‘Tis the season and when it’s here, you must take full advantage! Apple season comes only once a year, and therefore calls for a delicious Apple Butter Cobbler that will quickly become an apple-lover’s favorite. Loaded with fresh-from-the-orchard tart Granny Smith and sweet Honeycrisp apples, along with some smooth apple butter, all seasoned with fall spices and topped with homemade drop biscuits, this fall-is-in-the-air treasure is baked to a golden-brown perfection. Start looking forward to fall (or just go to the grocery store to fulfill your urge now) and when you are able, bake up some beloved, pined-for Apple Butter Cobbler. It’s truly the most wonderful time of the year!


For the filling:

  • 2 pounds Granny Smith apples, peeled and cut into 1/2-inch-thick wedges
  • 2 pounds Honeycrisp or Gala apples, peeled and cut into 1/2-inch-thick wedges
  • 1 1/4 cups light brown sugar, packed
  • 5 tablespoons all-purpose flour
  • 4 tablespoons butter
  • 1 cup apple butter
  • 1 teaspoon lemon zest
  • 2 tablespoons lemon juice, freshly squeezed
  • 1/2 teaspoon salt

For the biscuits:

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/4 cup granulated sugar, divided
  • 10 tablespoons butter, cold and cut into small cubes, plus 2 tablespoons, melted
  • 1 cup whole milk


Step 1 –Preheat the oven to 425 degrees F.

Step 2 –In a large bowl, add the Granny Smith apples, the Honeycrisp apples, the brown sugar, and 5 tablespoons of the flour and toss to combine.

Step 3 –Melt 4 tablespoons of the butter in a 12-inch cast-iron skillet over medium-high heat.

Step 4 –Add the apple mixture to the skillet and cook, stirring often, until the apples are almost tender and the syrup thickens, about 10 minutes.

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Step 5 –Transfer the apple mixture away from the heat.

Step 6 –Add the apple butter, the lemon zest, the lemon juice, and 1/2 teaspoon of the salt to the apple mixture and stir to combine.

Step 7 –Place a baking sheet onto the lower oven rack to catch any drips, then bake the cobbler filling for 15 minutes.

Step 8 –In a large bowl, whisk the remaining flour, the baking powder, the remaining salt, and 3 tablespoons of the sugar together.

Step 9 –Use a pastry blender or a fork to cut 10 tablespoons of the cold butter into the flour mixture until the texture resembles coarse meal with some pea-size pieces.

Step 10 –Stir the milk into the flour mixture with a fork until the mixture is evenly moistened.

Step 11 –Transfer the cobbler filling to a wire rack. Scoop the flour mixture into 8 mounds and place them about 2-inches apart on the top of the cobbler filling.

Step 12 –Brush the dough mounds with the remaining melted butter and sprinkle with the remaining sugar.

Step 13 –Bake the cobbler until the biscuits are golden-brown and the cobbler is bubbly, about 18-20 minutes.

Step 14 –Transfer the cobbler to a wire rack and let it stand for 20 minutes.

Step 15 –Serve warm.