In this recipe: This perfect fall dessert blends apples and warm spices in a classic filling, then tops it off with a sugar cookie-inspired cobbler topping. You’ll never go back to any other cobbler technique after you try this one.
Table of contents
❤️ Why you’ll love this recipe
- So easy. Pie is hard. Cobbler is a breeze. No rolling pins, no chilling, no making things look perfect.
- The flavors are amazing together. Caramel, tender apples, cinnamon, and vanilla ice cream on top. What’s not to love.
- Warm and cozy. It’s a classic fall dessert that will make your house smell like the holidays.
This is an overview of the ingredients. You’ll find the full measurements and instructions in the printable recipe at the bottom of the page.
You’ll need the following for this easy dessert:
- tart apples
- light brown sugar
- salted butter
- granulated sugar
- all-purpose flour
- baking powder
- prepared caramel sauce
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- 13 x 9 baking dish
- hand mixer
Step One: make the filling
Preheat the oven and line a baking sheet with aluminum foil. If your filling overflows, you’ll be glad.
We begin with four apples. First, you peel them, then dice.
It’s better to dice the apples, rather than slice them. It makes your scoops neater and looks better. I go for about 1-inch cubes, but no need to get particular about it. Once you have diced the apples, they should measure about 8-9cups.
Then we prepare the filling in a mixing bowl. This is basically an apple pie filling. In a large bowl, mix the apples, brown sugar, cornstarch cinnamon, cloves, and allspice.
Step Two: pre-bake the filling
Pour the filling into a deep round baking dish or a 9×9 square baking dish. Cover it tightly with foil (just the filling!) and bake it for 20 minutes.
Why are we doing this? Because we want the apples to release their juices, mix with the cornstarch and sugar, and thicken. They are going to get a head start so this can happen without the topping over-browning.
Step three: make the topping
While the filling is baking, let’s start the topping. This is easy. It’s like making the world’ simplest cookie dough.
Beat the sugar and butter with an electric mixer until they are fluffy, for about three minutes. Then add the egg yolk, then the dry ingredients. Just flour, baking powder, and salt.
Mix on low until everything is combined
Remove the fruit filling from the oven when the time is up. It will look juicy and slightly browned from the brown sugar.
Then, we just scoop out the cookie dough with a spoon and dot it on top of the apple filling.
Step Four: bake
Back in the oven it goes for 40 minutes, until the topping is golden brown and the filling is bubbly. Then pour on the caramel sauce, about ¼ cup. It’s beautiful, isn’t it! If you want to make homemade caramel, of course, you can! But it’s not necessary.
Step Five: serve
Let it cool for at least 20 minutes before serving. You can also pop it in the fridge and either eat it cold or warm it for a few minutes in the oven.
Of course, you must serve it with a scoop of vanilla ice cream on top.
🥫 Storage instructions
First, let the cobbler cool completely. Then, cover it tightly with plastic wrap or aluminum foil and place it in the fridge. If you have a small amount of leftovers, transfer them to an airtight container rather than leaving them in the casserole dish.
You can warm it up in a 300-degree oven for about 15 minutes, or until heated through.
This recipe does not freeze well.
I like to serve warm cobbler that came out of the oven about 20-30 minutes before. But leftovers cold out of the fridge are still delicious topped with a little cool whip or ice cream.
No, it really doesn’t work that well. The filling gets soggy and it’s definitely best the day it’s made. To cut down on prep time, you could prepare the filling and topping and refrigerate them separately, then assemble right beforehand.
👩🏻🍳 Expert tips
- If you have chosen a sweeter apple variety, like Honeycrisp apples or Gala apples, either reduce the sugar slightly or add 2 teaspoons of lemon juice to the filling.
- Be sure to dice your apples! Sliced apples are a pain to scoop. 😊
- If you like nuts, try sprinkling chopped pecans on top of the dough when it comes out of the oven.
- If you haven’t tried any of my cobbler recipes, the topping may seem weird to you. It’s the best and you’ll just have to trust me on this one.
- You can cut the recipe in half and bake in quiche dish or deep pie plate.
📘 Related Recipes
🍽 Serve it with
Having a nice family dinner? Make these too.
- Homemade Classic Vanilla Ice Cream
- Crockpot Chicken Broccoli and Rice
- Cast Iron Skillet Baked Beans
- Crusty Sourdough Rolls
📖 Here’s the recipe
Caramel Apple Cobbler
For the filling:
- 9 cups diced Granny Smith apples 7-9 apples, depending on size
- ⅔ cup brown sugar
- 2 teaspoons cornstarch
- 1 teaspoon cinnamon
- ¼ teaspoon cloves
- ⅓ teaspoon allspice
For the topping:
- 1 cup softened butter salted, 2 sticks
- 1 cup granulated sugar
- 1 egg
- 1 cup flour
- 1 teaspoon baking powder
- pinch salt
- vanilla ice cream
- 1 jar prepared caramel sauce
- Preheat oven to 375 degrees with the rack in the center. Prepare a baking sheet by lining with aluminum foil.
- Combine the apples, brown sugar, cornstarch, cinnamon, cloves, and allspice in a large mixing bowl. Pour the filling into a deep pie dish or 9×9 square baking pan. Cover it with foil, place on the foil lined baking sheet, and bake for 20 minutes, until the filling is juicy and the apples are soft.
- While the filling is baking, make the topping. Beat the butter and sugar in a large mixing bowl using an electric mixer on medium speed. Beat for about 3 minutes, until fluffy. Add the egg and beat 1 minute. Add the flour, baking powder, and salt and beat on low until just combined.
- Remove the hot filling from the oven and remove the aluminum foil. Drop the topping on by heaping tablespoons, spacing relatively evenly.
- Bake, uncovered, for 45 minutes until topping is golden brown and filling is bubbly. Remove from oven and immediately pour 1/4 cup of caramel onto hot cobbler.
- Allow to cool 20 minutes before serving. Can be served warm or room temperature. Best with a scoop of vanilla ice cream on top.