Cracker Barrel Apple Cobbler
This Cracker Barrel Apple Cobbler recipe brings the classic Southern dessert right into your kitchen. Featuring cinnamon-spiced apples under a golden, buttery biscuit topping, this cobbler is warm, comforting, and perfect for any occasion. Whether you serve it with vanilla ice cream or enjoy it on its own, it’s sure to be a crowd-pleaser.
Equipment
- 1 9x13-inch baking dish
- 1 Peeler, corer, or knife (for apples)
- (1) Mixing bowl (large)
- 1 Pastry cutter or fork (for the topping)
- (1) Whisk
- 1 Spoon (for scooping dough)
- 1 oven
Ingredients
For the Apple Filling
- 6 cups about 6-7 medium apples, peeled, cored, and sliced (Granny Smith or Honeycrisp)
- ¾ cup granulated sugar
- ½ cup brown sugar packed
- 1 tsp cinnamon
- ½ tsp nutmeg
- 2 tbsp lemon juice
- 2 tbsp cornstarch
- 2 tbsp unsalted butter cut into small pieces
For the Cobbler Topping
- 1 ½ cups all-purpose flour
- 1 tbsp baking powder
- ¼ tsp salt
- 1 tbsp granulated sugar
- ½ cup unsalted butter cold and cubed
- ¾ cup milk
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish with butter or non-stick spray.
Prepare the apples:
- Peel, core, and slice the apples into ¼-inch thick wedges. In a large bowl, combine the apples with granulated sugar, brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch. Stir until the apples are evenly coated. Transfer the apple mixture into the prepared baking dish.
Make the cobbler topping:
- In a separate bowl, whisk together flour, baking powder, salt, and sugar. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Slowly add in the milk and vanilla extract, stirring until a dough forms.
Assemble the cobbler:
- Spoon dollops of the cobbler topping over the apple filling, spreading it evenly, but leaving some gaps. Dot the top with small pieces of butter for extra richness.
- Bake for 40-45 minutes or until the topping is golden brown and the apples are bubbling.
- Let the cobbler cool for at least 10 minutes before serving.
Notes
- Apple varieties: Granny Smith apples are ideal due to their tartness, but you can also use Honeycrisp, Fuji, or a mix of your favorites.
- Make ahead: You can prepare the filling and topping the day before, store them separately in the fridge, and assemble and bake when ready.
- Storage: Leftover cobbler can be stored in the refrigerator for up to 4 days. It can also be frozen for up to 3 months. Reheat in the oven for the best texture.
- Gluten-Free Option: Use a gluten-free flour blend for the topping to make the cobbler gluten-free.
- Add-ins: Feel free to stir in chopped pecans, raisins, or a streusel topping for extra texture and flavor.