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

A square glass baking dish filled with a freshly baked apple cobbler recipe, showing a slice removed.
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You deserve a perfect, comforting dessert. This easy apple cobbler recipe delivers tender, cinnamon-spiced apples under a rich, buttery biscuit topping. It is better than store-bought and simple to make from scratch for any cozy night in.

Ingredients

Scale
  • 6 medium apples (like Granny Smith or Honeycrisp), peeled, cored, and sliced about 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 water
  • 1 cup all-purpose flour (for topping)
  • 1/4 cup granulated sugar (for topping)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into small cubes
  • 1/2 cup buttermilk (or whole milk)
  • 1 large egg, beaten (for egg wash)
  • 1 teaspoon coarse sugar (for sprinkling)

Instructions

  1. Preheat your oven to 375 degrees F. Lightly grease an 8×8 inch baking dish or a similar 1.5-quart casserole dish.
  2. In a large bowl, combine the sliced apples, granulated sugar, brown sugar, 1 tablespoon of flour, cinnamon, nutmeg, and lemon juice. Toss gently until the apples are evenly coated.
  3. Pour the coated apples into the prepared baking dish. Add the 1/4 cup of water over the apples.
  4. Prepare the biscuit topping: In a separate medium bowl, whisk together the 1 cup of flour, 1/4 cup of sugar, baking powder, and salt.
  5. Cut in the 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 buttermilk and stir just until the dough comes together. Do not overmix; a slightly shaggy dough is what you want for a tender crust.
  7. Drop spoonfuls of the biscuit dough evenly over the apple filling. It does not need to cover the entire surface; gaps are fine.
  8. Brush the tops of the biscuits lightly with the beaten egg wash and sprinkle with coarse sugar.
  9. Bake for 35 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. Serve warm with vanilla ice cream.

Notes

  • For the best texture, use firm, slightly tart apples like Granny Smith. They hold their shape well during baking.
  • If you do not have buttermilk, mix 1/2 cup of regular milk with 1/2 teaspoon of white vinegar or lemon juice and let it sit for 5 minutes before using.
  • This cobbler tastes excellent the next day, though the topping will soften slightly. Reheat individual portions briefly in the microwave if desired.

Nutrition

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