Easy Apple Cobbler Recipe

Ingredients

• 360 g (3 cups)apples, peeled and sliced thinly, about 0.6 cm thick
• 50 g (¼ cup)sugar
• 5 g (2 tsp)ground cinnamon
• 15 ml (1 tbsp)freshly squeezed lemon juice
• 240 ml (1 cup)apple juice
• 85 g (6 tbsp)unsalted butter
• 125 g (1 cup)plain flour, spooned into the cup and levelled
• 200 g (1 cup)sugar
• 8 g (2 tsp)baking powder
• 1 g (¼ tsp)salt
• 180 ml (¾ cup)milk

Instructions

1. 1

   Marinate the apples

   Put the apples in a large mixing bowl with 50 g sugar, the cinnamon and lemon juice. Stir, then leave for 1 hour so the apples release about 80–120 ml (⅓–½ cup) of juice. Add the apple juice, stir again and set aside.

2. 2

   Preheat the oven

   Heat the oven to 177°C (350°F).

3. 3

   Melt the butter

   Put the butter in a 20 cm (8-inch) square baking pan and place it in the oven until the butter has melted completely. Carefully remove the pan and set it aside.

4. 4

   Mix the batter

   In a large mixing bowl, stir together the flour, 200 g sugar, baking powder and salt. Add the milk and whisk until the mixture is smooth and no lumps remain.

5. 5

   Layer the cobbler

   Pour the milk mixture over the melted butter without stirring. Spoon the apples and all their juice over the top, again without stirring.

6. 6

   Bake and serve

   Bake for 38–42 minutes, until golden brown. Take the cobbler out of the oven and leave it to cool for 10 minutes. Serve with a pinch of cinnamon, caramel syrup and vanilla ice cream if you like.

What is apple cobbler?

Apple cobbler is an American baked fruit dessert with a soft, cake-like or biscuit-style topping rather than a pastry crust. It is often served warm, when the fruit is tender and the topping is freshly baked.

Fresh apples: This version starts with uncooked fruit, which releases juice as it rests and then softens in the oven. A simple milk batter and melted butter form the golden topping around the apples.

Nutrition and macros by portion

The nutrition label shows one serving as written: 411 calories, 3g protein, 74g carbs, 13g fat.

The apples and flour provide most of the carbohydrates, while sugar and apple juice add further carbohydrate. Butter supplies most of the fat, and the milk contributes a little protein. To balance the plate, serve a portion with fresh fruit and choose whether to add the optional ice cream.

Why the apples rest first

Sugar and lemon: Tossing the sliced apples with sugar, cinnamon and lemon juice gives them an hour to release some of their own liquid. The lemon also adds a little brightness alongside the sweet fruit.

Apple juice: Adding the juice after the resting time gives the baking dish more liquid. Pour in all of it with the apples, as directed.

The batter and butter

Melted butter: Let the butter melt completely in the baking pan, then pour the batter over it without mixing. Keeping the layers undisturbed is central to the method.

Smooth batter: Whisk the milk into the flour mixture until no lumps remain. Spoon and level the flour rather than packing it into the measuring cup, so the batter is not needlessly dense.

How to judge doneness

Colour: The stated bake is 38–42 minutes, and the top should be golden brown when the cobbler is ready. If it needs a little longer to reach that colour, keep an eye on it as it finishes.

Resting: Leave the cobbler to cool for 10 minutes before serving. This gives the hot fruit and topping a brief chance to settle.

Timing and preparation

Plan for the rest: The apples need 1 hour to release their juices before baking, so include that wait in your preparation time. The oven bake itself takes 38–42 minutes, followed by a 10-minute cooling period.

Prepare the pan: The butter melts in the oven while you make the batter. Handle the hot pan carefully when taking it out.

Serving the cobbler

Warm portions: Serve the cobbler after its 10-minute rest, with a pinch of cinnamon if desired. Caramel syrup and vanilla ice cream are optional accompaniments listed for serving.

A balanced plate: The cobbler is a sweet, flour-based dessert. For a less rich finish, serve a modest portion with fresh fruit instead of ice cream.

Recipe notes & tips

• Slice the peeled apples to about 0.6 cm thick so the pieces are close to the size specified.
• Give the apples the full hour to rest before adding the apple juice.
• Spoon and level the flour rather than pressing it into the measuring cup.
• Whisk the batter until smooth before pouring it into the pan.
• Pour the batter and apple mixture in layers without stirring them together.
• Let the cobbler cool for 10 minutes before serving.

Variations

• Extra cinnamon: Add a pinch of cinnamon at serving, as suggested in the recipe.
• Caramel finish: Drizzle caramel syrup over each portion if you like.
• Ice-cream topping: Serve warm cobbler with vanilla ice cream.
• Apple choice: Use a variety of apples you enjoy eating, keeping the total amount the same.
• Lemon balance: Keep the measured lemon juice in the apple mixture for a brighter contrast to the sugar.

Common mistakes to avoid

• Skipping the rest: The apples need 1 hour to release their juices; allow for this before baking.
• Stirring the layers: Mixing the batter, butter and apples together changes the layering; pour each mixture on top without stirring.
• Lumpy batter: Whisk the milk mixture until no lumps remain before pouring.
• Packed flour: Pressing flour into the cup can add too much; spoon it in and level it.
• Underbaking: Check for a golden-brown top within the 38–42-minute baking window.
• Serving straight away: The dish is very hot from the oven; let it cool for 10 minutes first.

How to store

Cover and refrigerate leftover cobbler once cool, and eat within 3–4 days. Reheat a portion in the microwave or warm it in the oven until heated through.

Frequently asked questions