Go Back

Old Fashioned Apple Cobbler with Cinnamon Biscuit Topping

Old fashioned apple cobbler bakes tender cinnamon-spiced apples beneath a golden biscuit topping. The filling bubbles in a 9x13-inch baking dish, while the biscuits bake up soft and lightly crisp on top.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 55 minutes
Resting 15 minutes
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 426
Ingredients Equipment Method Notes

Ingredients
  

Apple filling
  • 8 apples medium, peeled, cored, and sliced 1/4 inch thick
  • 0.75 cup granulated sugar
  • 2 tbsp cornstarch
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 1 tbsp lemon juice
  • 0.25 tsp kosher salt
  • 2 tbsp unsalted butter cut into small pieces
Cinnamon biscuit topping
  • 2 cups all-purpose flour
  • 0.25 cup granulated sugar
  • 2 tsp baking powder
  • 0.5 tsp kosher salt
  • 1 tsp ground cinnamon
  • 6 tbsp unsalted butter cold, cut into small pieces
  • 0.75 cup milk

Equipment

  • 1 9x13-inch baking dish

Method
 

Prepare the apple filling
  1. Heat the oven to 375°F and grease a 9x13-inch baking dish.
  2. In a large bowl, toss the apples with the sugar, cornstarch, cinnamon, nutmeg, lemon juice, and salt. Spread them in the prepared dish and dot with the butter.
Make the cinnamon biscuit topping
  1. In a medium bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon.
  2. Cut in the cold butter with a pastry cutter or your fingertips until the mixture has pea-size pieces.
  3. Stir in the milk just until a soft, shaggy dough forms.
  4. Drop the dough in spoonfuls over the apples, leaving small gaps between portions.
  5. Bake for 45 to 55 minutes, until the biscuits are golden brown, the filling is bubbling, and a knife slides easily into the apples.
  6. Rest for 15 minutes before serving.

Notes

For tender biscuits, stir in the milk just until a soft, shaggy dough forms. Refrigerate leftovers for up to 4 days; freeze for up to 3 months. For a dairy-free variation, use dairy-free butter and unsweetened plant milk.