Apple Cheddar Cobbler Recipe

Introduction

Apple Cheddar Cobbler is a delightful twist on classic fruit cobblers, blending sweet, tender apples with sharp cheddar drop biscuits. This comforting dish offers a perfect balance of sweet and savory, ideal for cozy evenings or gatherings.

Ingredients

• 8 medium California apples – cored and diced into ½” cubes (about 8 cups)
• ¼ cup + 1 tablespoon unsalted butter, divided
• ⅔ cup brown sugar
• 1 tablespoon lemon juice
• ½ teaspoon fine sea salt
• 2 tablespoons all purpose flour
• 1 tablespoon cornstarch or tapioca flour
• 2 ¼ cups all purpose flour
• 1 tablespoon baking powder
• 2 tablespoons granulated sugar
• ½ teaspoon fine sea salt
• ½ cup unsalted butter, cold and cut into ¼” cubes
• 1 cup shredded sharp cheddar cheese, divided
• ¾ cup cold buttermilk

Instructions

1. Step 1: In a medium pot, melt ¼ cup of butter over medium heat. Add the diced apples and toss to coat them in butter. Stir in lemon juice, brown sugar, and salt. Cook over medium-low heat, stirring occasionally, until sugar dissolves and apples soften, about 5 minutes. Remove from heat and stir in the flour to thicken the mixture.
2. Step 2: Preheat the oven to 400°F. Lightly grease a well-seasoned 9″ cast iron skillet or a glass or ceramic baking dish with the remaining tablespoon of butter. Transfer the apple filling into the prepared pan.
3. Step 3: In a medium bowl, whisk together the flour, baking powder, granulated sugar, and salt. Add the cold, cubed butter and toss to coat with flour. Use a pastry cutter, fork, or your hands to cut the butter into the flour until the mixture resembles coarse meal with small pea-sized pieces.
4. Step 4: Stir in about ¾ cup of the shredded cheddar cheese, saving the remaining ¼ cup for topping. Cut the cheese into the flour mixture just until combined, leaving visible cheese shreds. Make a well in the center and pour in the cold buttermilk. Mix gently with a fork until just combined; the dough should be shaggy.
5. Step 5: Using a tablespoon, scoop about 12 mounds of biscuit dough and drop them evenly over the apple filling, leaving some filling visible between the biscuit drops. Sprinkle the remaining shredded cheddar cheese on top.
6. Step 6: Bake at 400°F for 15 minutes, then reduce the oven temperature to 375°F and bake for an additional 30 minutes or until the filling is bubbly and the biscuit topping is golden brown. Allow to cool at least 15 minutes before serving warm.

Tips & Variations

• For extra depth, add ½ teaspoon of cinnamon or nutmeg to the apple filling before cooking.
• Substitute tapioca flour for cornstarch if you prefer a clearer filling.
• Use sharp or extra-sharp cheddar depending on how pronounced you want the cheese flavor.
• Serve with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat.

Storage

Store the cobbler at room temperature for up to 2 days. For longer storage, place it in an airtight container and refrigerate for up to 4 days. Reheat in the oven until warm to preserve the biscuit texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of apple?

Yes, you can use any firm, sweet-tart apples such as Granny Smith, Honeycrisp, or Fuji for good flavor and texture.

Can I make the biscuit topping ahead of time?

The biscuit dough is best dropped over the warm apple filling just before baking to ensure a fluffy, tender topping. However, you can prepare the dough a few hours ahead and keep it chilled until ready to bake.

Apple Cheddar Cobbler Recipe

Print Recipe

★★★★★

4.8 from 101 reviews

This Apple Cheddar Cobbler combines tender, cinnamon-kissed apple filling with savory sharp cheddar drop biscuits for a comforting and unique dessert. The apples are cooked gently on the stovetop with brown sugar, lemon juice, and butter before being topped with cheesy biscuit dollops and baked to golden perfection. A perfect balance of sweet and savory in every bite.

• Author: Kai
• Prep Time: 30 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 20 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Apple Filling

• 8 medium California apples – cored & diced into ½” cubes, about 8 cups chopped
• ¼ cup + 1 tablespoon unsalted butter, divided
• ⅔ cup brown sugar
• 1 tablespoon lemon juice
• ½ teaspoon fine sea salt
• 2 tablespoons all purpose flour
• 1 tablespoon cornstarch or tapioca flour

Cheddar Drop Biscuits

• 2 ¼ cups all purpose flour
• 1 tablespoon baking powder
• 2 tablespoon granulated sugar
• ½ teaspoon fine sea salt
• ½ cup unsalted butter, cold and cut into ¼” cubes
• 1 cup shredded sharp cheddar cheese, divided
• ¾ cup buttermilk, cold

Instructions

1. Prepare the Apple Filling: In a medium pot, melt ¼ cup of butter over medium heat. Add the diced apples and toss to coat evenly with the butter. Stir in lemon juice, brown sugar, and salt, and continue cooking over medium-low heat, stirring occasionally until the sugar dissolves and the apples begin to soften, about 5 minutes. Remove from heat and mix in flour and cornstarch until the mixture thickens to a luscious filling consistency.
2. Preheat Oven and Prepare Baking Dish: Heat the oven to 400°F (204°C). Lightly grease a well-seasoned 9-inch cast iron skillet or equivalent glass/ceramic baking dish with the remaining 1 tablespoon of butter. Transfer the apple filling into the prepared pan, spreading evenly.
3. Make Cheddar Drop Biscuit Dough: In a medium bowl, whisk together flour, baking powder, sugar, and salt. Add the cold cubed butter and toss to coat with flour. Use a pastry cutter, fork, or your hands to cut the butter into the flour until the mixture resembles coarse meal with pea-sized bits. Stir in ¾ cup of the shredded cheddar cheese and cut it into the flour mixture just until combined, leaving visible cheese shreds.
4. Add Buttermilk and Form Dough: Create a well in the center of the dry ingredients and pour in the cold buttermilk. Use a fork to gently mix everything together just until combined, forming a shaggy biscuit dough.
5. Top the Filling with Biscuit Dollops: Using a tablespoon, scoop about 12 mounds of biscuit dough and drop them evenly over the apple filling, covering most of the surface but leaving some filling visible between dollops. Sprinkle the remaining ¼ cup shredded cheddar cheese on top of the biscuits.
6. Bake the Cobbler: Place the skillet or baking dish in the oven and bake for 15 minutes at 400°F (204°C). Then reduce the oven temperature to 375°F (190°C) and continue baking for about 30 more minutes, or until the apple filling is bubbly and biscuits are golden brown.
7. Cool and Serve: Remove the cobbler from the oven and let it cool for at least 15 minutes to set before serving warm. It pairs beautifully with whipped cream or ice cream if desired.

Notes

• Serve warm or at room temperature for the best flavor experience.
• This cobbler pairs excellently with whipped cream or a scoop of vanilla ice cream.
• Store leftovers at room temperature for up to 2 days, or in an airtight container in the refrigerator for up to 4 days. Rewarm before serving.

Keywords: apple cobbler, cheddar biscuits, sweet and savory dessert, fall dessert, apple dessert, cheddar apple cobbler, easy cobbler recipe