If you enjoy apple pie, you should try this easy to make old-fashioned apple cobbler recipe!
This post is sponsored by Typhoon Homewares. All opinions are my own. This post may contain affiliate links.
It’s always a gorgeous day for apple cobbler!
There are benefits to living near stunning apple orchards, from taking the day to go apple picking to enjoying apple festivals. It’s one of the highlights of our end of summer and beginning of fall fun.
What can I do with a lot of apples?
- Apple Butter
- Apple Crisp
- Apple slices with plenty of nut butters
- Apple pie, of course, as well as this mulled apple and blackberry pie
- Apple pie filling
- Apple Salsa
- Caramel apples
- Apple Dutch baby (German apple pancake)
- Apple Cobbler, of course, and so much more
When I used to live in England and then in Ireland, I would enjoy foraging in the hedgerows for berries, hazelnuts, crab apples, and damson plums. After a mini harvest, I would make a pantry full of jams, jellies, and syrups, and then bake plenty of desserts to share.
All of these kitchen creations were made in my set of favorite mixing bowls from Mason Cash. After moving back to the states, I knew I needed Mason Cash in my life again and quick. I love the design, the quality, and aesthetics, so classic and extremely functional and rooted in English heritage.
I’m a huge fan of Mason Cash stoneware mixing bowls, and I adore this batter bowl in the original cane design. The Mason Cash original cane design has been gracing their bowls since 1901, from Downton Abbey days to The Great British Bakeoff, Mason Cash is iconic! Find out more about Mason Cash here.
This old fashioned apple dessert recipe is perfect for sharing!
You know that wonderful smell that fills the house when you’re baking, this apple cobbler recipe is one of those perfect opportunities to do just that!
The next time you find yourself craving a slice of apple pie, make up this tasty dessert recipe and share it with friends and family! It’s perfect anytime, tastes of fall and ideal to share during the holidays!
How to make old fashioned apple cobbler.
For the Filling
- 1/4 cup unsalted butter
- 1 cup sugar
- 1 tablespoon lemon juice
- 6 cooking apples (about 3 pounds), cored, peeled, and sliced
- 1 tablespoon flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of salt
For the Cobbler
- 1 cup self-raising flour
- 1/4 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon ground cinnamon
- 1/2 cup unsalted butter, frozen and grated
- 1/4 - 3/4 cup milk
- 1 tablespoon of sugar for topping
- Freeze a 1/2 cup (1 stick) of unsalted butter for at least 2 hours or overnight.
- Heat the oven to 350°F.
- In a large saucepan, melt the butter along with the sugar and lemon juice.
- Toss the apples with the flour then add to the melted butter. Add the cinnamon and nutmeg and a pinch of salt, stirring occasionally, cook for about 10 minutes until the apples just begin to soften.
- Transfer the apple mixture into a 12-inch skillet.
- In a separate mixing bowl, mix together the flour, sugar, baking powder and cinnamon.
- Grate the frozen butter and add to the flour mixture along with the milk, lightly mix until well combined but don't overwork it.
- Using a large spoon, divide the dough into golf ball-sized portions and arrange on top of the apples with a bit of space left in between to allow for the biscuits to rise and spread.
- Sprinkle the biscuits with a spoonful more of sugar and bake the apple cobbler in the preheated 350°F oven for 30 - 45 minutes or until the biscuits have started to lightly brown.
- Serve warm with ice cream if desired.
Best served same day, but can be kept covered for up to 3 days and reheated in oven.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving:Calories: 414 Total Fat: 18g Saturated Fat: 11g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 46mg Sodium: 271mg Carbohydrates: 65g Net Carbohydrates: 0g Fiber: 4g Sugar: 47g Sugar Alcohols: 0g Protein: 2g
Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.