Recipe

Traditional Apple Cobbler Recipe

Warm, spiced apples tucked under a buttery, golden cobbler topping with crisp edges and a cozy cinnamon aroma.

By Matt Campbell

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4.8

A golden-brown apple cobbler in a rustic baking dish with bubbling cinnamon-spiced apples around the edges

Apple cobbler is the dessert I make when I want the house to smell like someone has their life together. You know the vibe: cinnamon in the air, buttery edges getting crisp, and a spoon diving straight through tender apples into that soft, biscuit-meets-cake topping.

This is a traditional batter-style apple cobbler with the good stuff turned up just a little. We keep the apples bright and aromatic with warm spices and a squeeze of lemon, then finish with a topping that bakes up golden, fluffy in the middle, and crisp at the edges. No fancy ingredients. No stress. Just dessert that delivers.

A bowl of sliced apples tossed with cinnamon, sugar, and lemon juice on a kitchen counter

Why It Works

Spiced, not sleepy: Cinnamon and nutmeg bring warmth, while lemon keeps the apples tasting like apples, not syrup.
Thickened filling that spoons nicely: Cornstarch plus a full bubble gives you glossy juices instead of a watery puddle.
That cobbler top everyone fights over: Butter plus a hot oven equals crisp edges and a tender center.
Flexible apples: Use what you can find. I give you the best picks and how to mix them for the perfect bite.

Pairs Well With

Storage Tips

How to Store

Fridge: Cover the baking dish or transfer to an airtight container and refrigerate for up to 4 days.
Reheat (best texture): Warm in a 350°F oven for 12 to 18 minutes until hot. This brings back the crisp edges.
Microwave (fast option): Heat individual portions for 30 to 60 seconds. The topping will soften, but it still tastes great.

Can You Freeze It?

Yes: Freeze fully cooled cobbler, tightly wrapped, for up to 2 months.
Thaw and reheat: Thaw overnight in the fridge, then reheat at 350°F until warmed through.

Common Questions

What are the best apples for cobbler?

Go for apples that hold their shape when baked. Granny Smith brings tartness, while Honeycrisp or Pink Lady adds sweetness and a juicy bite. My favorite combo is half Granny Smith, half Honeycrisp.

Sweetness note: If you are using very sweet apples (like Fuji), you can shave the granulated sugar down by 2 to 4 tablespoons.

Do I have to peel the apples?

You do not have to, but I recommend peeling for the most traditional, tender filling. If you like a more rustic vibe, leave the peels on and slice thin.

Why is my cobbler runny?

Usually one of three things: the apples were extra juicy, the cobbler did not bake long enough for the filling to fully bubble, or it was cut too soon. Cornstarch thickens when the juices come to a simmer, so look for bubbling that is happening in the center as well as the edges. Let it cool for 20 to 30 minutes so the juices set up.

Can I make it ahead?

Yes. Bake it earlier in the day, then rewarm in a 350°F oven for 12 to 18 minutes before serving. If you want maximum crisp topping, reheat uncovered.

Can I add oats or nuts?

Totally. Add 1/3 cup old-fashioned oats or 1/3 cup chopped pecans to the topping for extra texture. Keep everything else the same.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9x13-inch baking dish
Large mixing bowl
Small bowl for the topping
Whisk and rubber spatula
Apple peeler and chef’s knife
Measuring cups and spoons

I started making cobbler when I was chasing that restaurant-dessert feeling at home without turning my kitchen into a full-blown pastry station. Cobbler is my kind of sweet: forgiving, cozy, and a little chaotic in the best way. If your apples are slightly uneven or your topping looks “rustic,” congratulations. You are doing it right. The goal is that first spoonful where the cinnamon hits, the apples are soft but not mush, and the buttery edges crackle like they are proud of you.