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The Ultimate Easy and Buttery Apple Cobbler with Cinnamon Biscuit Topping

A close-up shot of a serving of apple cobbler recipe, showing warm, spiced apple filling beneath a golden, crumbly topping dusted with sugar.
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Create a comforting, homemade apple cobbler that is easier than pie. This recipe features tender, cinnamon-spiced Granny Smith apples topped with a rich, buttery biscuit topping, perfect for serving warm with ice cream.

Ingredients

Scale
  • 6 large Granny Smith apples, peeled, cored, and sliced about 1/4 inch thick
  • 1/2 cup granulated sugar (for apples)
  • 1/4 cup packed light brown sugar (for apples)
  • 1 tablespoon all-purpose flour (for apples)
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon lemon juice
  • 1/4 cup water
  • 1/2 cup (1 stick) cold unsalted butter, cut into small cubes (for topping)
  • 1 1/2 cups all-purpose flour (for topping)
  • 1/4 cup granulated sugar (for topping)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold milk
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon coarse sugar (for sprinkling)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. In a large bowl, combine the sliced apples, 1/2 cup granulated sugar, brown sugar, 1 tablespoon flour, cinnamon, nutmeg, lemon juice, and water. 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 evenly with half of the cold butter cubes.
  4. Prepare the biscuit topping: In a separate medium bowl, whisk together the 1 1/2 cups flour, 1/4 cup sugar, baking powder, and salt.
  5. Cut in the remaining cold butter cubes 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 cold milk and stir just until a shaggy dough forms. Do not overmix.
  7. Drop spoonfuls of the biscuit dough evenly over the apple filling. You do not need to cover the entire surface; gaps are fine.
  8. Brush the tops of the biscuit dough lightly with the beaten egg and sprinkle with coarse sugar. Dot the topping with the remaining cold butter cubes.
  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

  • Using Granny Smith apples provides the best balance of tartness to hold up against the sweet cinnamon filling.
  • If you prefer a richer topping, substitute buttermilk for the milk in the biscuit dough.
  • For a quicker prep time, you can use pre-sliced apples, but peel them first.

Nutrition

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