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The Ultimate Buttery Biscuit Apple Cobbler: Easy, Cozy, and Perfect Every Time

A generous slice of warm apple cobbler recipe with a crumbly topping served with vanilla ice cream.
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Make this easy, homemade apple cobbler featuring tender, cinnamon-spiced apples topped with a rich, buttery biscuit topping. This dessert is warm, comforting, and pairs perfectly with vanilla ice cream.

Ingredients

Scale
  • 6 medium Granny Smith apples, peeled, cored, and sliced 1/4 inch thick
  • 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 (4 tablespoons) unsalted butter, cut into small pieces
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup granulated sugar
  • 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
  • 1/2 cup milk
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon coarse sugar (for sprinkling)

Instructions

  1. Preheat your oven to 375 degrees F. Lightly grease a 9-inch square baking dish.
  2. In a large bowl, combine the sliced apples, 1/2 cup granulated sugar, brown sugar, 1 tablespoon flour, cinnamon, nutmeg, and lemon juice. Toss gently until the apples are evenly coated.
  3. Pour the apple mixture into the prepared baking dish. Dot the top of the apples evenly with the 4 tablespoons of cut butter pieces.
  4. Prepare the biscuit topping: In a separate medium bowl, whisk together 1 1/2 cups flour, baking powder, salt, and 1/4 cup sugar.
  5. Cut in the cold, cubed butter using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
  6. Pour in the milk and stir just until a shaggy dough forms. Do not overmix.
  7. Drop spoonfuls of the dough evenly over the apple filling, leaving small gaps between the mounds of dough. The topping will expand during baking.
  8. Brush the tops of the dough 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 and tender when pierced with a fork.
  10. Let the cobbler cool on a wire rack for at least 15 minutes before serving warm with vanilla ice cream.

Notes

  • Use Granny Smith apples for the best texture and tartness to balance the sweetness.
  • For a richer topping flavor, substitute half of the milk with heavy cream.
  • If the topping browns too quickly, loosely cover the dish with aluminum foil for the last 10 minutes of baking.

Nutrition

Find it online: https://cookerykings.com/apple-cobbler-recipe/