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Easy Cinnamon Apple Cobbler with Buttery Biscuit Topping

A spoonful of warm apple cobbler showing tender, spiced apples and a golden, crumbly topping.
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Make this easy apple cobbler featuring tender, cinnamon-spiced apples beneath a simple, buttery biscuit topping. It is a comforting, homestyle dessert perfect for fall or any gathering.

Ingredients

Scale
  • 6 large Granny Smith apples, peeled, cored, and sliced 1/4 inch thick
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 tablespoon all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon lemon juice
  • 1/4 cup water
  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 1/2 cup buttermilk
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon coarse sugar (for sprinkling)

Instructions

  1. Preheat your oven to 375 degrees F. Lightly grease a 9-inch square baking dish or a similar-sized casserole dish.
  2. Prepare the apple filling: In a large bowl, combine the sliced apples, granulated sugar, brown sugar, 1 tablespoon flour, cinnamon, and nutmeg. Toss gently until the apples are evenly coated.
  3. Stir in the lemon juice and water. Pour the apple mixture into the prepared baking dish and spread into an even layer.
  4. Prepare the buttery biscuit topping: In a separate medium bowl, whisk together 1 cup flour, 2 tablespoons sugar, baking powder, and salt.
  5. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  6. Pour in the buttermilk and stir just until the dough comes together. Do not overmix. The dough will be slightly sticky.
  7. Drop spoonfuls of the biscuit dough evenly over the top of the apple filling. Do not try to cover every spot; leave gaps for the steam to escape.
  8. Brush the tops of the biscuits lightly with the beaten egg wash and sprinkle with coarse sugar.
  9. Bake for 40 to 45 minutes, or until the topping is golden brown and the apple filling is bubbly and tender when pierced with a fork.
  10. Let the cobbler cool on a wire rack for at least 15 minutes before serving warm with vanilla ice cream.

Notes

  • For a richer flavor, substitute half of the water in the filling with 1/4 cup of caramel sauce.
  • If you do not have buttermilk, mix 1/2 cup of regular milk with 1/2 teaspoon of white vinegar or lemon juice and let it sit for 5 minutes before using.
  • This recipe works well with other firm apples like Honeycrisp or Braeburn if Granny Smiths are unavailable.

Nutrition

Find it online: https://juliameal.com/easy-cinnamon-apple-cobbler-biscuit-topping/