There’s nothing wrong with craving a showstopping homemade apple pie. But if you’re looking for something easier — with all those same cozy fall flavors and half the effort — you’ve got to try my warm, comforting cinnamon apple cobbler!
It’s got everything you love about apple desserts: tender, spiced apples baked in a cast-iron skillet and topped with a golden, biscuit-like cobbler topping. Every scoop is full of buttery crust and gooey apple goodness — and you better believe we’re piling on the vanilla ice cream. It checks all the boxes for a cozy, easy fall dessert.
For my fellow apple lovers, you may also want to bookmark this foolproof apple galette with a flaky, buttery crust and our family-favorite apple cinnamon bundt cake — both are essential fall baking recipes around here!
The Best Apples For Baking Cobbler
When it comes to apple cobbler, picking the right apples makes all the difference. You want varieties that hold their shape when baked and offer a balance of sweet and tart flavors. Here’s a few of my top picks:
- Honeycrisp: Sweet, slightly tart, and wonderfully crisp — they hold up beautifully while baking.
- Granny Smith: Their tartness contrasts perfectly with the sweet cobbler topping.
- Braeburn: Balanced flavor and a soft-but-firm texture after baking.
- Jonagold: Sweet-tart and tender — the best of both worlds.
What You’ll Need
The filling is made simply with apples, brown sugar, white sugar, fresh lemon juice, cornstarch, ground cinnamon, and kosher salt. Very similar to if you were making an apple pie.
The cobbler topping leans more toward a biscuit than a cake, made from all-purpose flour, sugar, baking powder, ground cinnamon, salt, melted butter, and milk. Before baking, I like to sprinkle the top with coarse sugar for a little extra sweetness and crunch.
Want to make this gluten-free? Just swap in your favorite 1:1 gluten-free flour blend!
Ingredient Substitutions
- Butter: Substitute with margarine or a plant-based butter for a dairy-free option.
- Heavy cream: Almond milk or oat milk can be used in place of heavy cream or regular milk.
- Sugar: Coconut sugar or maple syrup can replace brown sugar and/or granulated sugar for a different flavor profile.
- Apples: Substitute with one of the following: peaches, pears, nectarines, apricots, or fresh berries. Just keep in mind that different fruits may require slight adjustments in sugar or thickening agents.
How To Make Cinnamon Apple Cobbler
Start by browning butter in a large skillet — it adds rich, nutty flavor that makes a big difference. Meanwhile, toss peeled, sliced apples with brown sugar, granulated sugar, lemon juice, cornstarch, cinnamon, and salt. Add the apples to the buttered skillet, then bake for 15 minutes.
While the apples bake, make the biscuit topping (either by hand or in a food processor — whatever’s easiest!).
Dollop the topping over the warm apples, brush with heavy cream, sprinkle with turbinado sugar, and bake until golden and bubbly, about 35 minutes.
Let it cool for a few minutes, then serve warm with ice cream, whipped cream, a drizzle of salted caramel — or all three. No regrets!
Ari’s Best Tips!
- Don’t skip the lemon juice. It brightens the flavor of the apples and helps prevent them from turning brown.
- Ensure even cooking by slicing the apples uniformly.
- Use cold butter for the topping if you prefer a more crumbly texture. Cut the cold butter into the flour mixture before adding the heavy cream or milk.
- Using frozen apples: Ensure they’re thawed completely before baking. Frozen apples tend to have excess moisture and may need additional cornstarch or flour added to filling to make up for that.
Make-Ahead, Leftovers, & Storage
- To make-ahead: You can prep the filling a day in advance and refrigerate it, but I recommend making the biscuit topping fresh for the best texture.
- Leftovers and storage: Store leftover cobbler tightly covered in the fridge for up to 4 days.
- To freeze: You can freeze unbaked cobbler for up to 3 months. Thaw overnight in the fridge, then bake as directed. (Note: If freezing after baking, the biscuit topping may lose a little crispness.)
Tip for reheating! Warm individual portions in the microwave in 30-second bursts. If reheating the whole cobbler, pop it into a 350°F oven for about 15 minutes.
Serving Suggestions For Cobbler
Apple cobbler is magical on its own, but it’s even better with a few extra touhes:
- Scoop of ice cream: Vanilla, cinnamon, or coffee ice cream are all delicious.
- Salted caramel drizzle: A little sweet, a little salty, and completely indulgent.
- Homemade whipped cream: Light, airy, and the perfect cool contrast to the warm filling.
There’s just something about the way warm, spiced apples melt into that fluffy biscuit topping — it’s the ultimate fall dessert!
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Easy Cast-Iron Cinnamon Apple Cobbler
Ingredients
For the apple filling
- ¼ cup (4 Tbsp; 55g) unsalted butter
- 5 Granny Smith apples, peeled, core removed, and cut into slices about ¾ inch thick
- ¼ cup (50g) packed brown sugar
- 2 Tbsp (25g) granulated sugar
- 2 Tbsp fresh lemon juice, about ½-1 medium lemon
- 1 Tbsp cornstarch
- ½ tsp ground cinnamon
- ½ tsp kosher salt
For the cobbler topping
- 1½ cups (180g) all-purpose flour
- ⅓ cup (70g) granulated sugar
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp kosher salt
- ¾ cup (12 Tbsp; 170g) cold unsalted butter, cubed
- ¾ cup (180ml) heavy cream or milk, any kind, plus 2 Tbsp
- 1 tsp pure vanilla extract
- 2 Tbsp (25g) turbinado sugar, for sprinkling
- Flaky sea salt
For the whipped cream, optional
- 1 cup (240ml) heavy cream, very cold
- 2 Tbsp confectioners sugar
- 1 tsp vanilla extract
- ¼ tsp ground cinnamon, optional
- Can serve with ice cream if preferred!
Instructions
- Brown the butter. Preheat an oven to 350F. Place ¼ cup (55g) unsalted butter in a 10-inch cast-iron skillet, then place in the oven to melt for about 5 minutes. Remove from the heat and set aside.
- Prepare the filling. In a large mixing bowl, combine sliced apples, ¼ cup (50g) brown sugar, 2 Tbsp (25g) sugar, 2 Tbsp lemon juice, 1 Tbsp cornstarch, ½ tsp ground cinnamon, and ½ tsp kosher salt. Toss to thoroughly coat, then carefully pour into the cast-iron skillet. Bake for 15 minutes.
- Prepare the biscuit topping. In a separate bowl, whisk together 1½ cups (120g) all-purpose flour, ⅓ cup (70g) sugar, 2 tsp baking powder, 1 tsp cinnamon, and 1 tsp kosher salt. Add ¾ cup (170g) cubed cold butter, then work it into the flour mixture with a pastry cutter (or your hands) until the butter is the size of small peas. Pour in ¾ cup (180ml) heavy cream or milk and 1 tsp vanilla, then mix with a spatula until the dough just comes together. Do not overmix, it will be sticky. Set aside while the fruit is cooking.
- Add the topping. Carefully remove the skillet from the oven then use a large cookie scoop to dollop the batter over the filling. It’s ok (and expected) if it doesn’t entirely cover the top! Brush the batter with remaining 2 Tbsp heavy cream, then sprinkle with 2 Tbsp (25g) turbinado sugar. Return the skillet to the oven and bake for an additional 35 minutes, or until the fruit is tender and bubbling and the top is golden brown. Immediately sprinkle with a pinch or two of flaky sea salt, then allow to cool for about 15 minutes. While the cobbler cools, make the whipped topping (or serve with ice cream!).
- Top with whipped cream. Combine 1 cup (240ml) of heavy cream, 2 Tbsp (25g) confectioners sugar, 1 tsp vanilla extract, and ¼ tsp cinnamon in the bowl of a stand mixer fitted with whisk attachment. Whip until stiff peaks form, about 3-4 minutes. Serve the apple cobbler warm with whipped cream!
Notes
- Nutrition facts include the apple cobbler only. They do not include whipped cream, ice cream, or any other topping.
- If preferred, you can top the cobbler with ice cream instead of whipped cream.
- Instead of apples, try peaches, nectarines, or apricots.
- To make the cobbler topping in a food processor with blade attachment: pulse the dry ingredients, then add the cold cubed butter. Pulse until the mixture resembles coarse meal. Pour in the cream and vanilla extract, then pulse until the dough just comes together, trying hard not to overmix. Dollop on top of fruit, brush with remaining cream, and sprinkle with coarse sugar. Return to the oven, then bake as instructed.
- To make-ahead: In theory, you can prepare the filling and the topping in advance and store separately. However, I think the biscuit-topping has a better texture when prepped just before baking.
- Leftovers and storage: Store leftover cobbler in the refrigerator, covered tightly with plastic wrap or in an airtight container, for up to 4 days.
- To freeze: To freeze before baking, assemble the cobbler, cover it tightly with plastic wrap and aluminum foil, and freeze for up to 3 months. To bake, thaw it in the fridge overnight and bake as directed. If freezing after baking, allow the cobbler to cool completely, then wrap it tightly and freeze. However, the texture of the biscuit topping will not be as good upon thawing. Reheat in the oven at 350°F until warmed through.
- Tip for reheating! If you’re serving individual portions, reheat in a microwave. I do this in 30-60 second increments until warm. If you’re reheating the entire cobbler, however, it’s best to do this in the oven at 350°F for about 15 minutes, or until heated through.
Nutrition
Photography by Jo Harding.
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