This easy apple cobbler with fresh or canned apples is a dessert that just tastes beyond delicious. It has juicy cinnamon apples underneath a buttery cobbler topping that turns golden and slightly crispy and stays soft and gooey underneath.
I especially love that there’s no need to pre-cook the fresh apples. Most of the work is peeling and slicing them, and after that, the oven does its job. If you love easy fruit desserts, you should also try my Air Fryer Peach Cobbler. Serve this homemade apple cobbler warm with vanilla ice cream and caramel sauce, and good luck convincing anyone to wait until it cools.
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Video Instructions
Try This Easy Apple Cobbler
If you’ve never made cobbler from scratch, this is an easy apple cobbler recipe to start with. There’s no pie crust to roll, no complicated topping, and you don’t even need to cook the apples before putting everything together.
What I really love is the combination of textures. The apples become wonderfully soft and juicy, the middle stays sticky and gooey, and the top gets beautifully golden with slightly crisp edges. It tastes like you put in considerably more effort than you actually did, which is always a win.
Why You’ll Love It
- Really easy: Once the apples are peeled and sliced, there isn't much work left, and most ingredients can be found in your pantry. This is very much a mix, pour, and bake dessert, which is why I love it so much.
- Fresh or canned apples work: I usually make it with fresh apples, but canned apples or apple pie filling are good go-to’s when you need a shortcut.
- So many textures: You get soft apples, plenty of juicy filling, a gooey middle, and that golden, slightly crispy topping.
- No pre-cooking: The apples soften right in the oven, so there’s no extra saucepan to wash afterward.
- Perfect with ice cream: You get a warm, slightly modified old-fashioned apple cobbler recipe with melting vanilla ice cream, which is a combination I’m never going to argue with.
Ingredients
- Apples: I like Gala, Fuji, or Honeycrisp because they become tender while still giving the cobbler plenty of apple flavor. Granny Smith is a good choice if you prefer a more tart filling. Slice them about ¼-inch thick, so they soften properly without pre-cooking.
- Apple juice: This gives the filling even more apple flavor and gives plenty of liquid for that juicy, gooey texture. It’s a small addition that makes the cobbler taste much more apple-y.
- Butter: The butter melts directly in the baking dish before the batter goes in. It adds richness and helps create those wonderfully buttery, golden edges.
- Flour: All-purpose flour gives the cobbler topping its structure. Spoon and level it rather than packing it into the measuring cup so the topping doesn't become too heavy.
How to Make Easy Apple Cobbler with Fresh or Canned Apples
1. Place the sliced apples in a large bowl. Add ¼ cup sugar, cinnamon, and lemon juice and stir well. Let them sit for 1 hour so the apples can release their juices.
2. Stir the apple juice into the apples and set aside.
3. Preheat the oven to 350°F (177°C). Take an 8-inch square baking dish and place it in the oven to melt butter completely. Carefully remove the dish.
4. In a large bowl, stir together the flour, remaining brown sugar, baking powder, and salt. Add the milk and whisk until smooth with no lumps.
5. Pour the batter directly over the melted butter. Do not stir.
6. Spoon the apples and all their juices evenly over the batter. Again, do not stir.
7. Bake for 38-42 minutes, or until the top is beautifully golden brown. Let the cobbler cool for about 10 minutes before serving. I like mine warm with vanilla ice cream, a little cinnamon, and plenty of caramel sauce.
Recipe Tips
- Slice the apples thinly. About ¼ inch is ideal. If they're too thick, they may still be firm by the time the topping is done.
- Don't skip the resting time. Letting the apples sit with the sugar, cinnamon, and lemon juice draws out their natural juices and gives you that deliciously gooey filling.
- Don't stir the layers together. It might feel strange pouring batter over butter and apples over batter without mixing, but trust the process. The layers sort themselves out while baking.
- Use the apples you enjoy eating. I usually reach for Gala, Fuji, or Honeycrisp, but Granny Smith is great if you want more tartness for these types of apple desserts.
- Don't rush serving it. Give it about 10 minutes after baking. The filling will still be warm but has a little time to settle instead of immediately running everywhere.
What Can You Serve With This?
- Vanilla ice cream
- Whipped cream
- Caramel sauce
- Clotted cream
- Fresh berries
- A sprinkle of cinnamon
FAQs
No, and that's one less pan to deal with. The important thing is slicing the apples about ¼-inch thick, so they have enough time to become soft in the oven.
I like Gala, Fuji, and Honeycrisp for a sweeter cobbler. Granny Smith works well too, if you prefer a tart apple flavor. You can also mix sweet and tart apples if you can't decide.
The separate layers are what create the different textures as everything bakes. Pour the batter over the melted butter, add the juicy apples on top, and leave them alone. The oven does the rest.
Not immediately. You can keep it covered at room temperature for 1 day. For longer storage, transfer it to an airtight container and refrigerate for up to 2 days.
Recipe
Easy Apple Cobbler With Fresh Or Canned Apples
Ingredients
- 3 cups peeled and sliced apples - about ¼-inch (0.6cm) thin
- ¼ cup sugar
- 2 teaspoon ground cinnamon
- 1 tablespoon freshly squeezed lemon juice
- 1 cup apple juice
- 6 tablespoon unsalted butter
- 1 cup all-purpose flour, spooned and leveled
- 1 cup sugar
- 2 teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup milk
Instructions
- Place the apples in a large mixing bowl, add sugar, cinnamon, and lemon juice, and stir to combine. Let sit for 1 hour to allow the apples to release about ⅓ to ½ cup (80-120ml) of their juices. Then add the apple juice, stir to combine, and set aside.
- Preheat the oven to 350°F (177°C).
- Place the butter in an 8-inch (20cm) square baking pan and let it melt completely in the oven. Then remove from the oven and set aside.
- In a large mixing bowl, combine the flour, sugar, baking powder, and salt, and stir to combine. Add the milk and whisk to combine and no lumps remain.
- Pour the milk mixture onto the melted butter without stirring. Then pour the apples, including all of the juice, on top without stirring.
- Bake for 38-42 minutes until golden brown. Remove from the oven and let cool for 10 minutes. Serve with a pinch of cinnamon, caramel syrup, and vanilla ice cream if you like.
Notes
Cooking Time and Temperature
Bake at 350°F (177°C) for 38-42 minutes, until the cobbler is golden brown on top and the apples underneath are soft and juicy.Taste & Texture
This cobbler has soft cinnamon apples surrounded by plenty of sweet, juicy filling. The topping is buttery and gooey underneath with a golden, slightly crispy surface. Add cold vanilla ice cream to the warm cobbler, and it gets even better.Storage, Freezing & Reheating
- Room Temperature: Keep covered for up to 1 day.
- Refrigerator: Store in an airtight container for up to 2 days.
- Freezer: Cool completely, wrap tightly, and freeze in a freezer-safe container or bag.
- Thawing: Thaw for 1-2 hours at room temperature or overnight in the refrigerator.
- Reheating: Warm the whole cobbler at 360°F (182°C) for 6-10 minutes. Individual servings can be microwaved for about 1 minute, air fried at 360°F for 1-2 minutes, or baked for about 5 minutes.
Serving Recommendations
I think this cobbler is at its best while it's still warm. Add a big scoop of vanilla ice cream so it starts melting into all that warm apple filling, then finish with caramel sauce and a little cinnamon. Whipped cream is never a bad addition either.Recipe Variations and Substitutions
- Fresh apples: Gala, Fuji, Honeycrisp, and Granny Smith all work well. You can also combine different varieties for a mix of sweet and tart flavors.
- Canned apples: Use one 15-ounce (425g) can instead of fresh apples for a quicker version.
- Apple pie filling: This can also replace the fresh apples when you want the easiest possible version.
- Milk: Whole milk gives the topping a richer taste, although another milk you normally use for baking can work too.
- Serving toppings: Try vanilla ice cream, caramel sauce, whipped cream, clotted cream, or simply an extra dusting of cinnamon.
Proper Storage Tips
- Let the cobbler cool before covering or storing it.
- Keep it covered at room temperature only if you're eating it within one day.
- Refrigerate leftovers you want to keep longer.
- Wrap the cooled cobbler tightly before freezing.
- Reheat only what you plan to eat so you're not repeatedly warming the entire dish.
Pro Tips
- Cut fresh apples into even ¼-inch slices.
- Let the apples rest for the full hour to release their juices.
- Spoon and level the flour rather than packing it into the cup.
- Melt the butter directly in the baking dish.
- Do not stir the batter into the butter.
- Do not stir the apples into the batter.
- Let the baked cobbler rest for 10 minutes before digging in—even if the vanilla ice cream is already waiting.
Video
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Erin Reeve
Use a can of sugar free apples and turned
Out amazing. Thank you very quick and easy.