Easy Southern Biscuit Apple Cobbler Recipe
There’s something nostalgic and heartwarming about a warm apple cobbler straight from the oven. And when it’s crowned with tender, buttery Southern-style biscuits—well, that’s a little slice of heaven on earth. Whether you’re hosting Sunday supper or craving something cozy on a rainy afternoon, this recipe hits all the right notes of comfort and charm. My Easy Southern Biscuit Apple Cobbler Recipe is a win all the way around!
Equipment
- 1 Large Cast Iron Skillet
- 1 sauce pan or pot
Ingredients
Biscuit Dough:
- 1/3 cup of vegetable shortening or softened butter
- 1 teaspoon of salt
- 2 cups of flour self-rising
- 1/2 cup of sugar
- 1 cup whole milk
Cobbler Filling:
- 2 21 oz. cans of apple pie filling
- 1 cup heavy cream
- 1 cup whole milk
- Optional: Cinnamon Sugar or apple pie spice for sprinkling on top
Caramel Sauce:
- 3/4 cup white sugar
- 3/4 cup heavy cream
- 2 tablespoons salted butter
- 2 tablespoons water
Instructions
Making the Biscuit Dough:
- First, preheat the oven to 400 degrees.
- Second, place the dry ingredients —self-rising flour, sugar, and salt — in a large bowl and make a well (or a hole) in the center of the flour in the bowl.
- Third, pour the milk into the well in the middle of the flour mixture.
- Next, place the vegetable shortening (or butter) in the well with the milk.
- Then, using your hands, squish the vegetable shortening (or butter) and the milk together until combined. Some people use a pastry cutter, but I don’t find it to be necessary. You can achieve the same effect with your fingers. It just gets a little bit messier.
- Slowly mix in the flour by pulling it from the sides of the bowl.
- When the flour is completely incorporated, separate the biscuit dough into six equal portions.
- Roll the dough into a ball. (The dough will be a bit sticky, so you can just use a little flour on your hands to keep it from sticking)
Assembling and baking the Cobbler:
- First, spray the cast-iron skillet or baking dish with non-stick cooking spray.
- Second, place the six biscuit dough balls into the cast iron skillet. (Leave a bit of space between the biscuits so they can puff up and get golden.)
- Third, pour the apple pie filling over the top of each biscuit.
- Next, pour the cup of heavy cream and milk on top of the biscuits.
- Optional: Sprinkle with extra cinnamon sugar or apple pie spice for a crisp finish on top.
- Then, bake uncovered for 25 minutes at 400 degrees, until the biscuits are golden and the apple pie filling is bubbling.
- I also like to turn on the broiler to brown the top of the biscuits for a slight crunch.
Making the Caramel Sauce:
- First, place the white sugar into a clean pot over medium-high heat.
- Second, add the water and mix it into the sugar.
- Third, let the water and sugar mixture cook until it starts to develop a slight brown color around the edges.
- Then, swirl the sugar mixture by moving the pot to distribute the browning evenly.
- Next, cook the sugar until it turns a deep amber color. (Watch carefully so that it doesn't burn.)
- Then, remove the browned sugar from the heat, add the heavy cream, and whisk vigorously. (It will bubble up.)
- Once the heavy cream has been completely incorporated, add the vanilla and butter and stir again.
Time to SERVE!
- First, let the cobbler cool for 10-15 minutes before serving.
- Second, drizzle each helping with caramel sauce.
- Finally, serve alongside a big scoop of vanilla ice cream or whipped cream and enjoy!