Cinnamon Apple Cobbler

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.

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.

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.

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

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 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.

Apple Cobbler

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.

Course Dessert

Cuisine American

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Servings

Calories 378kcal

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 Variation

½ cup, plus 2 tablespoons brown rice flour
⅓ 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.