Small Apple Cobbler

a serving of apple cobbler on a plate topped with ice cream

No ratings yet

This small apple cobbler has tender cinnamon-spiced apples baked underneath a soft, buttery cobbler topping. Baked in a loaf pan, this easy apple cobbler makes just 2–4 servings.

Prep Time25

Cook Time35

Total Time1

Course: Dessert

Cuisine: American

Servings: -4 servings

Calories: 481kcal

Author: Heather Perine

Ingredients

Apples

1 Tablespoon (14 g) unsalted butter
2 cups peeled and sliced apples* 1/4-inch slices; about 2 apples
1 Tablespoon packed light or dark brown sugar
½ teaspoon fresh squeezed lemon juice
2 teaspoons all-purpose flour
½ teaspoons ground cinnamon
pinch ground allspice
pinch ground nutmeg
2 Tablespoons water
¼ teaspoon vanilla extract

Topping

2 Tablespoons (14 g) unsalted butter, melted
¼ cup (50 g) granulated sugar
¼ cup (60 ml) buttermilk
½ teaspoon pure vanilla extract
½ cups (60 g) all-purpose flour (spooned & leveled)
½ teaspoons baking powder
⅛ teaspoon salt

Instructions

Prepare the apple filling:

Preheat oven to 350°F (177°C). Lightly grease a 8x4 loaf pan and set aside.
Melt the butter in a medium saucepan over medium heat. 1 Tablespoon (14 g) unsalted butter
Add the apple slices, brown sugar, lemon juice, flour, cinnamon, nutmeg and allspice until coated. 2 cups peeled and sliced apples* 1 Tablespoon packed light or dark brown sugar ½ teaspoon fresh squeezed lemon juice 2 teaspoons all-purpose flour ½ teaspoons ground cinnamon pinch ground allspice pinch ground nutmeg
Add the water and cook, stirring, for 5 minutes, or until the apples are coated and begin to soften. 2 Tablespoons water
Remove from the heat and stir in the vanilla. ¼ teaspoon vanilla extract
Transfer apple filling to the prepared baking pan.

Make the topping:

In a medium bowl whisk the melted butter and sugar together. 2 Tablespoons (14 g) unsalted butter, melted ¼ cup (50 g) granulated sugar
Add the buttermilk and vanilla and stir to combine. ¼ cup (60 ml) buttermilk ½ teaspoon pure vanilla extract
Add the flour, baking powder, and salt, and whisk until combined and mostly smooth. Some small lumps are OK. ½ cups (60 g) all-purpose flour ½ teaspoons baking powder ⅛ teaspoon salt
Pour and spread the batter over the apples. Sprinkle cinnamon-sugar evenly over the top.
Bake on the center rack for 25-30 minutes or until the topping is golden and the apple filling is bubbling around the edges. Remove from the oven, place on a cooling rack, and allow to cool for at least 5 minutes before serving. Serve warm with vanilla ice cream and caramel! Cover leftovers tightly and store in the refrigerator for up to 4 days.

Notes

Apples: I recommend Honeycrisp, Granny Smith, Pink Lady, or a combination for the best sweet-tart flavor. I don't recommend McIntosh because they can become mushy when baked.
Buttermilk: If you don't have buttermilk, you can make a quick substitute by adding ¾ teaspoon lemon juice or vinegar to ¼ cup milk. Let sit for 5 minutes before using.
Pan size: I baked this in an 8x4-inch loaf pan. A 9x5-inch loaf pan will also work, but the cobbler may bake a little faster. You could also divide between two large ramekins.
Storage: Cover leftovers tightly and store in the refrigerator for up to 4 days.
Freezing: Once completely cooled, freeze the baked cobbler tightly wrapped or in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutrition