Apple Cobbler Crisp

Apple Cobbler Crisp


Yesterday I shared Peach Cobbler Crisp, which happens to be one of my fall favorite recipes. This Apple Cobbler Crisp is another favorite. It’s made the same way but with an apple filling that is cinnamony delicious ~ warm or cold.

I know there are certain apples that are better for baking desserts such as this cobbler, but I used Gala apples because I usually just use what I purchase for eating from our local produce market.  They happen to work well ~ they’re a sweet apple but they hold their shape well and don’t get mushy unless I overcook them. Feel free to use tart apples or any kind that you like to cook with and this cobbler will be delicious.

Apple Cobbler Crisp

Yield: about 12 servings

Apple Cobbler Crisp


    For the crusty bottom
  • 1 cup flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 4 tablespoons butter
  • For the filling
  • 3/4 cup sugar
  • 2 tablespoons flour
  • 1 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1 tablespoon lemon juice
  • 2 tablespoons butter
  • 8 cups apples, pared, cored, and thinly sliced
  • For the crispy topping
  • 3/4 cup rolled oats
  • 1/2 cup flour
  • 1/4 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/2 cup butter, cold


    For the crusty bottom
  1. Place the butter in a 7x11 baking dish and place the dish in the oven; preheat to 350 degrees. Watch the butter and remove the pan when the butter has melted.
  2. Combine the flour, sugar, and baking powder in a medium-sized bowl; mix to combine. Set aside. After the butter has melted, sprinkle this mixture over the butter, spreading it out evenly over the butter. The flour/sugar mixture won't soak into the butter but will remain dry.
  3. For the filling
  4. In a large saucepan, combine the sugar, flour, cinnamon, nutmeg, and lemon juice; mix well.
  5. Add the apples and butter to the pan and heat over low until the sugar and butter melt. Continue simmering until the apples are almost tender, about 7 minutes.
  6. Spread the apple filling over the crusty bottom dry ingredients.
  7. For the crumbly topping
  8. Combine the oats, flour, brown sugar, and cinnamon in a medium sized bowl; mix well.
  9. Cut the butter into cubes and add it to the bowl. Using a pastry blender or a fork, cut the cold butter into the crisp ingredients until it resembles large crumbs.
  10. Sprinkle the topping over the apple filling.
  11. Bake for about 30 minutes, or until the edges are lightly browned.


If you want a thinner dessert this cobbler can be baked in a 9x13 dish.

This Peach Cobbler Crisp is delicious, too.


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5 Responses to Apple Cobbler Crisp

  1. Kay September 11, 2014 at 12:22 pm #

    Lori, your apple crisp looks so yummy! My apples are almost ready for picking, I will be using some to make this.

    • Lori September 11, 2014 at 3:19 pm #

      Oh yum! I would love to have an apple tree. What kind of apples do you grow, Kay?

      • Kay September 14, 2014 at 9:30 pm #

        I’m not quite sure what types of apples they are exactly, the previous owners planted them.

  2. Leilani September 12, 2014 at 10:28 am #

    I like how this recipe combines what I love about both pie and crisps: the bottom crust and the crunchy topping! Now I don’t have to decided which one to make. 🙂

    • Lori September 29, 2014 at 5:09 pm #

      I like that about it, too. 🙂

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