Cinnamon Apple Cobbler

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Sweet and juicy, loaded with fresh apples, and just the right hint of spices, this apple cobbler is a fall and winter dessert favorite that we enjoy throughout the entire year.

apple cobbler with ice cream in oval dishes

Easy Apple Cobbler

Cinnamon, sugar, and apples, warm fragrant and bubbling from the oven is one of the most nostalgic aromas for me. I have yet to find a candle that mimics this scent perfectly. So I will just keep making baked apple recipes on repeat to keep the kitchen smelling amazing and feeling cozy.

It is entirely up to you whether or not you choose to peel the apples for this cobbler. I’ve enjoyed it both ways and the peels don’t bother me a bit. I’m all for saving time and effort in the kitchen whenever possible, so I choose not to peel the apples most of the time.

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You’ll start this recipe by slicing the apples thin and drizzling some lemon juice over them. Sprinkling them generously with cinnamon sugar and nutmeg.

Stir to coat all of the apples with the spices and then transfer them to a greased baking dish. It’s okay if the dish appears to be very full initially. The apples will shrink down a good bit during the baking process.

cinnamon spice apples in white square baking dish

To make the cobbler topping, I use a cheese-grater to “grate” the cold butter. That is my favorite hassle-free way to cut in the butter. It takes just a moment and I think it’s simpler than the more traditional methods.

If you choose not to use the grater, simply cut the cold butter into small pieces and then blend it into the flour mixture, using a pastry blender or your fingertips.

Toss the grated butter in the flour mixture. Stir with a fork to mix throughout. Stir in the boiling water, just until combined, leaving plenty of little lumps of butter.

topping being scooped onto cobbler

Spoon the cobbler batter over the apples. I find the easiest way to do this is using a cookie scoop. It is easy, mess-free, and creates an even topping. Top with the cinnamon sugar mixture for a sweet crusty top.

Call me crazy but it doesn’t matter the kind or how full I make my baking dish cobblers often bubble over the pan while baking. To avoid cleaning the oven I put a foil-wrapped baking sheet on the rack under the cinnamon apple cobbler. The foil-covered pan makes cleaning up a breeze.

cinnamon sugar cobbler topping

Easy Apple Cobbler Recipe

Ingredients 

Apple Filling

  • medium-size apples 
  • fresh lemon juice
  • white sugar
  • cinnamon
  • nutmeg

Crust Topping

  • all-purpose flour *
  • white sugar
  • brown sugar
  • baking powder
  • kosher salt
  • butter 
  • boiling water

* Gluten-Free Variation

  • brown rice flour
  • tapioca starch
  • potato starch

Cinnamon Sugar Topping

  • white sugar
  • cinnamon
closeup photo of apple cobbler with vanilla ice cream on top

How to Make Apple Cobbler

  1. Preheat oven to 425°F. Grease an 8-inch baking dish with butter. In a large bowl, combine the apples, lemon juice, sugar, cinnamon, and nutmeg. Stir to coat and then pour into the prepared baking dish.
  2. In the same bowl used for the apples, combine the flour, white sugar, brown sugar, baking powder, and salt. Whisk to combine.
  3. Toss the grated butter in the flour mixture and mix with a fork. Stir in the boiling water, just until combined, leaving plenty of little lumps of butter.
  4. Drop the topping over the apples in spoonfuls. (I like to use my smallest cookie scoop to do this.) Sprinkle the cinnamon sugar mixture over the topping.
  5. Bake until the crust of the cinnamon apple cobbler is golden and a toothpick inserted into the crust comes out clean, about 28 minutes. Serve warm or at room temperature. Top with ice cream if desired.
cobbler with apples in ramekins on wooden table

Baked fruit desserts like crisps and cobblers are quite literally fail-proof and always delicious. Serve them warm with a scoop of ice cream or a dollop of homemade whip cream and you will hear nothing but rave reviews.

Peach Crisp with fresh, sweet juicy peaches and cinnamon, brown sugar topping served warm from the oven is a bowl of deliciousness.

Warm slices of baked apples covered with cinnamon brown sugar streusel topping are all that’s required to make this old fashioned apple crisp.

Blueberry Cobbler full of berries with a sweet, buttery, cake-like yet crispy topping served with ice cream is dessert perfection.

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cobbler with apples in ramekins on wooden table

Apple Cobbler

5 from 2 votes
Sweet and juicy, loaded with fresh apples, and just the right hint of spices, this apple cobbler is a fall and winter dessert favorite that we enjoy throughout the entire year.
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 8

Ingredients 

Apple Filling

  • 6 medium-size apples sliced thin, about 8 cups worth
  • 1 teaspoon fresh lemon juice
  • ¼ cup white sugar
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg

Crust Topping

  • 1 cup all-purpose flour*
  • ¼ cup white sugar
  • ¼ cup brown sugar
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • 6 tablespoons butter chilled and grated
  • ¼ cup boiling water

* Gluten-Free Alternative

  • ½ cup, plus 2 tablespoons brown rice flour
  • cup tapioca starch
  • 3 tablespoons potato starch

Cinnamon Sugar Topping

  • 2 tablespoons white sugar
  • ½ teaspoon cinnamon

Instructions

  • Preheat oven to 425°F. Grease an 8-inch baking dish with butter. In a large bowl, combine the apples, lemon juice, sugar, cinnamon, and nutmeg. Stir to coat and then pour into the prepared baking dish.
  • In the same bowl used for the apples, combine the flour, white sugar, brown sugar, baking powder, and salt. Whisk to combine.
  • Toss the grated butter in the flour mixture and mix with a fork. Stir in the boiling water, just until combined, leaving plenty of little lumps of butter.
  • Drop the topping over the apples in spoonfuls. (I like to use my smallest cookie scoop to do this.) Sprinkle the cinnamon sugar mixture over the topping.
  • Bake until the crust is golden and a toothpick inserted into the crust comes out clean, about 28 minutes. Serve warm or at room temperature. Top with ice cream if desired.

Notes

Using a cheese-grater to “grate” cold butter is my favorite hassle-free way to cut in the butter. It takes just a moment and I think it’s simpler than the more traditional methods. If you choose not to use the grater, simply cut the cold butter into small pieces and then blend it into the flour mixture, using a pastry blender or your fingertips.
It is entirely up to you whether or not you choose to peel the apples for this cobbler. I’ve enjoyed it both ways and the peels don’t bother me a bit. I’m all for saving time and effort in the kitchen whenever possible, so I choose not to peel the apples most of the time.

Nutrition

Calories: 378kcal · Carbohydrates: 73g · Protein: 3g · Fat: 9g · Saturated Fat: 6g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 2g · Trans Fat: 0.3g · Cholesterol: 23mg · Sodium: 220mg · Potassium: 302mg · Fiber: 5g · Sugar: 38g · Vitamin A: 338IU · Vitamin C: 7mg · Calcium: 50mg · Iron: 1mg
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!
cinnamon sugar topped cobbler with apples
Easy cobbler with apples

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Shelby Olsen says

    This was amazingly good!
    I had leftover apples from the holiday. I thought that I would try something besides pie or apple crisp. So, when I came across this, I was happy to find an alternative to our usual dishes. I had heard of peach cobbler, but not apple cobbler.
    I wasn’t sure how it would be received by my husband, because he is so finicky. To my surprise, he loved it. He even ate the crust, which he usually throws away or, he throws it to the dog (who definitely doesn’t need it.). My older son and I also loved it. I had doubled it and took some to my younger son and his family. Everyone loved it. I also shared it online. I plan to make this again.
    Thanks for the great recipe!5 stars

  2. Joann says

    This apple cobbler was really yummy. Followed the recipe to a “T.” We all (2 daughters and husband) loved it and since it’s such an easy dessert to put together I know I’ll be making it often!. Thank you for this recipe , Mary.5 stars

  3. Mary E says

    Hello Mary, I am not too familiar with cobblers; it seems I’ve been sticking to pies all these years. 🙂
    So I made this cobbler today just to experience it and I think I did something wrong. The crust did not look like your pic. It was mostly like a thin crispy layer. Was it supposed to have a thin cake or biscuit texture? That’s what your pic looks like. We still liked it and didn’t go to waste, of course. The apple filling was delicious. I want to try again but must figure out what I did wrong. I’m thinking I needed less water, for some reason?

  4. Mary E says

    Hello again Mary. I really want to do this recipe right cuz I like how delicious your pictures show the cobbler! So this second try was a little better than the first time but not much. This time it wasn’t a very, very thin crispy top layer. This time there was a little more body in the cobbler after baking. But my dough does not come out like yours at all! I am using your GF alternative; and when I add the boiling water, it’s like the flour can’t absorb it all. This time, I added about 2 T more of brown rice flour and it does absorb the water. But then I’m sure it made the dough very dry. Can you tell me why the water must be boiling hot? It does melt the butter pieces immediately. ( I use organic butter.) I let the whole cobbler set in the freezer for 10 minutes before baking and that made the dough look thicker. But it did bake dry and crumbly. Any tips you can tell me to try? Like I said, I want to get my cobbler to look like yours. 🙂

    • Mary Younkin says

      I’m not sure what’s going on with the topping here, Mary. The hot water works to pull everything together, and there should still be some little lumps of butter in the batter. (It’s fine if all the butter melts though.) You shouldn’t need to stir it much. I’ve made this many times with the gluten free ingredients and it does work. The batter is very wet and it is then just dropped over the fruit filling. You aren’t substituting any ingredients? 2 tablespoons of extra flour should have both done the trick and not made it too dry or crumbly if it really was to wet. I’ve never tried chilling the cobbler before baking though and that likely changed the result a bit.