Name: Apple Cheddar Cobbler Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 8 medium California apples – cored & diced into 1/2″ cubes (about 8 cups chopped); 1/4 cup unsalted butter; 1 tablespoon lemon juice; 2/3 cup brown sugar; 1/2 teaspoon fine sea salt; 2 tablespoons all purpose flour; 2 1/4 cups all purpose flour; 1 tablespoon baking powder; 1/2 teaspoon fine sea salt; 1/2 cup unsalted butter, cold and cut into 1/4″ cubes; 1 cup shredded sharp cheddar cheese, divided (3/4 cup and 1/4 cup); 3/4 cup buttermilk, cold; 2 tablespoons granulated sugar

Jump to Recipe

If you have a sweet tooth with a love for savory surprises, then the Apple Cheddar Cobbler is about to become your new all-time favorite. This delightful dessert brings together tender, cinnamon-kissed apples and the sharp, creamy bite of cheddar cheese beneath soft, golden biscuit dumplings. The Apple Cheddar Cobbler perfectly balances sugary comfort and cheesy richness, making it an unforgettable dish to share with family and friends on cozy evenings or festive gatherings. Trust me, once you take that first warm bite, you’ll be hooked!

Apple Cheddar Cobbler Recipe - Recipe Image

Ingredients You’ll Need

These simple ingredients each play their part in creating a dish that’s bursting with flavor and wonderful textures. From the crisp, juicy apples to the sharp cheddar cheese folded into tender biscuit dough, every component melds beautifully for the perfect Apple Cheddar Cobbler.

California apples: Eight medium apples provide the juicy, slightly tart base that’s essential for a perfect filling.
Unsalted butter: Used in two stages to enrich the filling and to grease the baking dish, adding richness and preventing sticking.
Brown sugar: Adds a deep caramel note to the apple mixture, balancing tartness.
Lemon juice: Brightens the filling and prevents apples from browning too quickly.
Fine sea salt: Enhances flavor depth in both the filling and biscuit topping.
All-purpose flour: Thickens the apple filling and forms the base of the biscuit topping.
Cornstarch or tapioca flour: Helps give the apple filling a luscious, thickened texture that isn’t gummy.
Baking powder: Leavens the biscuit topping to make it light and fluffy.
Granulated sugar: A touch of sweetness in the biscuit dough to balance the savory cheese.
Cold unsalted butter cubes: Key for a tender and flaky biscuit texture when cut into the flour.
Sharp cheddar cheese: The star savory flavor that shines through in both the biscuits and the topping.
Buttermilk: Adds moisture and a slight tang that enhances the biscuit dough’s flavor and texture.

How to Make Apple Cheddar Cobbler

Step 1: Prepare the Apple Filling

Start by melting a quarter cup of butter in a medium pot over medium heat — this will give your apples that rich, buttery base they deserve. Toss in your diced apples and stir them gently to coat everything with melted butter. Adding lemon juice, brown sugar, and salt now helps to marry sweet and tart notes while seasoning perfectly. Cook gently, stirring occasionally until the apples soften up and the sugar has dissolved into a delicate syrup, about 5 minutes. Stir in the flour to thicken the filling, creating that wonderfully luscious texture that makes every spoonful irresistible.

Step 2: Prep Your Baking Dish

While your filling cools slightly, preheat the oven to 400°F. Lightly grease your well-seasoned cast iron skillet (or glass or ceramic baking dish) with the remaining tablespoon of butter. This layer of butter ensures your Apple Cheddar Cobbler won’t stick and adds extra buttery goodness to every bite. Transfer the warm apple filling into the prepared pan, spreading it out evenly, ready for the biscuit topping.

Step 3: Make the Cheddar Drop Biscuits

Now for the fun part—making the cheesy biscuit topping! Whisk together flour, baking powder, and salt to create the dry base. Add your cold, cubed butter and toss it in the flour mixture to coat the cubes so they stay cold longer. Use a pastry cutter (or fork, or even your hands) to cut the butter into the flour until the texture resembles coarse meal dotted with tiny pea-sized lumps of butter—this technique ensures flaky biscuits. Stir in three quarters of the shredded sharp cheddar, holding back some cheese for topping. The pockets of cheese in the dough melt as the cobbler bakes, infusing it with incredible flavor.

Step 4: Combine the Dough

Make a well in the center of your flour and cheese mixture and pour in the cold buttermilk. Use a fork to gently mix everything just until combined—the dough should be shaggy with strings of cheddar visible. Don’t overmix, as that will toughen your biscuits.

Step 5: Assemble and Bake

Using a tablespoon, drop about a dozen dollops of biscuit dough evenly across the apple filling, covering most but leaving some fruit peeking through. Sprinkle the reserved shredded cheddar over the top—the cheese melts and bubbles into golden goodness during baking. Pop your skillet into the oven, baking first for 15 minutes at 400°F, then reduce the heat to 375°F and continue baking for 30 more minutes, until the filling bubbles up invitingly and the biscuit topping turns beautifully golden brown. Let it cool for at least 15 minutes before serving to allow the flavors to settle.

How to Serve Apple Cheddar Cobbler

Garnishes

A warm slice of Apple Cheddar Cobbler shines with a scoop of vanilla ice cream or a dollop of freshly whipped cream that melts into the cheesy biscuit topping. For an extra touch, sprinkle a pinch of cinnamon or nutmeg on top to amplify the fall-inspired flavors. A few fresh mint leaves can add a pop of color and freshness for serving guests.

Side Dishes

This cobbler stands strong alone, but if you want to turn it into a full meal experience, consider pairing it with a light salad dressed in tangy vinaigrette to balance the richness. A cup of hot tea or freshly brewed coffee works wonders in complementing the warm, complex flavors of the Apple Cheddar Cobbler.

Creative Ways to Present

For an impressive presentation, serve the cobbler individually in mini cast iron skillets or ramekins. This way, the crispy cheese edges and bubbly filling are perfectly showcased on every plate. You can also add a drizzle of caramel sauce on the side for a decadent twist that sweetens the savory notes just right.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store your Apple Cheddar Cobbler in an airtight container in the refrigerator for up to 3 days. The flavors meld beautifully overnight, making the second helping just as magical as the first.

Freezing

Apple Cheddar Cobbler also freezes wonderfully. Bake it completely, then let it cool before wrapping tightly with plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw overnight in the fridge before reheating to preserve its original texture and flavor.

Reheating

To bring your leftovers back to life, warm a serving in the oven at 350°F for about 15-20 minutes until heated through. This method keeps the biscuit topping nice and crisp, unlike microwaving, which can sometimes make it soggy.

FAQs

Can I use different types of apples for this cobbler?

Absolutely! While the recipe calls for California apples, you can use any crisp apple variety like Granny Smith, Honeycrisp, or Fuji. Just remember to balance tartness and sweetness to suit your taste.

Is it necessary to use sharp cheddar cheese?

Sharp cheddar adds that signature tangy kick that makes this cobbler so special. However, mild cheddar or a blend will work if you prefer a subtler flavor.

Can I prepare the apple filling ahead of time?

Yes, you can prepare the filling a day ahead and refrigerate it. Just make sure to stir it gently before assembling the cobbler to redistribute any thickened juices.

What can I substitute for buttermilk?

If you don’t have buttermilk on hand, mix ¾ cup of milk with 1 tablespoon of lemon juice or white vinegar and let it sit for 5 minutes before using. This mimics the tang and acidity of buttermilk for lovely biscuit texture.

Can I make the biscuit topping gluten-free?

Gluten-free flours can be tricky, but substituting a gluten-free all-purpose blend might work. Keep in mind you may need to adjust liquid amounts and that texture may differ slightly.

Final Thoughts

The Apple Cheddar Cobbler is a beautiful celebration of flavor contrasts—sweet and savory, soft and crisp, fresh and rich. It’s a cozy, crowd-pleasing dessert that feels like a warm hug on a plate. I encourage you to try this recipe and share it with your loved ones; it’s the kind of dish that brings everyone back for seconds and creates delicious memories. Once you’ve made it, I promise the Apple Cheddar Cobbler will hold a special place in your recipe collection.

Apple Cheddar Cobbler Recipe

★★★★★

5.1 from 26 reviews

Author: lilan
Total Time: 1 hour 5 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

This Apple Cheddar Cobbler combines tender, buttery apples with a savory cheddar biscuit topping for a unique twist on a classic dessert. The filling features California apples cooked in brown sugar and lemon juice, thickened to a luscious consistency, while the cheddar drop biscuits add a golden, cheesy crust that perfectly complements the sweet and tart filling. Ideal for a comforting autumn treat or a cozy gathering dessert.

Instructions

Prepare the Apple Filling: In a medium pot, melt 1/4 cup unsalted butter over medium heat. Add the diced apples and toss to coat evenly with the butter. Stir in the lemon juice, brown sugar, and fine sea salt. Continue cooking over medium-low heat, stirring occasionally, until the sugar dissolves and the apples begin to soften, about 5 minutes. Remove the pot from heat and stir in 2 tablespoons all-purpose flour until the mixture thickens slightly.
Preheat Oven and Prepare Baking Dish: Preheat your oven to 400°F (204°C). Lightly grease a well-seasoned 9-inch cast iron skillet or a glass or ceramic baking dish with the remaining 1 tablespoon of unsalted butter. Transfer the prepared apple filling into the greased pan, spreading it evenly.
Make the Cheddar Drop Biscuit Dough: In a medium bowl, whisk together 2 1/4 cups all-purpose flour, baking powder, salt, and granulated sugar until well combined. Add the cold, cubed butter and toss it in the flour mixture to coat. Using a pastry cutter, fork, or your hands, cut the butter into the flour until the mixture resembles coarse meal with small pea-sized granules. Add 3/4 cup shredded sharp cheddar cheese and cut it into the dough with a pastry blender or fork until just combined, leaving visible cheese shreds and a shaggy texture.
Add Buttermilk and Combine: Make a well in the center of the dough and pour in the cold buttermilk. Using a fork, gently mix the ingredients together until just combined to form a shaggy biscuit dough. Avoid overmixing to keep the biscuits tender.
Assemble the Cobbler: 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 the biscuits. Sprinkle the remaining 1/4 cup shredded cheddar cheese over the biscuit topping for a flavorful finish.
Bake the Cobbler: Place the skillet or baking dish in the preheated oven and bake at 400°F for 15 minutes. Then, reduce the oven temperature to 375°F (190°C) and bake for an additional 30 minutes or until the biscuit topping is golden brown and the apple filling is bubbling around the edges.
Cool and Serve: Remove the cobbler from the oven and allow it to cool at least 15 minutes to set the filling. Serve warm for a perfect balance of sweet, savory, and creamy textures.

Notes

Use firm, tart apples like Granny Smith or Fuji for the best balance of sweetness and texture.
Ensure the butter for the biscuit dough is very cold to achieve flaky, tender biscuits.
Do not overmix the biscuit dough to maintain a light, fluffy texture.
Let the cobbler cool slightly before serving to avoid burning from hot filling.
Leftovers can be refrigerated for up to 3 days and reheated gently.
For a dairy-free version, substitute butter and cheddar with plant-based alternatives and use almond or oat milk instead of buttermilk mixed with lemon juice or vinegar.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American