This is a delicious apple cobbler. My son often requests it instead of cake as a birthday dessert!

Recipe Summary test

10 mins
30 mins
40 mins
1 9x13-inch cobbler


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Combine 3 tablespoons sugar and cinnamon in a bowl.

  • Layer apples in an ungreased 9x13-inch baking pan, sprinkling each layer with cinnamon-sugar.

  • Combine flour, 1 cup sugar, egg, and baking powder with a fork. Sprinkle over apples. Lightly sprinkle water over top.

  • Bake in the preheated oven until topping is golden brown, about 30 minutes.

Nutrition Facts

168 calories; protein 1.9g; carbohydrates 41.2g; fat 0.5g; cholesterol 15.5mg; sodium 47.9mg. Full Nutrition

Reviews (1)

Rating: 4 stars
9.28.21 If I make this again, I’ll split the sugar between white and brown sugar. I think what I was missing the most was a little butter. Even if you just dot the top of the flour with some small pieces of butter, it would brown up better. There’s really not enough water sprinkled over the top to moisten the flour, and what you end up with is a topping with splotches of white flour…not very appealing to the eye. I baked an extra 7 minutes and still didn’t get that golden brown color. I stopped there because I didn’t want to risk drying out the delicious juice from the apples. On the positive side, it really is extremely easy to make (particularly if you have an apple peeler and a wedger/slicer), and it does taste good. Thanks for sharing your recipe. Read More
Rating: 3 stars
This recipe calls for Granny Smith apples. I used Fuji, since that's what I had on hand, and it's likely that this recipe is five stars with the tart apples. The crust baked up beautifully, it was a wonderful texture the first night, if a little sparse. It wasn't overly tasty, which is what I think the tastier apples would have compensated for. By the next day, the crust was mushy, but the dessert was still enjoyed warm with a big scoop of ice cream on top. Read More