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Apple Cobbler With Cinnamon Biscuits
Prep Time
45 mins
Cook Time
50 mins
 
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.
Course: Dessert
Cuisine: American
Keyword: Apple Cobbler with Cinnamon Biscuits
Author: Michelle
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
  1. 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:
  1. 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
  1. 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.
  2. Next, add in the heavy cream, mixing as you go. Mix until the dough has just come together.
  3. 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).
  4. 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:
  1. 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.
  2. 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.

  3. 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.
Recipe 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).