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 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.
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.
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.