Apple Cobbler

BEST apple cobbler! How to make apple cobbler packed with apples, not too sweet, with a ginger cobbler topping.

  • Prep time: 30 minutes
  • Cook time: 40 minutes
  • Yield: Serves 6-8


Filling ingredients:

  • 3 lbs of a variety of good cooking apples such as Granny Smith, Pippin, Fuji, Golden Delicious, Gravenstein
  • 2 Tbsp lemon juice
  • 4 Tbsp unsalted butter
  • 1/2 cup sugar
  • 1 Tbsp flour
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract

Crust ingredients:

  • 2 cups all purpose flour
  • 1/4 cup sugar
  • 2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick or 4 ounces) unsalted butter, cut into small cubes
  • 1 cup buttermilk
  • 1 Tbsp finely chopped crystallized ginger
  • 1 teaspoon lemon zest or orange zest


1 Prep the apples: Peel, quarter, and core the apples. Cut them into 1/4 to 1/2 inch chunks. As you prep the apples, add them to a bowl and toss with lemon juice to keep them from oxidizing (turning brown).

prepping apples for apple cobbler

2 Make the apple cobbler filling: Melt the butter in a large pan over medium heat. Add the chopped apples (and the lemon juice from the bowl), sugar, cinnamon, and nutmeg. Toss to coat with everything so that the spices and sugar are well distributed throughout the apples.

Partially cover the pot and cook until the apples are just tender, about 10 minutes.

Stir in the vanilla, and toss to coat with a tablespoon of flour.

precooking apples for easy apple cobbler

3 Transfer filling to cobbler dish: Transfer the apple cobbler filling (including any juices from the apples) to a 10-inch pie dish, a 9-inch deep-dish pie dish, or a 9x9-inch baking dish.

4 Preheat the oven to 425°F.

5 Make the cobbler topping: In a medium bowl whisk together the flour, sugar, baking powder, baking soda, and salt.

Add the cubed butter and toss to coat with the flour mixture. Use your fingertips or a pastry blender to cut the butter into the flour mixture until the largest piece of butter is no bigger than a pea.

Stir in the candied ginger and zest.

Make a well in the middle of the flour mixture and pour in the buttermilk. Use a fork to stir the flour and buttermilk together until the flour is all moistened. Do not overwork the dough!

how to make apple cobbler biscuit dough how to make apple cobbler dough

6 Crumble topping over apples: Crumble the cobbler dough over the top of the apples in the baking dish. (If you want extra pizzaz you can sprinkle the top with a little brown sugar.)

fill pie dish with pre-cooked apples for apple cobbler top apples with dough mixture for easy apple cobbler

7 Bake: Place a rimmed baking sheet on the lowest rack in the oven (to catch any drippings), and place the cobbler on the next lowest rack.

Bake for 10 minutes at 425°F until the top is beginning to brown, about 10 to 15 minutes.

Then lower the temperature to 350°F and bake for 30 more minutes until the topping is cooked through and the filling is bubbly.

Serve warm with whipped cream or vanilla ice cream.

remove apple cobbler from oven

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  • Lisa

    Mde this for the fist time today. Recipe says to crumble the topping on apples, my topping was anything but crumbly? Only thing I did differently is substitute buttermilk with milk and 1 TBLS of lemon juice. In the oven now guess I’ll have to wait and see how this crust turns out

  • pam

    This is really great & adapt to gluten free easily. however, i don’t know how the preparation time is only 30 min. it took me 55 min or maybe i’m just really slow! uh


  • Foram

    I’m a very occasional baker. Made apple cobbler for the first time following this recipe. My MIL who is a very picky eater and strict lacto- vegetarian loved it!!
    I made it in half the quantity using exactly half of every measurement. Also used freshly grated ginger in filling mixture instead of candied ginger in the dough. Which worked really well with other flavors.




  • Micaelaw

    I just made this for a gathering I will be having on Sunday (2days away) does it reheat well? I wanted to have a trial run before Incase I didn’t do it right. All turned out great just worried about how long the table life is for this cobbler?!

    • Emma Christensen

      Hi, Micaelaw! Are you thinking you’ll make the cobbler in the morning and reheat that evening? If so, I think that would work just fine. When you’re ready to reheat, just cover loosely with foil and bake the filling is bubbling again. I wouldn’t recommend making this one any further ahead as the topping starts to absorb the juices and gets a little soggy — it’s still great for leftovers after a day, but I wouldn’t serve to company!

  • marianne

    Can I use fresh ginger instead of crystalized?? would the amount be the same?
    Thanks so much!

    • Emma Christensen

      Hi, Marianne! Crystallized ginger is sweeter and drier than fresh ginger. I’d recommend skipping it in the crust, but then adding 1 teaspoon of fresh minced ginger to the filling. Enjoy!

  • Jessica

    Wow Elise, that crust looks incredible! I’m ready to make my first pie of the season and this is going to be it :)

  • Garrett McCord

    Love this recipe. I actually swap out a bit of almond or hazelnut meal for the flour to add a bit more texture and flavor, and have even swapped in a bit of buckwheat flour (about 1/3 – 1/2 cup in either case).


  • Thara

    LOVED it! My crust turned out beautifully golden and crunchy. I sprinkled turbinado sugar on the crust and used a combination of whatever apples I had on hand. I’ll be using this crust for other cobblers in the future. Unfortunately, it was all gone before i could take a picture to post here. Thank you for a wonderful recipe.


  • Patricia Simpson

    I keep wondering why these recipes are called cobblers? It is not the cobbler of my Mother’s time. Has something changed?

  • Erika

    Made this for Thanksgiving yesterday. I didn’t have candied ginger for the topping so substituted powdered, and I also only used 2/3 of the vanilla called for (as I personally find that too much vanilla can be cloying), but in any case it was a huge hit and I would say is the best apple cobbler I’ve ever made. Will be making again, thank you!


  • Melissa Rosa

    Can I make the apple cobbler ahead of time and bake it later?

    • Elise Bauer

      Hi Melissa, I haven’t tried assembling it ahead of time, but I don’t see why approaching it this way wouldn’t work.

      • Melissa

        Thanks so much for the quick reply, Elise! I made this the day before Thanksgiving and it was outstanding when baked the day of, so assembling ahead of time worked out really well. I agree with others that this is the BEST apple cobbler. I love your blog!

  • Clara

    Your OG apple cobbler was the first thing I baked growing up in Cairo and it was always such a hit! (People don’t usually have pie there)
    I wanted to make it again but then realized you changed it to a crumble.
    Is there anyway to find the old recipe. I loved it that way and have all the goods to make it just not the recipe I need. Could you point me in the right direction? Thank you so much for sharing your scrumptious delights!

  • Alex

    I made this dish for a dinner party and it was a great hit! My partner now wants it all the time. I’d love to be able to freeze this dish of its possible? And make smaller versions one can pop in the oven when you get back from work? Is that feasible?


    • Elise Bauer

      Hi Alex, great question! I haven’t tried freezing this. Don’t know how it would work with the biscuit topping. But if you experiment with freezing it, please let us know how it turns out for you!

  • carolyn

    I’m anxious to try this recipe of all the apple cobbler recipes I have previewed. Will it work in a 9 x 13 baking dish, or is that too large?

    • Elise Bauer

      Hi Carolyn, good question! I think you might want to increase the amount of apples a little. Might not need as much cooking time.

  • Frank Sullivan

    I just made this and LOVED it! the topping came out wonderfully!


  • hannah

    This cobbler looks so good, and we have lots of leftover apples from making applesauce!! I just can’t decide between making this or your recipe for apple crisp…
    what would be better for a breakfast dish?

    Thank you!

    • Elise Bauer

      Hi Hannah, you’re asking someone who loves nothing better than apple pie for breakfast. Either would be great!

  • Rick Gonzales

    What is crystalized ginger? I worked 4 the state 4 years. I lived at point west apts. 4 several years and enjoyed state fair being cross street. My daughter still lives in sac to and my grand children. I enjoy cooking 4 myself.

    • Elise Bauer

      Hi Rick, crystallized ginger, or candied ginger, is basically ginger that has been boiled down in sugar water, so it has been infused with sugar. You should be able to find it in the baking section of your grocery store.

  • Eli

    Just found this recipe and plan on making it for Tday on Thursday. Can you please tell me why I would need to put the baking sheet on the rack below the bubbling pie plate instead of sitting right underneath it? Also, any thoughts on replacing the buttermilk/ginger/lemon with heavy cream/nutmeg? Thank you for a gorgeous and easy recipe!!

    • Elise Bauer

      Hello Eli, you can put the baking sheet directly underneath it if you want. If it is on the rack beneath there will be more hot air flow hitting the pie pan from the bottom. As for the crust, sure, heavy cream and nutmeg sounds great!

  • Anonymous

    Hello i was wondering if you can’t find crystalized ginger in your local grocery store could you replace it for something or could i take it out completely ?

    • Elise Bauer

      You can easily leave it out. Or you can make your own candied ginger by boiling peeled cut ginger in sugar water. See David Lebovitz’s instructions on making candied ginger.

  • ed artiano

    I made this and it was a huge hit. Wonderful! I wonder if you have a recipe or suggestions for no gluten version that tastes just as good?
    Thanks Eddie

  • Webb Christel

    Hello Elise

    I am planing to make this cobler.
    Could you explain to me what you mean by (If you want extra pizzaz you can sprinkle the top with a little brown sugar)

    Christel :)

    • Elise Bauer

      Hi Christel, the cobbler crust is very much like a biscuit. If you sprinkle some brown sugar over the top of the crust, it will give it a little sugary crunch on the top.

  • Marj

    Can’t wait to try, but I wii probably cut the recipe in half. Any idea how many apples I would use for 1.5 lbs?

    • Elise Bauer

      3 to 4 apples would be my guess, depending on the size of the apples.

  • Masha L

    I made this today and its very good. thank you. I used nutmeg instead of ginger and no lemon zest..

  • Arcey

    Elise, is it possible to substitute sour cream for the buttermilk? I make a banana cake that I’ve made a million times that calls for buttermilk, and after years of buying a quart of buttermilk for the 1/2 cup I need, I tried sour cream, and that worked beautifully. I have more use for sour cream than buttermilk and often already have it on hand. So that would make this recipe even easier for me! (I agree about making cobblers and crumbles, vs. pies. I can’t remember the last time I actually made and rolled dough!)

    I still have peaches (Trader Joe’s) so I may try this with peaches instead of apples for now. Looks wonderful! Thanks as always.

    • Elise Bauer

      Hi Arcey, sure, I think that would work. Just water down the sour cream until it is the consistency of buttermilk.

  • Sandy S.

    Will have to try this to see what adding finely chopped crystallized ginger and lemon/orange zest to the crust tastes like. Sounds terrific! Would love to see your father’s apple tree, Elise! Very fond of Gravensteins for baking. Not as popular as they once were, but still a very good apple in my book. Bet this recipe would be perfect for quick individual tarts. And, perhaps for making up separate bags with the filling and topping (sans the buttermilk) to freeze and have ready to make-up anytime.

  • Mick14513

    Yesterday I read a great tip from Cook’s Country – *precook* the apples so the natural pectin prevents weeping after the cobbler is cut. (drain the apples after cooking, save for a later application)

  • kathleen

    I altered the recipe quite a lot and ended up with the best apple pie I have ever made. I used fuji apples with the option for 1/2 a cup of sugar. I forgot to add the vanilla. Otherwise, the filling was prepared per this recipe. I used the all butter pie crust recipe from this site, making a two crust pie. I baked on 425 for approximately 30 mins? Just until the crust was golden. I only got one piece. My husband ate the rest before I could get another!
    I love your site, Elise!

  • Leslie

    I had to substitute the ginger for nutmeg cause I just realized I didn’t have it…but it smells very good like my mom’s homemade apple pie, its in the oven right now :-)

  • sam

    Elise, can I use powdered ginger instead of crystallised? Cheers

    I do not recommend it. ~Elise

  • Cindy

    Elise, what is and where do you find crystallized ginger? What section of the store would it be in? I really want to make this apple cobbler and I don’t want to substitute any of the ingredients.

    Hi Cindy, I think it depends on the store. I usually just ask a clerk or store manager where they keep it. ~Elise

  • Kacey

    Response to “Anonymous” Cobbler

    My culinary dictionary says a cobbler is a traditional dish in the United States and the United Kingdom, (typically a dessert but may have a savory meat filling) consisting of a filling, placed in a large baking dish, (i.e., Dutch oven), which is covered by a layer of pastry.

  • Diane


    Pie: has a pie crust lining the pie plate, and maybe one on top.

    Crumble: Has a streusel topping (streusel is usually butter, sugar, spices, and a starch like flour or oats,). The whole is then browned.

    Cobbbler: has a biscuit or biscuit-like topping. Usually, the biscuit dough is just spooned on, not rolled out. It is called a cobbler because the spooned out dough looks like cobblestones

    • Laura

      Helpful response, I was kind of thinking the same thing myself…difference between cobbler and crumble….never really could differentiate.

      But cobbler or crumble…I love it when the juices spill over onto the baking dish, makes it looks oh so homemade. Ok, not so fun to scrub off the pan but makes it seem official, ya know?!?

  • Anonymous

    I have a bag of granny smiths just waiting to be made into a crumble your cobbler might change my mind. So I am curious, what is the difference between a pie a cobbler and a crumble?