The Pantry
American

Apple cobbler

This 9x9-inch apple cobbler serves 6 with tender cinnamon apples under a buttery, cake-like topping that bakes up crisp at the edges and soft in the center. The fruit is tossed with lemon, cornstarch, and spice before the batter is poured over melted butter, so the juices thicken as it bakes instead of turning watery.

Prep 25 minCook 45 minRest 15 minAdjust servings ↓
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Apple cobbler
~370 calper person · ~2220 total
~$4.15meal total · ~$0.69 per person

Estimated calories and US ingredient costs.

For 12 servings, bake the recipe in a 9x13-inch baking dish at the same temperature and expect about 5 to 10 minutes longer, keeping the fruit in a shallow layer so the center does not stay soupy. For 4 servings, use a 7x7-inch dish and begin checking a few minutes early.

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Ingredients, steps and a live timeline. Ready for 6 people.

Step timeline

Cooking order

10 left
Step 1

Heat the oven and melt the butter

~5 min cook

Heat the oven and melt the butter.

Set the oven to 375°F.

Put the 6 tablespoons of unsalted butter in a 9x9-inch baking dish and place the dish in the oven for about 5 minutes, just until the butter is fully melted

Ingredients
  • 6 tablespoonsUnsalted butter
Step 2

Remove the dish carefully and tilt it so the butter…

After ~5 min

Remove the dish carefully and tilt it so the butter coats the bottom evenly.

This hot pan helps the cobbler edge set and brown.

Step 3

Season the apples

~4 min

Season the apples.

In a large bowl, toss the 24 ounces of sliced apples with 1/3 cup granulated sugar, 1 tablespoon lemon juice, 1 tablespoon cornstarch, 1 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg.

Stir until every slice is lightly coated, then let the bowl stand while you make the batter so the cornstarch begins catching the fruit juices.

Ingredients
  • 1/3 cupGranulated sugar
  • 1 tablespoonLemon juice
  • 1 tablespoonCornstarch
  • 1 teaspoonGround cinnamon
  • 1/4 teaspoonGround nutmeg
Step 4

Mix the batter

~4 min

Mix the batter.

In a second bowl, whisk together 1 cup all-purpose flour, 1/2 cup granulated sugar, 1 1/2 teaspoons baking powder, and 1/4 teaspoon fine salt.

Whisk in 3/4 cup whole milk and 1 teaspoon vanilla extract just until smooth.

The batter should be pourable and a little thin; do not overmix or the topping can bake up dense.

Ingredients
  • 1/2 cupGranulated sugar
  • 1 cupAll-purpose flour
  • 1 1/2 teaspoonsBaking powder
  • 1/4 teaspoonFine salt
  • 3/4 cupWhole milk
  • 1 teaspoonVanilla extract
Step 5

Assemble without stirring

~4 min

Assemble without stirring.

Pour the batter into the hot butter in the baking dish.

Do not stir.

Spoon the apple mixture and all of its juices evenly over the top, spreading the slices into a fairly even layer.

The fruit will sink partway and the batter will rise around it as it bakes.

Step 6

Bake until set and deeply golden

~45 min cook

Bake until set and deeply golden.

Bake for 40 to 45 minutes, until the top is puffed and deep golden brown, the center of the topping looks set rather than wet, an inserted toothpick in the batter area comes out with only moist crumbs, and the apple layer is tender when pierced.

The juices should be bubbling thickly around the edges.

If the top is browning too quickly before the center is done, loosely tent the dish with foil for the last 10 to 15 minutes.

Step 7

Check the dish

After ~45 min

Check Apple cobbler and continue when ready.

Step 8

Rest so the filling thickens

~15 min cook

Rest so the filling thickens.

Set the cobbler on a rack and let it rest for 15 minutes before serving.

This short cooling time lets the hot fruit juices thicken slightly so the servings hold together instead of running across the plate

Step 9

Keep Apple cobbler ready

After ~15 min

Keep Apple cobbler ready until the rest of the meal is finished.

Step 10

Serve meal

~1 min

Once all dishes are cooked and ready, plate and serve the meal together.

Apple cobbler: Serve warm directly from the baking dish or spoon into shallow bowls so each portion gets both crisp topping and syrupy apples.

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Ingredients

For 6 people

  • 24 oz peeled, cored apples, thinly sliced
  • 0.83 cup granulated sugar
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 6 tbsp unsalted butter
  • 1 cup all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp fine salt
  • 3/4 cup whole milk
  • 1 tsp vanilla extract

Method

  1. Heat the oven and melt the butterSet the oven to 375°F. Put the 6 tablespoons of unsalted butter in a 9x9-inch baking dish and place the dish in the oven for about 5 minutes, just until the butter is fully melted. Remove the dish carefully and tilt it so the butter coats the bottom evenly. This hot pan helps the cobbler edge set and brown.
  2. Season the applesIn a large bowl, toss the 24 ounces of sliced apples with 1/3 cup granulated sugar, 1 tablespoon lemon juice, 1 tablespoon cornstarch, 1 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg. Stir until every slice is lightly coated, then let the bowl stand while you make the batter so the cornstarch begins catching the fruit juices.
  3. Mix the batterIn a second bowl, whisk together 1 cup all-purpose flour, 1/2 cup granulated sugar, 1 1/2 teaspoons baking powder, and 1/4 teaspoon fine salt. Whisk in 3/4 cup whole milk and 1 teaspoon vanilla extract just until smooth. The batter should be pourable and a little thin; do not overmix or the topping can bake up dense.
  4. Assemble without stirringPour the batter into the hot butter in the baking dish. Do not stir. Spoon the apple mixture and all of its juices evenly over the top, spreading the slices into a fairly even layer. The fruit will sink partway and the batter will rise around it as it bakes.
  5. Bake until set and deeply goldenBake for 40 to 45 minutes, until the top is puffed and deep golden brown, the center of the topping looks set rather than wet, an inserted toothpick in the batter area comes out with only moist crumbs, and the apple layer is tender when pierced. The juices should be bubbling thickly around the edges. If the top is browning too quickly before the center is done, loosely tent the dish with foil for the last 10 to 15 minutes.
  6. Rest so the filling thickensSet the cobbler on a rack and let it rest for 15 minutes before serving. This short cooling time lets the hot fruit juices thicken slightly so the servings hold together instead of running across the plate. Serve warm directly from the baking dish or spoon into shallow bowls so each portion gets both crisp topping and syrupy apples.

Before you cook

What to get ready

The specified baking dish or tray, mixing bowls, spatula and oven mitts.

Slice apples evenly and measure the divided sugar before assembling the batter and fruit.

If something needs adjusting

Filling runs when spooned out

Let the baked cobbler rest so the hot fruit starch can thicken; do not judge it straight from the oven.

Fruit varieties cook differently

Firm fruit needs longer than very ripe fruit. Check both the softened filling and the set topping rather than color alone.

Store for later

Refrigerate leftover fruit bakes in covered portions. Warm portions gently, keeping toppings exposed briefly to restore texture; store any cream or yogurt accompaniment separately.

Refrigerate perishables within 2 hours, or 1 hour above 90°F. Keep the fridge at 40°F or below; use refrigerated leftovers within 3–4 days. USDA storage and reheating guidance.

Make the ingredients go further

Use sound apples that are losing crispness rather than buying premium snacking fruit.

Next use for your ingredients: Apple galette →

Calculate this meal with your own prices →

How to Measure Flour →

Cooking notes updated October 24, 2026. How we create recipes.

Tips, swaps and questions

A little kitchen know-how

Use a mix of tart and sweet apples, such as Granny Smith and Honeycrisp, so the filling tastes bright without needing extra sugar. Slice the fruit about 1/4 inch thick for the best texture. If your apples are especially juicy, keep the cornstarch on the slices and make sure the pan is hot before the batter goes in so the bottom sets before the juices flood it.

Make it work for you

If you swap in firm pears for part or all of the apples, cut the sugar in the fruit layer by 1 to 2 tablespoons and increase the cornstarch to 1 1/2 tablespoons. Pears soften faster and release more liquid, so the filling can turn looser and the cobbler may need the full bake time for the center to thicken.

Use more of your apples and granulated sugar in apple galette.

Can I use sweeter apples instead of tart ones?

Yes. If the apples are very sweet, reduce the sugar in the fruit layer by 1 to 2 tablespoons so the cobbler stays balanced rather than cloying. Very sweet apples also soften a little faster, so start checking near the 35-minute mark and keep baking until the top is golden and the edges are bubbling thickly.

Times are estimates. Check ingredients for allergens. For safe temperatures and storage, see FoodSafety.gov.

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