Apple Cobbler For Two


Making an apple cobbler for two is a great way to use up any excess apples from your local farm. Using up all of your apples on one cobbler is fine, but I recommend saving some for a pie. I like to listen to the Beach Boys while I’m making my cobbler, because they’re my favorite band. Because it’s important to do things you love when you bake, and so far I’ve had no complaints about my apple cobblers (famous last words).

Apple Cobbler for Two

You won’t have days and days of leftover cobbler with this perfectly scaled-down recipe. It makes just enough for two!

  • Level: Easy
  • Total: 1 hr 15 min (includes cooling time)
  • Active: 15 min
  • Yield: 2 servings



1 large Honeycrisp or 2 Gala apples (about 12 ounces), peeled, cored and cut into 1/4-inch pieces (2 generous cups)

2 heaping tablespoons plus 1 teaspoon sugar

1 teaspoon all-purpose flour

1/4 teaspoon ground cinnamon

1/8 teaspoon freshly grated nutmeg

1 tablespoon cold unsalted butter, cut into small pieces

Cream Biscuit Topping:

1/4 cup all-purpose flour

Heaping 1/4 teaspoon baking powder

Pinch fine salt

2 teaspoons sugar

3 tablespoons heavy cream

2 small scoops vanilla ice cream, for servingAdd to Shopping List


Special equipment:

 Two 6-ounce, 3 1/2-inch ramekins

  1. For the filling: Preheat the oven to 400 degrees F. Toss the apples with 2 heaping tablespoons of the sugar, the flour, cinnamon and nutmeg. Add the butter, and toss. Divide the filling between two 6-ounce, 3 1/2-inch ramekins, tent each loosely with foil and bake until the apples are tender and the juice is bubbling, about 35 minutes. Remove the ramekins from the oven, remove the foil, give the apples barely a stir with a fork and press the top into the juices.
  2. For the topping: Whisk together the flour, the baking powder, salt and 1 teaspoon of the sugar in a small bowl. Quickly stir in the heavy cream, then work the dough with your fingers as if you were working butter into pie dough, to make moist, slightly flattened chunks of dough.
  3. Top each ramekin with dough, dividing evenly. Sprinkle each with 1/2 teaspoon of the remaining sugar, and bake until the topping is browned and crisp, 12 to 15 minutes. Let cool slightly, top with ice cream and serve.

Classic Apple Cobbler

20 minPrep Time

40 minCook Time


  • For the Filling:
  • 6 large firm apples, peeled, cored and sliced
  • 1 tablespoon lemon juice
  • 3/4 cup granulated sugar
  • 2 tablespoons brown sugar
  • 2 tablespoons all-purpose flour
  • 1 tablespoon apple pie spice*
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 cup water
  • 4 tablespoons butter
  • For the Topping:
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 4 tablespoons butter, melted
  • 1 egg
  • 1/4 cup buttermilk or whole milk
  • 1/4 cup coarse sugar


Step 1

Preheat oven to 375°F. Butter a 2-quart baking dish; set aside.

Step 2

Combine apple slices and lemon juice in large bowl; toss until apples are coated with juice. Add apples to large saucepan and add remaining filling ingredients. Cook over medium-high heat, stirring frequently until mixture comes together and creates a syrup that coats the apples (about 5-7 minutes). Pour apple mixture into prepared dish.

Step 3

Combine flour, sugar, baking powder and salt in large bowl; whisk together until incorporated. Add butter, egg and milk; stir well. Drop spoonfuls of batter on top of apple mixture and spread it slightly using the back of a spoon. Generously sprinkle with coarse sugar. Bake 35-40 minutes or until apples are tender and crust is golden brown. Serve warm with a scoop of ice cream.

Step 4

*If you don’t have apple pie spice, you can use 1 teaspoon each cinnamon, nutmeg and ground ginger.

*If you don’t have apple pie spice, you can use 1 teaspoon each cinnamon, nutmeg and ground ginger.

Cinnamon Apple Cobbler Recipe: How to Make Apple Cobbler

What Is Apple Cobbler?

Apple cobbler is a freeform fall dessert with an apple base and a biscuit topping. The name “cobbler” comes from the shape of the batter or biscuit dough dropped in dollops on the fruit—the dough puffs up to look like cobblestone streets. This old-fashioned fruit dessert dates back to the nineteenth century. Apple cobbler is not to be confused with apple crisp, which is a similar apple dessert recipe featuring a streusel, rather than biscuit, topping.

3 Tips for Making Apple Cobbler

Making an apple cobbler is just like making a blueberry cobbler, cherry cobbler, peach cobbler, or blackberry cobbler. Follow these tips to make the best apple cobbler.

  1. 1. Adjust the sugar. Apples range in sweetness, so it’s important to taste them before adding the sugar. For apples that already taste sweet (like Fuji, golden delicious, or honeycrisp apples), use less sugar—as little as a quarter cup. For apples that taste very tart (like Granny Smith apples), use more sugar—as much as three quarters of a cup.
  2. 2. Mix and match. If you have a variety of different types of fruit, mix them all together in a cobbler. Apples pair especially well with tart berries like blackberries, raspberries, and blueberries.
  3. 3. Add your favorite spices. Cinnamon and apple are a classic pairing, but you can experiment with other warm spices like allspice, nutmeg, and cardamom.

Easy Apple Cobbler Recipe


One 9×13-inch baking dish


10 min


55 min


45 min


For the apple filling:

  • 4–5 apples, cored and sliced
  • ½ cup sugar
  • Zest and juice from 1 large lemon
  • 1 teaspoon ground cinnamon
  • 1 tablespoon cornstarch

For the topping:

  • 1 cup all-purpose flour
  • ½ cup cornmeal
  • 2 tablespoons sugar
  • ¾ teaspoon baking powder
  • ½ teaspoon salt
  • 4 tablespoons unsalted butter, cold, cut into small pieces
  • ½ cup buttermilk, plus 2 tablespoons
  • 1 egg
  • ½ teaspoon vanilla extract
  • Demerara sugar, for sprinkling
  • Vanilla ice cream or whipped cream, to serve (optional)
  1. 1Preheat the oven to 380 degrees Fahrenheit.
  2. 2Combine the apple slices, sugar, lemon zest, lemon juice, cinnamon, and cornstarch in a medium bowl.
  3. 3Stir to incorporate, and set the apple mixture aside.
  4. 4In a large bowl, combine the dry ingredients.
  5. 5Whisk together the flour, cornmeal, sugar, baking powder, and salt.
  6. 6Add the cubed butter, and work it into the flour mixture with your hands until it resembles coarse bread crumbs.
  7. 7Whisk a ½ cup of buttermilk, egg, and vanilla together in a glass measuring cup or small bowl; add it to the flour and butter mixture and stir together with your hands or a rubber spatula, just until combined.
  8. 8Transfer the apple mixture to a large baking dish.
  9. 9Use your hands to tear off a ½ cup of pieces of cobbler topping, and place it over the surface.
  10. 10Brush the dough with the remaining tablespoons of buttermilk, and then sprinkle with Demerara sugar.
  11. 11Bake until the tops are golden brown and crispy and juices are thick and bubbling, about 45 minutes.
  12. 12Remove the pan from the oven.
  13. 13Let the cobbler cool slightly before serving with a scoop of ice cream or whipped cream.

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