Easy Apple Cobbler with Biscuits
This homemade Apple Cobbler with Cinnamon Biscuits is made with fresh apples, cinnamon sugar, and homemade flaky biscuits. It’s a warm, comforting dessert for the fall season.
Ingredients
Apple Cobbler:
- 6-8 medium or large apples, peeled or unpeeled (up to you)*
- 1/4. cup brown sugar
- 3/4 cup granulated sugar
- 1/4 cup all purpose flour
- 1 1/2 tsp vanilla extract
- 2 tsp lemon zest
- 1 1/2 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1/8 tsp ground cloves
- 2 Tbsp unsalted butter, cold and cubed
Cinnamon Biscuits:
- 1/4 cup granulated sugar
- 1 Tbsp baking powder
- 1 tsp salt
- 2 1/4 cup all purpose flour
- 2 tsp ground cinnamon
- 1/2 cup unsalted butter, cold and cubed
- 1 cup heavy whipping cream, plus more for brushing
- 2 Tbsp cinnamon sugar**
Toppings:
- Ice Cream
- Whipped Cream
- Caramel Sauce
Instructions
- Preheat the oven to 400 degrees and grease a 9x13 baking dish (you can use an 8x11 dish, a cast iron skillet, or a deep dish pie plate as well). Set aside.
Apple Cobbler Filling:
- Mix sliced apples with brown sugar, granulated sugar, flour, vanilla extract, lemon zest, cinnamon, nutmeg, and cloves. Once mixed together, pour 1/2 of the apple mixture into the baking dish. Dot the filling with the 2 Tbsp of cubed butter. Then pour the remaining filling on top. Spread in an even layer. Set aside.
Cinnamon Biscuits
- In a large bowl (or the bowl of a standing mixer) whisk granulated sugar, baking powder, salt, flour, and cinnamon together. With a fork, pastry cutter, or your standing mixer (on low), work the butter into the flour mixture until the mixture resembles coarse crumbs.
- Next, add in the heavy cream, mixing as you go. Mix until the dough has just come together.
- On a floured surface, turn out the dough and pat it into a rectangle, about 1/2” thick. Then, fold the dough into thirds. Turn the dough 90 degrees, and flatten the dough into a long rectangle again. Fold the dough into thirds once more, and turn 90 degrees. Lastly, flatten the dough into a circle, about 1/2” thick. This makes for extra, extra flaky biscuits. (If you would prefer, you can skip this step, instead simply patting the dough into a circle, about 1/2” thick).
- Using a small biscuit cutter, cut out 15-18 small biscuits. If needed, roll the scraps back together, flatten the dough, and cut out more biscuits.
Assembly:
- Place the biscuits on top of the apples, leaving just a little bit of space between each biscuit. Brush the tops of each biscuit with a bit of cream, then sprinkle with cinnamon sugar.
- Bake the cobbler at 400 degrees for 10 minutes. Then reduce the temperature to 350 and bake for 45-50 minutes, or until the biscuits are golden brown and the filling is bubbling up. If needed, tent a piece of foil on top of the cobbler if the biscuits are browning too quickly.
- Allow to cool 20-30 minutes before serving, if desired (it’ll be warm, but not piping hot). Top with ice cream, caramel sauce, or whipped cream.
Notes
*You can use any kind of apple you prefer. I used honeycrisp.
**You can buy cinnamon sugar, or you can make cinnamon sugar yourself by mixing 2 Tbsp granulated sugar with 1-1 1/2 tsp ground cinnamon (depending upon how much cinnamon you like).
**You can buy cinnamon sugar, or you can make cinnamon sugar yourself by mixing 2 Tbsp granulated sugar with 1-1 1/2 tsp ground cinnamon (depending upon how much cinnamon you like).