Growing up in upstate New York, it was a tradition every fall to go to the apple orchards and pick a basket of fresh juicy apples. Now that I live in Arizona, our fall season is not exactly the same, but I still make an effort every Autumn to get to my local farmers market and grab a bag of fresh apples from Northern Arizona. Juicy and sweet, apples are a great source of fiber, Vitamin C, and Vitamin B6, and can be used in everything from drinks, salads, entreés, and dessert. Some of my favorite recipes with apples include hot apple cider, apple fritters, apple pie, and this delicious Cinnamon Apple Cobbler.
Cinnamon Apple Cobbler
Every time I make this Cinnamon Apple Cobbler, it reminds me of my Babci (Polish for Grandmother) who used to whip up delicious homemade peach, raspberry, and apple cobblers with just a few ingredients already found in her kitchen. In the time it would take us to sit down for dinner, she would have a cobbler mixed up and in the oven baking!
Most cobblers are made with peach, blueberries, or cherries (which are yummy too) but this cinnamon apple cobbler is just as amazing. It starts with apples, tossed in sugar and a healthy touch of cinnamon, then baked in fluffy cake-like batter. You can substitute blueberries, cherries, or peaches for the apples, any kind of fresh fruit will work, but make sure you thicken the fruit before putting it in the pan. Easy to make, it takes only 40 minutes in the oven. Serve the cobbler warm with a dollop of vanilla ice cream for a perfect Autumn dessert.
It’s All About the Apple
Let’s apples for a second. Do you know the difference between apple varieties? For this cobbler, you want an apple that has just the right amount of sweet and tart, with a firm crunch so it will hold its shape while baking. Here are some of my favorite apples to use in my baked goods.
Granny Smith: Granny Smith apples are crunchy and tart with a thick green skin. They are great in apple cobblers, pies, and other desserts.
Jazz: Jazz apples are tangy-sweet and are extra firm, perfect for apple cakes and strudel where you don’t want the apple to turn to mush.
Honey Crisp: The perfect blend of sweet and tart. Honey Crisps are juicy apples, so make certain you compensate with your dry ingredients, adding about 2 Tbsp more flour.
Envy: Sweet and crisp, you can use about 1/8 c. less sugar in a recipe if you use envy apples.
Golden Delicious: These apples are mildly sweet with a touch of tang. If you use these apples, balance with Granny Smith or Honey Crisp.
MacIntosh, Gala, and Red Delicious apples are wonderful for eating fresh, they do not make great baking apples because they get too mushy.
Do you know the difference between apple cobbler and apple crisp? Apple cobbler has a cake-like batter with apples baked into it; apple crisp is baked apples with an oatmeal-flour-butter crunch topping. Both are tasty, it just depends on your dessert mood!
Healthier Substitutions
Want to make this a bit healthier? Try the following substitutions in the recipe.
- Flour: Use coconut or almond flour instead of bleached white flour.
- Sugar: Use coconut sugar instead of white sugar.
- Butter: Use grass-fed butter or coconut oil as a replacement for table butter.
- Milk: Use almond milk instead of dairy milk.
Looking for a few more fall recipes with apple?
- Cranberry Apple Strudel
- Buttermilk Apple Cider Donuts
- Roast Pork with Apple Pan Gravy
- Caramel Apple Pie Parfait
Cinnamon Apple Cobbler
A CORK, FORK, & PASSPORT
An easy and delicious homemade dessert with cinnamon and fresh apples. A scrumptious comfort food sweet treat for fall.
Ingredients
- 5 Apples
- 1/2 c. Brown Sugar
- 2 tsp. Cinnamon
- 6 Tbsp. Butter
- 1 tsp. Pure Vanilla Extract
- 1 c. Flour
- 1/2 c. White Sugar
- 2 tsp. baking powder
- 1 c. Milk
Instructions
- Preheat the oven to 350 degrees.
- Wash, peel, and core the apples.
- Cut the apples into medium thin slices, about 1 inch thick. Place in a large bowl.
- Add the brown sugar and cinnamon to the apples and toss lightly to mix.
- Put the stick of butter in a baking dish in place in the oven for about 3 minutes to melt; remove from the oven.
- Mix together the flour, white sugar, baking powder, milk, and vanilla extract.
- Pour the flour batter into the baking dish on top of the butter, then add the apple mixture.
- Place the baking dish in the oven and bake 35-40 minutes, until brown.
- Remove from the oven and let cool for about 20 minutes. Serve with ice cream.
Notes
I use a 2 1/2 quart oval dish for this cobbler. If you use a smaller pan, allow extra time in the oven.
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Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 499Total Fat 17gSaturated Fat 10gTrans Fat 1gUnsaturated Fat 5gCholesterol 44mgSodium 311mgCarbohydrates 88gFiber 5gSugar 64gProtein 4g
18 comments
What size baking pan is best?
I have an oval pan I use, about 13 x 9. Thanks!
Is this an upside down cobbler? The steps seem backwards to me when it comes to adding the layers into the pan.
The apples sink into the batter as it cooks. Did you try and make it yet?
Photos seem to show ramekins but directions are for a 2 1/2 qt oval dish. What is the baking time for 8oz ramekins, please?
The ramekins were used only to plate/dish the completed cobbler. The cobbler is baked in a 2 1/2 quart oval.
Is there a weight of apples that is approximately used in this recipe?
I am sorry, I do not have a weight for the apples. I would use 5-6 medium size applies or 4-5 large apples.
Can this dish be left out on the counter or does it need to be refrigerated?
I recommend refrigerating it. Just remove from the fridge 30 minutes before you use it or re-warm it individually in the microwave.
Do you have recommendation substitutes for the baking powder ? I only have baking soda
Baking powder is best because it helps the dough “fluff” up but if you don’t have baking powder you can mix baking soda with cream of tartar or use lemon juice.
The cobbler toppings was a soup, I double checked my amounts but it ลตas not a cake batter consistecy, I had to follow a different recipe to get the correct dough
I am sorry your recipe came out like soup. I have made this recipe over 50 times and can assure you that it does not come out like soup, it comes out puffy like the real photos. The only two reasons it may not come out correctly is if your baking powder is no longer active, which can cause it to not rise/puff correctly or your oven is not calibrated to the correct temperature, so the cobbler needed more time in the oven.
Should I heat the apple mixture on the stove first so it can soften?
No, the apples will soften just fine in the oven.
Can this be made a day in advance? If so what are your suggestions?
It can, just reheat it in a 350 degree oven for about 10-15 minutes before serving. It is better warm with a scoop of ice cream or whipped cream.