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The Ultimate Easy, Buttery Apple Cobbler Recipe with Cinnamon Biscuit Topping

Close-up of a warm apple cobbler recipe served in a white ramekin, topped with melting vanilla ice cream.
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Follow this simple recipe for a homemade apple cobbler filled with tender, cinnamon-spiced apples and topped with a rich, buttery biscuit crust. It is easier than pie and perfect for a cozy night in.

Ingredients

Scale
  • 6 medium apples (like Granny Smith or Honeycrisp), 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
  • 2 tablespoons unsalted butter, cut into small pieces
  • For the Topping:
  • 1 1/2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
  • 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-inch square baking dish or a similar-sized oven-safe 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 2 tablespoons of cut butter pieces.
  4. Prepare the topping: In a separate medium bowl, whisk together the flour, 2 tablespoons of sugar, baking powder, and salt.
  5. Cut in the cold, cubed butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  6. Pour in the buttermilk and stir just until the dough comes together. Do not overmix; a slightly shaggy dough is fine.
  7. Drop spoonfuls of the biscuit topping evenly over the apple filling, leaving small gaps between the mounds so the apples can bubble up.
  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 and tender when pierced with a fork.
  10. Let the apple cobbler cool on a wire rack for at least 15 minutes before serving warm. Serve with vanilla ice cream.

Notes

  • For the best texture, use firm, slightly tart apples like Granny Smith.
  • If you do not have buttermilk, you can make a substitute by mixing 1/2 cup of regular milk with 1/2 teaspoon of white vinegar or lemon juice and letting it sit for 5 minutes before using.
  • This dessert pairs perfectly with a scoop of vanilla ice cream or a drizzle of caramel sauce.

Nutrition

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