Apple Cinnamon Biscuit Cobbler

 

Warm, buttery biscuits nestled in spiced apple filling and drizzled with sweet vanilla glaze—this Southern-style cobbler is pure comfort in a skillet. With flaky biscuit tops soaked in cinnamon sugar, tender apples beneath, and a glossy finish that hardens just enough to crack with each bite, it’s the kind of dessert (or breakfast!) that brings everyone to the table.

Why You’ll Love This Recipe

This isn’t just another cobbler—it’s homemade magic with zero stress. Whether you’re using store-bought biscuits for a 30-minute treat or going fully scratch when time allows, this recipe delivers big flavor with minimal effort. The warm spices, juicy apples, and golden, glazed biscuits make it irresistible—especially to kids.

Perfect for:

Weekend brunches and holiday mornings

Potlucks and church suppers

Using up canned pie filling or fresh apples

Fans of apple crisp, dumplings, and cinnamon rolls

Ingredients

For the Skillet Base & Biscuits

8 canned buttermilk biscuits (Refrigerated tube style—like Pillsbury Grands!)

½ cup (1 stick / 115g) unsalted butter, melted (plus extra for brushing)

½ cup (100g) light brown sugar, packed

1 tsp ground cinnamon

⅛ tsp ground nutmeg

1 (21 oz / 600g) can apple pie filling (or 3 cups homemade)

2 tsp pure vanilla extract

Optional: 1 cup (100g) chopped walnuts or pecans

For the Vanilla Glaze

½ cup (60g) powdered sugar, sifted

3 tbsp (45ml) heavy cream, milk, or half-and-half

Optional: Extra pinch of cinnamon or ¼ tsp vanilla

Step-by-Step Instructions

1. Preheat Oven & Prep Skillet

Preheat oven to 375°F (190°C).

Brush melted butter generously over the bottom and sides of a 10-inch cast iron skillet or round baking dish.

2. Make the Sugar Coating

In a small bowl:

Mix brown sugar, cinnamon, and nutmeg until well blended.

3. Coat the Biscuits

Dip each biscuit into melted butter, coating all sides.

Roll or press into the sugar-spice mixture so it sticks.

4. Assemble the Cobbler

Place coated biscuits cut-side down in the buttered skillet, arranging them snugly.

Spoon apple pie filling evenly over the top, pushing some between the biscuits.

Drizzle with any remaining melted butter.

5. Bake Until Golden & Puffed

Bake 32–35 minutes, until:

Biscuits are deep golden brown

Filling is bubbling around the edges

Tops are crisp and pull apart easily

6. Make & Drizzle the Glaze

While baking:

In a small bowl, whisk powdered sugar and cream until smooth. Add more cream ½ tsp at a time if needed.

As soon as the cobbler comes out of the oven:

Drizzle glaze evenly over the hot biscuits.

7. Serve Warm & Delicious

Let rest 5–10 minutes—this helps hold shape when scooping.

Serve directly from the skillet.

Enjoy warm as:

A decadent breakfast with coffee

A cozy dessert à la mode with vanilla ice cream

A shareable brunch centerpiece

You Must Know

Use refrigerated biscuits —frozen ones need thawing; canned are ready to go.

Don’t skip the glaze-on-hot trick —it melts slightly and sets into a perfect sugary crust.

Bake immediately after assembling —wet biscuits soften fast.

Tastes better the next day! Reheats beautifully in the oven.

Freezer-friendly? Best fresh—but unbaked assembly freezes well.

Storage Tips

Store covered at room temperature for up to 2 days, or refrigerate for up to 5 days.

Reheat in oven at 350°F for 10–12 minutes (best texture). Microwave works but may soften crust.

Freeze before baking: Wrap tightly and bake frozen (+5–10 mins).

Ingredient Substitutions

Apple pie filling

Fresh sliced apples + 2 tbsp sugar + 1 tsp lemon juice

For homemade version

Biscuits

Homemade drop biscuits or scones

For scratch cooking

Brown sugar

Coconut sugar or maple syrup

Adjust consistency

Heavy cream

Milk, almond milk, or yogurt

Thinner glaze option

Nuts

Omit or use seeds

For allergies

Serving Suggestions

Serve family-style right in the skillet for rustic charm.

Great for potlucks—bring the whole pan!

Double the batch and freeze half for future comfort.

Pair with whipped cream, caramel sauce, or sharp cheddar cheese.

Cultural Context

Rooted in Southern American baking traditions and Depression-era resourcefulness, this recipe honors how simple ingredients—biscuits, apples, sugar, and butter—can become something deeply satisfying. Found on porches, Sunday tables, and creative kitchens alike, it celebrates the joy of sharing food made with love.

Pro Tips

Double the recipe? Yes—use two skillets or a larger pan.

Want more spice? Add cardamom, ginger, or allspice to the sugar mix.

Make ahead: Prepare glaze and chop nuts 1–2 days ahead. Assemble day-of.

Label your dish: People will ask for the recipe.

Say “ready?” before serving —it’s part of the ritual.

Frequently Asked Questions

Q: Can I use crescent roll dough instead?

A: Yes! Separate and flatten triangles, then layer like biscuits.

Q: Why did my biscuits sink?

A: Likely under-baked or too much moisture. Bake fully and drain excess liquid from filling.

Q: Is this gluten-free?

A: Only if using GF biscuits and verifying all ingredients.

Q: Can I make cupcakes instead?

A: Absolutely! Fill lined tins ¾ full. Bake at 375°F for 20–24 minutes.

Q: Can I air fry individual portions?

A: Yes! Air fry at 350°F for 8–10 mins, drizzle glaze after.

Allergy Information

Contains: dairy (butter, cream), wheat (in biscuits), tree nuts (if using walnuts/pecans).

Gluten-free option: Use certified GF biscuits and verify labels.

Nut-free: Omit nuts or replace with seeds.

Always check labels—especially on processed pie fillings and biscuits.

Nutrition Facts (Per Serving – Approximate)

Based on 6 servings

Calories: 380

Fat: 18g

Saturated Fat: 10g

Carbohydrates: 50g

Fiber: 2g

Sugar: 28g

Protein: 5g

Sodium: 580mg

This cobbler doesn’t shout. It emerges golden from the oven, bubbling and fragrant, saying everything a great dessert should: “Scoop me slow. Share me. This is good.” That’s how the best ones begin—not with silence, but with apple, artistry, and someone who says, “Let’s make it together.”