cobbler – FoodWatcher

Easy Apple Crisp Recipe

apple crisp in a white dish with a spoon. I always make Easy Apple Crisp when I don’t feel like making a full pie. The apples are perfectly cooked and spiced with a crunchy sweet oat topping. Making an apple crumble without the crust feeds a crowd and is so much easier than rolling out pastry. Why you’ll LOVE this recipe If pressed to…

I always make Easy Apple Crisp when I don’t feel like making a full pie. The apples are perfectly cooked and spiced with a crunchy sweet oat topping. Making an apple crumble without the crust feeds a crowd and is so much easier than rolling out pastry.

Why you’ll LOVE this recipe

If pressed to choose my favorite pie, I would choose apple, but not just any recipe: I’d choose MY apple pie recipe. I’ve been making that recipe for over 20 years and it’s always a huge hit with family and friends. My easy apple crisp recipe with oats has fully cooked apples and a sweet and crunchy crumble topping without a pie crust.

The reason my recipe stands out is because I ensure that the apples are fully cooked through. There is nothing worse than biting into an apple pie and having chewy or crunchy apples that spring back at you.

I’ve been making this recipe for YEARS and am always getting asked for the recipe – so here it is! Sometimes you just want to make apple pie without the crust, and that’s when you make an Old Fashioned Apple Crisp. This is the best apple crisp recipe! It feeds a crowd and is easy to transport because it’s made in a 9×13-inch baking dish.

ingredients in apple crisp laid out on a white counter.

Ingredients in Apple Crumble

Apple Cider: This helps create a sauce for the apples.
Butter: You’ll need cold unsalted butter to make the crumble.
Flour: To make the body of the crumble topping.
Sugar: We’ll use granulated sugar for the apples and brown sugar for the crumble.
Cinnamon: A must in any apple recipe.
Apples: I love a tart Granny Smith apple or Honeycrisp apple for this recipe, but you can use your favorite apples.

How to make Apple Crisp Topping

Boil the cider to reduce it – this will become a sauce for the crumble.
Add peeled, diced, and chopped apples to a pan with butter, sugar, and cinnamon. Cook until the apples start to soften.
While apples are cooking, add brown sugar, cinnamon, salt, flour, and oats to a medium sized bowl Stir to combine. Add melted butter and stir with a fork until thick and crumbly.
Once apples are done, add the reduced cider and apples to prepared pan. Sprinkle with crumble topping.
Bake for about 20-25 minutes, or until crumble is lightly browned around the edges.

Expert Tips

You can use any kind of apples you want.
Feel free to add chopped pecans or any nuts.
Easily add fresh blueberries – the combination of apple and blueberry are so good.
Top this recipe with some caramel sauce or a scoop of vanilla ice cream.

FAQs

Should apple crisp be refrigerated?

Yes, you should store apple crisp in the refrigerator. It will last about 3 days, but it shouldn’t because everyone will gobble it up.

Can you freeze this apple crisp?

You can freeze it, but I don’t recommend it. Thaw in the fridge.

Easy Apple Crisp Recipe

This is my absolute FAVORITE pie recipe. It’s the reason I started this blog! A buttery crust filled with sweet apples and a crunchy sweet crumble on top. It’s the perfect WOW dessert, especially with ice cream!

Course Dessert

Cuisine American

Prep Time 30

Cook Time 30

Total Time 1

Servings servings

Calories 317kcal

Author Dorothy Kern

Cost $8

Ingredients

For the apples:

3 pounds apples (Granny Smith or Honey Crisp)
1 teaspoon lemon juice
1 cup (237ml) apple cider
2 tablespoons (28g) unsalted butter
¼ cup (50g) sugar
1 teaspoon ground cinnamon

For the crumb:

⅔ cup (134g) packed brown sugar
1 cup (124g) all-purpose flour
1 cup (84g) quick cooking oats
½ teaspoon ground cinnamon
¼ teaspoon salt
8 tablespoons (113g) unsalted butter, melted

Instructions

Preheat oven to 350°F. Spray a 9×13-inch pan with nonstick cooking spray.
Peel, core, and slice apples. I like to cut them into thin slices, but you can cut them however you want. Sprinkle with about 1 teaspoon of lemon juice to prevent too much browning.
Place apple cider in a 12-inch skillet over medium-high heat. Bring to a boil and cook until it reduces by half, approximately 5-8 minutes. Remove cider from pan.
Place butter in the pan over medium heat and melt. Add apples, sugar, and cinnamon. Stir to coat apples. Cook, stirring occasionally, until apples just begin to soften (about 10-15 minutes depending on the size and thickness of your apples). You don't want them fully cooked, just partially (a little firmer than when you do a fork test to a potao).
While apples are cooking, add brown sugar, cinnamon, salt, flour, and oats to a medium sized bowl Stir to combine. Add melted butter and stir with a fork until thick and crumbly.
Once apples are done, add the reduced cider and apples to prepared pan. Sprinkle with crumble topping.
Bake for about 20-25 minutes, or until crumble is lightly browned around the edges.
May be made a day in advance. Refrigerate overnight. Serve with whipped cream or ice cream.

Notes

If you have an oven-safe skillet that’s at least 12-inches around, you can use that for baking instead of transferring the mixture to a 9×13-inch pan.

Nutrition

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Enjoy the classic taste of apple crisp with spiced apples and a buttery, crunchy topping. Easy to make and perfect for any occasion, ready in just over an hour.

Peach Blueberry Cobbler

This delightful peach blueberry cobbler is a comforting, easy dessert that’s become a family favorite! It stars sweet summer peaches…

This delightful peach blueberry cobbler is a comforting, easy dessert that’s become a family favorite! It stars sweet summer peaches and juicy blueberries baked under a golden, buttery crust, flavored with cinnamon and vanilla. Frozen or canned fruit works, too!

Why we love this recipe

How good is an Old Fashioned peach fruit cobbler? As authors of two cookbooks and this website for almost 15 years, Alex and I have made hundreds of desserts. But one of our favorite styles has always been crisps and cobblers because they’re so simple, comforting, and delicious.

This peach blueberry cobbler was inspired by some great peaches, and it’s already a family favorite! After making peach crisp, peach oatmeal, and peach muffins, it was time for a cobbler. Sweet peaches and zingy blueberries make magic together, and the topping is a vanilla-scented mesh of a crumble and biscuit (preferable to a cake-like cobbler, in our opinion!). It works when fruit is in season or with frozen fruit, too.

Ingredient notes for peach blueberry cobbler

There’s peach cobbler and then there’s peach blueberry cobbler, which has a zingy, sweet tart flavor from the berries. It’s a great way to make a dessert when you only have a few peaches, or if you have both of these seasonal fruits on hand. Here are the ingredients you’ll need and some notes on substitutions:

Ripe peaches: Use ripe seasonal peaches. You can also use frozen peaches or canned peaches. Frozen peaches don’t need to be defrosted; you may want to use ½ cup total sugar in the filling since they can tend to be more tart. For canned peaches, use no sugar added or use ¼ cup sugar in the filling.
Blueberries: Use fresh blueberries, but frozen blueberries work too! They don’t need to be defrosted before using. Again, you may want to slightly increase the sugar in the filling.
Granulated sugar: We like granulated sugar with peaches, but you can substitute brown sugar or maple syrup in the filling. We don’t recommend substituting the sugar in the topping since it’s necessary for the texture.
Cornstarch, cinnamon, and lemon: Cornstarch adds helps the filling thicken (otherwise it’s watery). Cinnamon and lemon juice and zest add dimension to the filling. We recommend it if at all possible!
All purpose flour, unsalted butter, and egg yolk: The egg yolk helps to make a smoother, richer texture to the cobbler topping. You can substitute salted butter if desired; just decrease the kosher salt quantity in half. Substitute gluten-free 1-to-1 flour for gluten-free.

Tips for ripening and peeling peaches

Peaches can be a tricky fruit to work with! Here are a few tips we’ve learned over the years:

To check ripeness, give the peach a gentle squeeze. It should be slightly soft to the touch. If it feels firm, it will need a few days to ripen.
To ripen peaches quickly, place the peaches in a paper bag. Add a banana inside the bag (it emits ethylene gas, which helps the peaches ripen quicker). Gently close the top of the bag and wait 1 to 3 days, depending on the ripeness of the peaches.
To peel peaches quickly, pop them into boiling water for 45 seconds, then when they are cool enough to handle pull off the skin with your fingers (see How to Peel Peaches). Or if they are ripe enough, you can pull off the skin with your fingers and a paring knife when slicing them.

Variations and topping ideas

This peach blueberry cobbler is such a fun fruit dessert that you can make any time of year with frozen fruit! Here are a few ideas for stepping it up and varying the flavors:

Orange zest: Use ¼ teaspoon orange zest in the filling for a heightened citrus vibe.
Almond extract: Add a hint to the filling: just ⅛ to ¼ teaspoon adds depth and richness to the flavor.
Bourbon or amaretto: Add 2 tablespoons bourbon or amaretto to the filling for a complexity in flavor.
Blackberries, raspberries, or strawberries: All types of fresh or frozen berries work well with peaches! If using frozen berries, use ½ cup total sugar in the filling since purchased frozen berries are typically not as sweet as fresh.
Top with vanilla ice cream, whipped cream, sweetened Greek yogurt, or creme fraiche. You can even get fancy and make infused alcoholic whipped cream like bourbon whipped cream or amaretto whipped cream, which would work well with the fruit.

Storing leftovers

This peach blueberry cobbler can be stored on the counter for up to 1 day (covered, at night). After 1 day, refrigerate any leftovers for up to 4 days. It also freezes well for several months in a sealed container; reheat it in a 350°F oven until bubbly and the topping is crisp.

Dietary notes

This peach blueberry cobbler recipe is vegetarian. For gluten-free, use 1-for-1 gluten free flour. For vegan, use vegan butter and omit the egg yolk, adding water if necessary to get the crumbles to hold together.

A few more peach recipes

Love peach desserts or other peach recipes? Some of our favorites are peach crumble, peach cobbler, a showy peach galette, or my mom’s famous fresh peach pie. We also love a great peach salad or peach burrata salad in the summer, or peach ice cream.

Peach Crumble

Peach Galette

Peach Burrata Salad

20 Fresh Peach Recipes

Frequently asked questions

Can I use frozen peaches and blueberries?

Yes, you can definitely use frozen fruit: you can use them without thawing. Increase the total sugar in the filling to ½ cup.

Can I substitute the peaches or blueberries with other fruits?

Absolutely! This recipe is versatile and can be adapted with other fruits like raspberries, blackberries, or even apples.

How do I store leftover cobbler?

Store leftover cobbler in an airtight container in the refrigerator for up to 3-4 days. You can reheat individual servings in the microwave or oven.

Can I freeze peach blueberry cobbler?

Yes, you can freeze the baked cobbler for up to 3 months. Wrap it tightly in plastic wrap and then again in aluminum foil before freezing. Thaw overnight in the refrigerator and reheat in the oven before serving.

Peach Blueberry Cobbler

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Author: Sonja Overhiser
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Yield: 8

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Description

This delightful peach blueberry cobbler is a comforting, easy dessert that’s become a family favorite! It stars sweet summer peaches and juicy blueberries baked under a golden, buttery crust, flavored with cinnamon and vanilla. Frozen or canned fruit works, too!

Ingredients

4 cups peeled and sliced peaches (2 pounds; about 3 large or 4 medium; see Notes)
1 ½ cups blueberries; see Notes (or more cups peaches)
⅓ cup plus ½ cup granulated sugar, divided, plus more for sprinkling
1 tablespoon cornstarch (or arrowroot powder)
2 teaspoons cinnamon
2 tablespoons lemon juice, plus 1 teaspoon lemon zest
1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon kosher salt
8 tablespoons unsalted butter, melted
1 egg yolk
2 teaspoons vanilla extract

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Instructions

Preheat the oven to 350°F.
Make the filling: Peel and slice the peaches. In a medium bowl, mix them with the ⅓ cup sugar, cornstarch, cinnamon, and lemon juice. Then pour the filling into a round 9-inch pie pan, 9 x 9 inch baking dish or 7 x 11 baking dish.
Make the topping: Meanwhile, in another large bowl, combine the flour, ½ cup sugar, baking soda, and salt. Stir in the melted butter, egg yolk, and vanilla extract and stir until it forms crumbles. Place the crumbles onto the fruit. Sprinkle with a little extra granulated sugar over the top.
Bake: Bake for 45 to 50 minutes until the top is evenly golden brown and the filling is bubbly. Cool for about 30 minutes, then serve. You can leave it out on the counter for up to 1 day (covered, at night). After 1 day, refrigerate any leftovers for up to 4 days. It also freezes well for several months in a sealed container; reheat it in a 350°F oven until bubbly and the topping is crisp.

Notes

Frozen and canned fruit: You can also use frozen peaches or canned peaches. Frozen peaches don’t need to be defrosted; you may want to use ½ cup total sugar in the filling since they can tend to be more tart. For canned peaches, use no sugar added or use ¼ cup sugar in the filling. You can use frozen blueberries too; no need to defrost.

Tips for peeling: To peel peaches quickly, pop them into boiling water for 45 seconds, then when they are cool enough to handle pull off the skin with your fingers (see How to Peel Peaches). Or if they are ripe enough, you can pull off the skin with your fingers and a paring knife when slicing them.

Flavor variations: Add ¼ teaspoon orange zest, ⅛ to ¼ teaspoon almond extract, or 2 tablespoons bourbon or amaretto to the filling for complexity in flavor. Substitute fresh or frozen blackberries, strawberries, or raspberries for the berries.

Topping ideas: Top with vanilla ice cream, whipped cream, sweetened Greek yogurt, or creme fraiche. Or, make infused alcoholic whipped cream like bourbon whipped cream or amaretto whipped cream, which would work well with the fruit.

Category: Dessert
Method: Baked
Cuisine: American
Diet: Vegan

Summer Fruit Recipes

It’s summer! Whether you’re in or outdoors, hopefully for all of you there are beautiful summer fruits and berries to be had, and I hope that you’re able to get your hands on as many of them as you can. I am loading (actually, overloading…) myself up at the market. While a good portion on the fresh fruit gets eaten just as-is, some of it goes into the following dessert recipes that I continue to make year after year. Others go into jam, which is a great way to preserve all those summer fruits and berries, and make them last through fall and winter.

Cherry season is behind most of us (sniff…sniff…), but if they are still lingering where you live, you can type “cherry” or “cherries” into the search engine at the top right corner of the page to find cherry recipes. (And we don’t get a bountiful array of fresh raspberries and blackberries here, so I don’t have many recipes that use them on the blog.) But for nectarines, strawberries, peaches, plums and other summer fruits, here are some of my favorite recipes on the blog…

Summer Fruit Galette with Frangipane

I’ve seen so many galettes this year on social media, that it’s tempting to already call galettes The Dessert of the Year. (Okay, there were plenty of Banana Breads as well. And it’s hard to knock Banana Bread, even my low(er) fat one.) But for the bang-for-the-buck, it’s hard to beat the silly-easy galette, made with a fail-safe dough that gets rolled out, topped with fresh fruit, and baked until ripe ‘n ready. Mine has a layer of frangipane under the fruit to keep some of those juices away from the bottom crust, so it stays crisp. It also tastes good, too! Apricots work especially well in this one but you can use nectarines, plums, peaches, or…

Strawberry Rhubarb Galette

…rhubarb and strawberries! Yes, the classic combo works well as a galette, too. But don’t let tradition stand in the way of deliciousness and you can swap out cherries, raspberries, or blackberries for the strawberries.

Apricot Jam

When I was a cook in upstate New York back in the 1980s (!) I remember someone brought us a (as in 1) basket of fresh apricots from California, which I’d never seen before. I made a simple tart with them and only eight lucky customers could get a taste of it. (Or maybe I cut it into ten?) Fast-forward to today, summer brings a cavalcade of fresh apricots to the markets and toward the end of the season, I don’t have time to shed any tears as I’m piling apricot jam into pots, to save them for the coming months. It’s Romain’s favorite jam so I make sure there’s enough to keep him happy, because I’ve learned what happens when I don’t : 0

Summer Fruit Tart (with frangipane)

Another summer fruit favorite, yes, with more almond cream than the galettes above, this is that classic French tart that you’ll find in many pastry shops all year round, using everything from pears to pineapple. Don’t love almonds, or want to take it in a different direction? Replace the almonds with hazelnuts for a special treat.

Plum-Strawberry Jam

While apricots are Romain’s favorite for jam, I am 100% on team plum. The luscious tang of juicy plum, and the high natural pectin content, makes this one of the easiest jams to make. And it’s not too difficult to eat, either.

Plum Sorbet

While I miss the purple Santa Rose and Elephant Heart plums we got in California, France has its own special selection of delectable plums, including Mirabelles, quetsches, and even wild plums. While the wild plum trees that we used to pick/glean from have been pruned by the absentee owners (phooey!) we found another source last summer. And the only thing better than free plums is free wild plums, which come in an array of snazzy colors and are extra tangy, perfect for those of us that like some pucker in our pastries.

Plum Flaugnarde

The cousin of clafoutis, this flaugnarde features a jumble of plums baked in a silky custard. They’re so pretty I almost hate to bake them. But then, when I pull it out of the oven, I’m happy to have a beautiful baked gratin dish of custardy plums for dessert on a warm summer night.

Plum-Rhubarb Crisp

Two tart fruits come together, baked under a buttery blanket of streusel. If these two bedfellows are available at the same time where you live, you’re doubly lucky!

Mirabelle Jam

The elusive Mirabelle plums have a cult-like following and while some mistakenly think they aren’t available in the U.S. (they were briefly banned a few years ago), if you’re lucky, you can indeed find them. They’re intensely flavored and sweeter than other plums, and make a wonderful confiture with jewel-like fruits suspended in a shimmering jelly, which are lovely heaped on toast in the morning. (If you want to get a taste of Mirabelles but can’t find them, Bonne Maman makes a golden plum Mirabelle jam that’s exported from France.)

Angel Food Cake

While I wasn’t a fan of Angel Food Cake growing up, which my mother usually made to accompany strawberries, I became a convert as a grown-up. Perhaps it had to do with writing an ice cream book and having an overload of egg whites to use up. (And Angel Food Cake is an express route to doing that.) Nevertheless it’s a treat along with summer fruits and berries, either baked as a compote or fresh, tossed in a little sugar and perhaps a dash of crème de cassis. The spongy cake is an ideal way to make sure you get every drop of the fruit syrup that’s surrounding the airy slab. It’s French cousin, Gâteau de savoie, is equally enjoyable, and doesn’t require an Angel Food Cake pan.

Roasted Strawberry Miso Ice Cream

Roasting strawberries is lesser-known way of coaxing out their flavor, but works well when making ice cream as it concentrates them and reduced the water, so the ice cream stays creamier. Adding a touch of salty miso provides a curious contrast to the berries juicy sweetness, and a little umami to boot.

Strawberry Spritz

Once you make the (very) easy base for this Strawberry Spritz, you can use it to make Strawberry Margaritas, too. (And if you’ve got a hankering for a classic Spritz, I’ve got you covered there, too.) But this Spritz is a great, light apéritif to enjoy all season long. I was drinking lots of these a few weeks ago when strawberries were at their peak. If they available where you live, go infuse some in vermouth blanc for a great spring/summer sipper.

Spiced Plum Cake with Toffee Glaze

Toffee glaze is one of those things you could put on an old sneaker, and it would make those dilapidated Reeboks taste great. Even better (and more recommended) is this spiced plum cake, which isn’t too rich or too sweet. Crunchy toasted almonds on top are a nice contrast to the buttery glaze.

Peach Shortcakes with Butterscotch Sauce

Speaking of buttery sauces, butterscotch with peaches is a natural. Grammar-correct keeps asking me: A natural what? But I think you can figure that out. If not, give them a try together and you’ll see what I’m talking about.

Vin de pêche

If you’re fortunate enough to have a peach tree or can get some of the leaves, they lend a delicate almond-like flavor to this intriguing apéritif wine. I try to make a few bottles every year and serve chilled glasses as the season’s change, reminding me of summer, and reminding me that the light almond flavor of peach leaves in wine is something to put on my calendar for the following year.

Bourbon Peach Cooler

Peaches and bourbon are natural partners, and they don’t mind sharing space in a tumbler with the classic French apéritif, Bonal. But not to worry if you don’t have it; I offer some substitutes that you might already have on your liquor shelf. This cocktail isn’t just pretty, it’s also a pretty effective way to beat the heat. (Yup, nectarines or plums could replace the peaches, if you’re so inclined.)

Nectarine-Berry Popsicles

A vintage metal popsicle mold that was a find at a flea market prompted these summer ‘sicles. You can load ’em up with berries and since I used white nectarines, the popsicles were extra-pretty in pink. But anyone would say “yes” to them in yellow, if you go with standard nectarines.

Mixed Berry Shortcakes

Mixed berry anything automatically makes something my favorite dessert. I love, love, love the juicy tumble of strawberries, blueberries, blackberries, red currants, or whatever else you’ve got. Bring the berries on!

Blueberry Cobbler

While I am nostalgic for the overload of blueberries that I grew up with New England, when I do find myrtilles, I try to keep them as close to their pure state as possible. Topped with crumbly drop biscuits, all that’s needed is a scoop of vanilla ice cream to complete the picture, but white chocolate-fresh ginger ice cream would also be welcome…and appreciated, on this cobbler.

Mango Frozen Yogurt with Blueberry Compote

While everyone’s mind is on peaches and nectarines, don’t forget mangoes, their tropical counterpart, which go just as well with summer berries. Blueberries particularly come to mind but raspberries and strawberries could fill in for them.

Strawberry Frozen Yogurt

With pretty swirls of crispy meringue, this tangy frozen yogurt can be part of a composed dessert, which I like to serve in the summer, being generous with the fresh fruit…and filling in the blanks with frozen yogurt and meringues.

Blueberry Buckle with Lemon Syrup

I don’t know if blueberries get any better than in this buckle, which do indeed “buckle” under the weight of almost too many blueberries…if that’s even possible. A dousing with tart lemon syrup keeps things moist and tangy. You can skip the cream with this one. It’s great on its own.

Apple Cobbler Recipe

This apple cobbler recipe is easy and cozy! A biscuit-meets-sugar-cookie topping covers a sweetly-spiced fruit layer. Here’s a cozy baked…

A Couple Cooks – Recipes worth repeating.

This apple cobbler recipe is easy and cozy! A biscuit-meets-sugar-cookie topping covers a sweetly-spiced fruit layer.

Here’s a cozy baked good that’s calling your name: this easy apple cobbler recipe! The topping is a meld of a biscuit and a sugar cookie, chewy, sweet and baked into golden-brown dollops. It covers a sweetly-spiced apple layer that’s flavored with cinnamon, ginger, nutmeg and lemon zest for a little pop. Top it with melty vanilla ice cream and there’s really nothing more we want in an apple dessert.

Ingredients in apple cobbler

This apple cobbler recipe is a spin on the classic cobbler, a classic easy dessert. A cobbler is a baked dessert with fruit filling that’s topped with dollops of biscuit-like dough. It differs from a crisp or crumble in that it doesn’t use oats or nuts in the topping.

Traditionally are a few different ways to make a cobbler topping: a biscuit like topping that forms dollops on top of the dough, or a cake-like topping that is relatively flat. This apple cobbler recipe is a mix of these two styles, with a texture between a biscuit and a sugar cookie! It’s sweet but not overly saccharine like some cobblers. Here’s what you’ll need for this recipe:

Crisp tart apples: Tart apples are best for baking, and crisp apples hold their shape better than softer apples which can become mushy.
Brown sugar and granulated sugar: The mix of sugars adds nuance to the flavor, but you can use all granulated sugar if preferred.
Cornstarch: Cornstarch is essential or the filling will be watery instead of gooey. Substitute arrowroot powder if desired.
Cinnamon, ginger, nutmeg, and vanilla extract: This mix of cozy spices is key! If desired, you can use only cinnamon for a similar effect.
Lemon juice and lemon zest: Lemon juice and zest makes the flavors pop, similar to salt with savory food.
All-purpose flour, baking soda and salt: These essential ingredients make the base of the topping.
Butter: Stirring in melted butter makes this topping quick and easy.
Egg yolk: The egg yolk is the secret ingredient that makes a smooth, cookie-like dough.

Best type of apples for cobbler

The best variety of apples for cobbler is a firm, crisp tart apple. Crisp tart apples cook well and the tangy tartness accents the sweetness of baked goods. Of course, you can use any type of apple you like in this apple cobbler recipe. But other apple varieties can end up in a mushy, sweeter filling that’s not as satisfying as with a crisp tart apple. Here are some of the best apples for baking and cooking:

Pink Lady
Jonathon or Jonagold
Granny Smith
Fuji

What makes this an easy apple cobbler?

Some apple cobbler recipes claim to be easy, but then they call for things like 5 pounds of apples (which take forever to peel!) or cooking the apple filling in advance. Here are a few things that make this apple cobbler recipe fun and easy:

It calls for 2 pounds of apples, which don’t take too long to peel and slice.
Melted butter goes right into the easy filling, so you don’t have to cut in room temperature butter (which can take a while).
It bakes right away, with no need to pre-cook a filling.

A trick to cutting apples

Here’s a trick for how to cut apples quickly for apple cobbler! If you’re not cutting your apples this way, it’s game changing. This method for slicing apples is so slick, you can slice one up in just a few seconds. Here’s what to do:

Peel the apple.
Set the apple upright, and cut off each of the four sides around the core.
Place each slide on its flat edge and slice into thin slices.

Ways to serve apple cobbler

This apple cobbler recipe warm from the oven is the best easy dessert to share with friends and family. But don’t forget the topping! To us, vanilla ice cream is required: it contrasts the sweet cake of the cobbler and rounds out the overall experience. Here are a few ways to serve it:

Vanilla ice cream. Classic! Warm cobbler with cold ice cream is perfection.
Whipped cream. This homemade whipped cream makes just the right rich and creamy counterpoint.
Creme fraiche. This thick cream is perfect over fruit desserts. Use purchased or homemade creme fraiche.

Storage and make ahead info

This apple cobbler recipe is best the day it is made. For best results, allow it to cool for 30 minutes to 1 hour before serving. This lets the texture set and brings it to a warm temperature.

Apple cobbler also works made in advance! It’s best prepared the night before, but it stores up to 3 days refrigerated. Reheat in a 350°F oven until room temperature or warm before serving.

Diet variations

Want to make a vegan apple cobbler? Make this recipe with vegan butter and replace the egg yolk with 1 tablespoon dairy free milk.

More apple recipes

This apple cobbler recipe is one of our favorite apple recipes! It’s great as a fall dessert or Thanksgiving dessert. Here are a few more fun recipes with this tasty fruit:

Try 10 Apple Breakfast Recipes or 20 Irresistible Apple Desserts
Grab Apple Bread or Apple Cinnamon Muffins
Make a cozy pot of Apple Cinnamon Oatmeal
Whip up Apple Dumplings or Baked Apples

This apple cobbler recipe is…

Vegetarian.

Apple Cobbler

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No reviews

Author: Sonja Overhiser
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Yield: 8

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Description

This apple cobbler recipe is easy and cozy! A biscuit-meets-sugar-cookie topping covers a sweetly-spiced fruit layer.

Ingredients

6 cups peeled and sliced crisp tart apples (2 pounds; about 4 large or 6 medium)*
½ cup brown sugar
1 tablespoon cornstarch (or arrowroot powder)
2 teaspoons cinnamon
½ teaspoon ginger
¼ teaspoon nutmeg
2 tablespoons lemon juice, plus 1 teaspoon lemon zest
1 cup all-purpose flour
½ cup granulated sugar, plus 1 tablespoon for sprinkling
½ teaspoon baking soda
½ teaspoon kosher salt
8 tablespoons unsalted butter, melted
1 egg yolk
2 teaspoons pure vanilla extract

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Instructions

Preheat the oven to 350°F.
Make the filling: Peel and slice the apples. In a medium bowl, mix them with the brown sugar, cornstarch, cinnamon, ginger, nutmeg, lemon juice and lemon zest. Then pour the filling into a round 9-inch pie pan, 9 x 9 inch baking dish or 7 x 11 baking dish.
Make the topping: Meanwhile, in another large bowl, combine the flour, granulated sugar, baking soda, and salt. Stir in the melted butter, egg yolk, and vanilla extract and stir until it forms crumbles (you may need to help with your hands, but resist the urge to mix too much). Place the pieces onto the apples. Sprinkle with the 1 tablespoon granulated sugar.
Bake: Bake for 45 to 50 minutes until the top is evenly golden brown and the filling is bubbly. Cool for about 30 minutes, then serve. You can leave it out on the counter for up to 1 day (covered, at night). After 1 day, refrigerate any leftovers. It also freezes well for several months in a sealed container; reheat it in a 350°F oven until bubbly and the topping is crisp.

Category: Dessert
Method: Baked
Cuisine: Baked
Diet: Vegetarian

Keywords: Apple cobbler, apple cobbler recipe

A Couple Cooks - Recipes worth repeating.