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Apple Cobbler

Apple cobbler with a buttery cinnamon biscuit topping baked over a bubbling spiced apple filling. Sweet-tart apple slices are thickened with cornstarch, then covered with golden drop biscuits.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

For apple filling
  • 5 apples
  • 0.5 cup granulated sugar
  • 2 tsp cinnamon
  • 0.25 tsp nutmeg
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice
  • 1 tbsp unsalted butter
For biscuit topping
  • 1.5 cup all-purpose flour
  • 0.25 cup granulated sugar
  • 2 tsp baking powder
  • 0.25 tsp salt
  • 0.5 tsp cinnamon
  • 6 tbsp unsalted butter
  • 0.5 cup whole milk or buttermilk
  • 1 egg
  • 1 tsp vanilla
For topping
  • 2 tbsp sugar
  • 0.5 tsp cinnamon

Equipment

  • 1 sheet pan

Method
 

Prep and pre-bake apples
  1. Preheat oven to 375F and grease a 9x13 baking dish.
  2. Toss apple slices with granulated sugar, cinnamon, nutmeg, cornstarch, and lemon juice, then spread in the dish and dot with unsalted butter.
  3. Bake the apple filling for 15 minutes while you make the biscuit topping.
Make biscuit topping and finish baking
  1. Whisk all-purpose flour, granulated sugar, baking powder, salt, and cinnamon until evenly combined.
  2. Cut in cold unsalted butter until the mixture looks crumbly.
  3. Whisk whole milk or buttermilk, egg, and vanilla, then stir into the flour mixture until just combined.
  4. Drop spoonfuls of biscuit dough over the hot apple filling and sprinkle with cinnamon sugar.
  5. Bake 28-32 minutes at 375F until the biscuit topping is golden and the filling bubbles.
Serve
  1. Serve warm apple cobbler with vanilla ice cream.

Notes

For best texture, drop the biscuit dough onto the hot filling so it bakes up golden instead of sinking. Store leftovers covered in the refrigerator up to 3 days; reheat individual portions at 350F until warmed through. Freezing is yes—freeze baked cobbler (without topping changes) up to 2 months and thaw, then reheat. If you prefer a lighter option, use buttermilk (instead of whole milk) for a slightly tangier, less heavy flavor.