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Tender spiced apple filling with a snickerdoodle batter to make this irresistible Apple Cobbler recipe. Every bite is full of warm cinnamon apple flavor, with hints of molasses from the dark brown sugar. Serve with vanilla ice cream and caramel sauce for an easy fall or holiday dessert.
I’ve made lots of different cobblers, from blueberry cobbler and cherry cobbler to chocolate cobbler. They’re all delicious, but apple cobbler is definitely my favorite for fall. I rotate between this recipe and my apple crumble whenever I’m craving an easy apple dessert.
One thing that really stands out about this apple cobbler recipe is the snickerdoodle topping. Texture-wise, it’s similar to a regular cobbler topping, but flavor-wise? Flavor-wise, it really tastes like a snickerdoodle! It really takes this recipe to the next level, without adding any extra work.
Why This Is Our Favorite Apple Cobbler Recipe
- The topping! Instead of the usual cobbler topping, like the one in my berry cobbler, I decided to use a snickerdoodle topping. The topping doesn’t have the exact texture of a snickerdoodle cookie, but it does have all of the flavor, right down to the subtle tang from the cream of tartar.
- Tender apple filling. I use Granny Smith apples because they’re tart but also because they stay tender and not mushy when baked. There’s still a little subtle crunch when you bit into the spiced filling.
- Warm spiced flavor. Dark brown sugar gives both the filling and the topping a richer molasses flavor while cinnamon adds warmth throughout. Together, the filling and the topping create the perfect combination of warm fall flavors.
Ingredient Notes
Let’s take a look at everything needed to make both the apple filling and the snickerdoodle topping. Be sure to scroll down to the recipe card below for the exact measurements.
Apple Filling
- Apples – I like to use Granny Smith apples because they hold up well to baking without becoming mushy, and the tart flavor pairs nicely with the sweet topping. The recipe calls for 5 pounds of whole apples. After being cored, peeled, and sliced, the amount will be around 4 pounds.
- Butter – For cooking the apples.
- Dark brown sugar – I like dark brown sugar for the filling as it has a richer molasses flavor.
- Ground cinnamon – Adds warmth to the filling.
- Salt – To balance the other flavors.
- Cornstarch – Thickens the filling.
- Vanilla extract – Adds another layer of flavor.
- Lemon juice – Brightens the filling.
Topping
- All-purpose flour – The base of the topping.
- Sugar – I use both granulated sugar and dark brown sugar in the topping. The dark brown sugar adds extra moisture and molasses flavor.
- Baking powder & baking soda – Help the cobbler topping rise and stay soft.
- Cream of tartar – Adds that classic snickerdoodle tang and contributes to the chewy texture.
- Cinnamon – Adds warmth to the topping.
- Salt – Prevents it from being too sweet.
- Butter – Melted to add richness and moisture.
- Heavy cream – I found that using just under ½ cup of cream in the topping batter was perfect to get that shaggy dough.
How to Make Apple Cobbler
This dessert takes just 20 minutes or so of hands-on time, before the oven does the rest. The printable instructions can be found in the recipe card below.
- Prep. Preheat the oven to 350F. Coat the baking dish with butter or nonstick spray.
- Cook the apples. Melt the butter over medium. Add the apples, brown sugar, cinnamon, and salt. Stir to coat the apples. Bring to a simmer and cook for 10-15 minutes, stirring occasionally. The apples should soften and the juices should reduce to a dark, caramel-like sauce.
- Add the cornstarch. Whisk together the cornstarch, vanilla, and lemon. Pour over the apple mixture (off the heat). Stir for 1-2 minutes until it thickens. Transfer the filling to the baking dish.
- Make the topping. Whisk the dry ingredients in a bowl. Pour in the melted butter, cream, and vanilla. Stir until it forms a thick, shaggy dough that’s uneven and slightly crumbly with a few bits of dry flour. Scatter clusters of dough over the apple filling with some spaces between pieces.
- Bake. Bake for 40-50 minutes, until the topping is golden brown and the filling is bubbling around the edges.
- Enjoy. Let the cobbler rest for 15 minutes. Serve with vanilla ice cream and caramel sauce.
Recipe Tips & Tricks
Here are a few of my best tips for making this apple cobbler recipe.
- I like to cut my apple slices in half. I feel like it’s easier to eat them that way, since it gives you more of a bite-size piece of apple.
- Adjust the slurry. If your cornstarch slurry is too thick, add a bit of cold water to loosen it to a pourable consistency. Mine resembled oobleck until I added the water. 🙂 Great for kids, maybe not so great for pouring into the apple filling. 😉
- Please be very careful when you transfer the cooked apples to the baking dish! If you want to avoid this step, cook the apples in a large oven-safe skillet. Then just place the topping on the filling and bake!
- Be prepared for bubbling. Place the baking dish on a rimmed baking sheet to catch any bubbling or spills during baking.
- Add more cinnamon. There’s enough cinnamon flavoring in the topping, but if you want to take it to the next level of sweetness and add a bit of crunch, you can sprinkle cinnamon sugar over the top before baking.
Serving Suggestions
This apple cobbler is best served warm. While a scoop is delightful on its own, it’s even better with some vanilla ice cream and caramel sauce. We’re big fans of homemade caramel sauce, of course, but if we have to buy some, Mrs. Richardson’s is my very favorite! It’s thick and dark and delicious.
You can also serve this cobbler with homemade whipped cream instead of ice cream, if you prefer.
How To Store & Reheat Leftovers
- Fridge: Store leftover apple cobbler in the fridge, covered tightly with plastic wrap, for up to 4 days.
- Reheat: Reheat the entire pan in the oven at 325F until warmed through or pop individual servings in the microwave for 30-60 seconds.
Apple Cobbler
Tender spiced apple filling is topped with a snickerdoodle batter to make this irresistible Apple Cobbler recipe. Every bite is full of warm cinnamon apple flavor, with hints of molasses from the dark brown sugar. Serve with vanilla ice cream and caramel sauce for an easy fall or holiday dessert.
Servings: 8 to 10 people
Ingredients
Apple Filling
- 5 pounds Granny Smith apples (about 8 large apples) peeled, cored, and sliced
- 8 Tablespoons unsalted butter
- 1 ½ cups dark brown sugar
- 2 Tablespoons ground cinnamon
- ¼ teaspoon salt
- 2 Tablespoons cornstarch
- 1 Tablespoon vanilla extract
- 1 teaspoon lemon juice
Topping
- 2 cups all-purpose flour
- ½ cup granulated sugar
- ¼ cup dark brown sugar
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon cream of tartar
- 1½ teaspoons ground cinnamon
- ½ teaspoon salt
- 8 Tablespoons unsalted butter melted
- ½ cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Coat the inside of a 9×13 baking dish with butter or nonstick spray. Set aside.
- For the filling, melt the butter in a large stock pot over medium heat. Add the apples, brown sugar, cinnamon, and salt. Stir to coat the apples. Bring to a simmer and cook for 10–15 minutes. Stir occasionally, until the apples soften and the juices reduce into a dark, caramel-like sauce. Remove from heat.
- In a small bowl, whisk together the cornstarch, vanilla and lemon juice. Pour the cornstarch slurry over the apples and stir until the filling thickens, about 1–2 minutes. Transfer the apple filling to the prepared baking dish.
- For the topping, in a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cream of tartar, cinnamon, and salt.
- Pour in the melted butter, heavy cream, and vanilla. Stir with a fork just until a thick, shaggy dough forms. The mixture should look uneven and slightly crumbly with a few dry bits of flour.
- Using your hands, scatter clusters of dough over the apple filling, leaving some of the filling visible between the pieces.
- Bake for 40–50 minutes, until the topping is golden brown and the apple filling is bubbling around the edges. Let the cobbler rest for 15 minutes before serving. The filling will continue to thicken as it cools. Serve warm with vanilla ice cream and caramel sauce.
Last Step:
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Store leftover apple cobbler in the fridge for up to 4 days. Reheat in the oven or microwave.
Nutrition
Calories: 764kcal | Carbohydrates: 128g | Protein: 5g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 278mg | Potassium: 543mg | Fiber: 9g | Sugar: 90g | Vitamin A: 1079IU | Vitamin C: 13mg | Calcium: 135mg | Iron: 2mg
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