Apple Cobbler

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Apple Cobbler made with warm cinnamon apples and a golden cobbler crust. Top it with whipped topping or yogurt, the perfect fall dessert!

Apple Cobbler Ramekins
Apple Cobbler

Apple Cobbler is one of my favorite fall desserts! I love it more than pie, and the great news is it’s so much easier to make too. I love to eat it warm right out of the oven. Another one of my favorite cobbler recipes is this Skillet Mixed Berry Buttermilk Cobbler and for another fall apple dessert, try my Apple Cranberry Crumble.

Apple Cobbler in ramekins

This healthy apple dessert recipe is delicious, and you’ll never know it doesn’t have all the butter and sugar that most cobblers call for. You could make this recipe in a pie dish if you want to serve it for Thanksgiving, but I love the portion control you get from making them in ramekins.

What is the difference between a cobbler and crisp?

Apple cobbler and apple crisp are very similar except for the topping. Cobbler has more of a biscuit topping that you drop by spoonfuls over the apples, and crisp has an oat-sugar topping.

What is apple cobbler made of?

There are two main parts of an apple cobbler: the apples and the topping. First, let’s talk about the filling ingredients:

  • Apples: Well, of course, you need apples to make apple cobbler. I use peeled and sliced Gala apples for this cobbler, but you could also use Honeycrisp or Granny Smith. You do you!
  • Sweetener: I use honey to sweeten the filling, but you could use maple syrup or agave if you prefer.
  • Spices: This cobbler smells like fall, thanks to the cinnamon and nutmeg.
  • Citrus: The fresh lemon juice brightens the flavor.
  • Cornstarch: Cornstarch thickens the filling.
  • Water and salt

Here is what you’ll need for the cobbler topping:

  • White whole wheat and all purpose flours
  • Granulated sugar mixes into the topping and brown sugar goes on top
  • Baking powder, baking soda, salt
  • Butter, buttermilk, canola oil

Is Gala a good baking apple?

Yes, Gala apples are good baking apples. They are naturally sweet, so you don’t have to add as much sugar to whatever you are making.

Variations & Tips:

  • Swap out the honey for stevia, monk fruit, agave, or another sweetener.
  • Feel free to use Honeycrisp or another sweet apple if you don’t have Gala.
  • Two and a half pounds of apples is about six to seven apples depending on their size.
  • Swap the apples. You could make this cobbler recipe with peaches or pears.
  • To make gluten-free apple cobbler, sub the flours with gluten-free flour.
  • If you don’t have individual ramekins, bake the cobbler in a pie dish or 8” x 8” pan for about the same amount of time.
  • If you want to prep ahead, bake it the day before and reheat in the oven or microwave when you’re ready to serve.
  • Take it to the next level, add a scoop of vanilla frozen yogurt or whipped cream.

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Apple Cobbler
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5 from 12 votes
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Apple Cobbler

215 Cals 1.5 Protein 44.5 Carbs 4 Fats
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hr 10 mins
Yield: 8 servings
COURSE: Dessert
CUISINE: American
Apple Cobbler made with warm cinnamon apples and a golden cobbler crust.


For the Filling:

  • 2 1/2 lbs Gala apples, peeled, cored and sliced 1/4" thick*
  • 6 tablespoons honey
  • 2 tbsp cornstarch
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • pinch of salt
  • 1/2 tablespoon fresh lemon juice
  • 1/2 cup water

For the Topping:

  • 1/4 cup King Arthur white whole wheat flour
  • 1/4 cup King Arthur all purpose flour
  • 2 tbsp granulated sugar
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • pinch of salt
  • 2 tbsp chilled whipped butter
  • 1/3 cup low-fat buttermilk
  • 1 tbsp canola oil
  • 1 tsp light brown sugar, unpacked


  • In a large heavy pot, combine all of the apple filling ingredients and simmer on low heat for about 25 minutes, gently stirring occasionally until the apples are soft.*
  • Divide warm apples into 8 (4 inch) ramekins.
  • Preheat the oven to 400F.
  • In a medium bowl, whisk flours, granulated sugar, baking powder, baking soda and salt.
  • Cut in chilled butter (must be cold) using a pastry cutter (or 2 knives) until pebble-sized pieces are formed.
  • In a small bowl combine buttermilk and oil; mix well.
  • Add to the dry mixture and mix until just moistened, careful not to over-mix.
  • Spoon the batter over the apples in the ramekins.
  • Place on a sheet pan. Sprinkle with brown sugar and bake 24 to 28 minutes, until apples are bubbling and the topping is golden. Let it stand 8 to 10 minutes before eating.



*To cut back on sugar I used sweeter apples such as Gala. If you use tarter apples, such as Granny Smith you will have to add more honey. Taste the apples at this point and if you feel they need more honey, adjust at this point.


Serving: 1cobbler, Calories: 215kcal, Carbohydrates: 44.5g, Protein: 1.5g, Fat: 4g, Saturated Fat: 1.5g, Cholesterol: 5.5mg, Sodium: 71mg, Fiber: 4g, Sugar: 32g
Keywords: apple desserts, Cinnamon Apple Cobbler, cobbler, fruit desserts

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  1. Do I have to use wheat flour? Can I just add 1/2 cup of white flour instead.

  2. I love your recipes! Thank you! I see a lot of buttermilk used in quite a few of the ones I love. Would you suggest a substitution for buttermilk please? I typically only use it for one recipe, and then it goes to waste. 

  3. Made this today using peaches. It was wonderful! 
    Thank you for all your great recipes !

  4. Great dessert! Made this for Thanksgiving last night. Only changes I made were adding 1 additional tbsp of honey (as per my husband’s request when he tasted apples at the end of their cooking time) and baked in an 8”x8” baking dish (I don’t have enough ramekins). I feel it was the perfect amount of sweet. Really enjoyed it being lighter and less sugary-sweet than others. Definitely a keeper in my house!

  5. Can you make these ahead of time? 

  6. Delicious..made in a 9 inch pie plate and came out perfect. I used Granny Smith apples .

  7. Could these be individually frozen to save for later?

  8. Beautiful! What size ramekins do you use?

  9. Not nearly sweet enough, not enough topping, needs more butter.
    Without butter, this recipe lacks a smoothness and richness that a syrupy sweetener just can’t deliver alone.
    It’s also no where near sweet enough, it’s barely sweet at all. And while that leaves room for the apple flavor to come through, that apple flavor needs to be lifted.
    I used a combination of Honey crisp, Gala and Granny Smith. And I added the apples at intervals to the pot to cook so the apples had different firmness from super soft to mildly firm.

  10. I looked through all the questions and didn’t see the answer – what are the size of the ramekins you use?

  11. I cannot use sugar or honey and always substitute a sugar alternative (i.e., monkfruit, stevia, etc.). What do you think would be a good natural alternative to the honey in this recipe?

  12. If I wanted to substitute monk fruit sweetener for the honey, what is the measurement?

  13. Amazing dessert, one of our absolute favorites!! I made it gluten free, and in an 8×8 glass baking dish. My husband is already asking for me to make it again and I just made it earlier this week. Thanks for such all-around wonderful recipes. We only eat skinnytaste, cause there’s no need to look anywhere else!

  14. Tried this recipe Friday for special dinner for our friends. It is delicious. I will definitely make this again and again. Our guest loved it too. Appreciate the low sugar factor. Thanks Gina

  15. I have been making this every Thanksgiving for the last 3 years, and I can’t wait to make it again! It is always a hit!

  16. This is amazing. I made it over the weekend exactly as written. We didn’t need any additional topping (whipped cream, ice cream, etc.). I served it warm right out of the oven and I used all different types of apples I had just picked. Definitely one of my favorite recipes this fall!

  17. Gina, I have been making your recipes for years and can't wait for your cookbook! Thanks for all you do! Since it is now summertime- I have been craving peach cobbler like crazy. Could I use this same recipe and prepare exactly the same way but with all peaches? And should I prepare the same amount/weight of peaches as apples? Will points be roughly the same?

  18. This was absolutely AMAZING! I put a little bit of frozen lite whipped topping instead of ice cream. Was absolutely delicious and didn't taste lite at all. A new favorite. Thanks so much!