Maple Apple Cobbler

This easy recipe for maple apple cobbler is made with Honey Crisp and Granny Smith apples baked with pure maple syrup, brown sugar and cozy spices, topped with buttery dough that’s a cross between cake and cookies.

You might also love these recipes for bourbon peach cobbler, bourbon pecan crumble, and caramel apple crumble.

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Why You’ll Love This Recipe

Easier than Apple Pie. With an apple cobbler, you get all the flavor of an apple pie, but with a fraction of the time and effort. The topping is much simpler to make than pie dough, and comes together easily with just a bowl and spoon. And since cobbler is best enjoyed warm from the oven, there’s no waiting hours for a pie to set up until you can serve it.

High Altitude Tested. I develop all the recipes on my site for Denver’s altitude of 5,280 feet. If you’re at a lower or higher elevation, please see my FAQs for guidance on adjusting recipes for your altitude. However, with just a little baking powder in the topping to give it a bit of lift, today’s recipe will work at any altitude.

See the recipe card at the end of the post for the full ingredients list and instructions.

Ingredients

Filling

• Butter. Used to grease the baking dish, and to add flavor to the filling.
• Apples. I used a combination of tart Granny Smith apples and sweet, crunchy Honey Crisp apples.
• Lemon Juice. Adds a little acidity and enhances the flavor of the apples.
• Brown Sugar. I like dark brown sugar for apple cobbler, as it adds a rich flavor and hint of molasses.
• Maple Syrup. Use pure maple syrup for sweetness and a hint of maple flavor.
• Flour. Thickens the juices a little as the filling bakes.
• Spices. A combination of cinnamon, cloves, allspice, nutmeg and vanilla adds warmth and coziness.

Topping

• Butter. Moistens the dough and binds it together.
• Brown Sugar. Use light or dark brown sugar to sweeten the topping.
• Egg. Adds moisture to the dough, and more of a cake-like texture.
• Vanilla Extract. Flavor.
• All-Purpose Flour. Gives the topping structure and strength.
• Baking Powder. Leavening agent, giving the topping lift so it puffs and spreads a bit as it bakes.
• Salt. Balances the sweetness and enhances the flavors.
• Granulated Sugar. Sprinkled over the top of the cobbler before baking, it gives the topping a crunchy, sparkly finish.

Instructions

• Preheat the oven to 350 F, and position a rack in the center of the oven. Grease your pie pan with the (1 tbsp) softened butter.
• Peel and core the apples, then chop them into 1/2 inch pieces.
• To the buttered pie pan, add the chopped apples, and the rest of the filling ingredients. Stir until well combined.

• To make the topping, whisk together the melted butter, brown sugar, egg and vanilla in a bowl, until smooth. Add the flour, baking powder and salt, and stir into a soft dough.

• Use a spoon, or a small cookie scoop with a release lever, to scoop tablespoon-sized dollops of dough on top of the apples. Sprinkle with the granulated sugar.
• Bake the cobbler for about 40-45 minutes, until the apple filling is hot and bubbling, and the topping is baked through and golden brown.
• Let cool for 15 minutes, then serve warm with vanilla ice cream.

Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!

Frequently Asked Questions

How should I reheat leftover apple cobbler?

Cobbler is best eaten the day it’s made, but you can store leftover cobbler in an airtight container in the refrigerator for up to 2 days.  Reheat portions in the microwave at 50% power.

Can this recipe be doubled?

For a larger cobbler, double the filling and topping ingredients, and bake in a 9×13 baking dish.

What kind of apples did you use?

I used a combination of Granny Smith and Honey Crisp apples.

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