycrisp), peeled, cored, and sliced
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 tablespoon all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon lemon juice
  • 1/4 cup cold unsalted butter, cut into small pieces (for the filling)
  • 1 1/2 cups all-purpose flour (for the topping)
  • 2 tablespoons granulated sugar (for the topping)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter, cut into small pieces (for the topping)
  • 1/2 cup buttermilk
  • 1 large egg, beaten (for egg wash)
  • 1 teaspoon coarse sugar (for sprinkling)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. In a large bowl, combine the sliced apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, and lemon juice. Toss gently until the apples are evenly coated.
  3. Pour the apple mixture into the prepared baking dish and spread it into an even layer. Dot the top of the apples with the 1/4 cup of cold butter pieces.
  4. Prepare the topping: In a separate medium bowl, whisk together the 1 1/2 cups flour, 2 tablespoons sugar, baking powder, and salt.
  5. Cut in the 1/2 cup of cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
  6. Stir in the buttermilk until just combined. Do not overmix the dough.
  7. Drop spoonfuls of the biscuit topping evenly over the apple mixture in the baking dish. It does not need to cover the entire surface; gaps are fine.
  8. Brush the tops of the biscuit mounds lightly with the beaten egg wash and sprinkle with coarse sugar.
  9. Bake for 40 to 45 minutes, or until the topping is golden brown and the apple filling is bubbly.
  10. Let the apple cobbler cool for at least 15 minutes before serving warm with vanilla ice cream.

Notes

  • For the best texture, use firm, slightly tart apples like Granny Smith.
  • If you do not have buttermilk, mix 1/2 cup of regular milk with 1/2 teaspoon of white vinegar or lemon juice and let it sit for 5 minutes before using.
  • This dessert is excellent for feeding a crowd during Fall baking or holiday gatherings.

Nutrition

Find it online: https://cookingbycarla.com/easy-classic-cinnamon-apple-cobbler/