This Easy Apple Cobbler is made with just 6 ingredients and oven-ready in under 5 minutes. Delicious served warm with a scoop of vanilla ice cream or whipped cream!
When it comes to apple picking, I always have really good intentions. I plan to go, I enjoy going, I really really want to go… but somehow, we always seem to miss it. Because our fall calendar is packed! And, well, something’s gotta give.
Which is probably why this Easy Apple Cobbler is one of my FAVORITE apple recipes. Because it starts with a can of apple pie filling! Which makes it quick, easy, and sooo delicious!
Now I just want to say – for those of you who are anti-pie filling – I get it! When apples are in season, you want to use fresh apples. And… you can! You can 100% make your own homemade pie filling. It’s just that, if your schedule is anything like ours is, you want quick. You need quick! And you need easy. You need the can.
Either way, I can guarantee that you’re going to love this cobbler. It couldn’t be easier to make or more perfect for fall. From one busy person to another, you’re welcome!
What You’ll Need For This Recipe
One of the things I love about this recipe is that it starts with a can of apple pie filling. Don’t get me wrong… I love using fresh fruit just as much as the next person… but sometimes I just need a recipe that’s quick and easy. And THIS IS IT! (You can definitely feel free to substitute homemade apple pie filling if you’d like.)
Using self-rising flour also makes this recipe extra quick and easy, but if you don’t have any on hand, you can combine 1 cup all purpose flour with 1 1/2 teaspoons baking powder and 1/2 teaspoon salt.
Aside from that, I love that this entire cobbler is made with just 7 ingredients total. When it comes to baking, that’s almost unheard of!
How To Make Easy Apple Cobbler
You can’t beat a recipe that’s oven-ready in just 5 minutes. This really is the easiest Apple Cobbler recipe you can find!
Preheat the oven. Preheat the oven to 350°F.
Combine the ingredients. Pour melted butter into a 2 quart baking dish. In a large mixing bowl, combine sugar, flour, cinnamon, and salt. Stir in milk until well combined. Pour mixture butter in pan. Do not stir. Spoon apple pie filling evenly over top of batter. Do not stir.
Bake. Bake 45-55 minutes, until crust is golden brown and completely set.
Recipe Variations
- Substitute strawberry, cherry, peach, blueberry, or any of your favorite flavors of pie filling
- Add 1/2 c. chopped nuts to the cobbler base
- Add 1/2 c. oats to the cobbler base
- Use apple pie spice or a combination of cinnamon, nutmeg, and allspice, and ginger
- Drizzle with caramel sauce for a caramel apple cobbler
- Top with vanilla or caramel swirl ice cream
Storage Tips
Leftover cobbler can be stored, covered, at room temperature for up to 3 days. To keep longer, cover and store in the refrigerator for up to 1 week.
More Recipes to Try
Whether you’re looking for more cobbler recipes OR more recipes using pie filling, here are some of our favorites!
Easy Apple Cobbler
Equipment
Ingredients
- 1 can apple pie filling 22 ounce
- 1 cup granulated sugar
- 1/2 cup unsalted butter melted
- 1 cup self-rising flour
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup milk
Instructions
- Preheat oven to 350°F.
- Pour melted butter into a 2 quart baking dish.
- In a large mixing bowl, combine sugar, flour, cinnamon, and salt. Stir in milk until well combined.
- Pour mixture over butter in pan. Do not stir.
- Spoon apple pie filling evenly over top of batter. Do not stir.
- Bake 45-55 minutes until golden brown and bubbly.
- Remove from oven and transfer to a wire rack. Cobbler can be served immediately or cooled to room temperature.
Notes
Storage Tips
Leftover cobbler can be stored, covered, at room temperature for up to 3 days. To keep longer, cover and store in the refrigerator for up to 1 week.Recipe Variations
- Substitute strawberry, cherry, peach, blueberry, or any of your favorite flavors of pie filling
- Add 1/2 c. chopped nuts to the cobbler base
- Add 1/2 c. oats to the cobbler base
- Use apple pie spice or a combination of cinnamon, nutmeg, and allspice, and ginger
- Drizzle with caramel sauce for a caramel apple cobbler
- Top with vanilla or caramel swirl ice cream
This sounds such fun that I will have to make it. I always have Apple Pie Filling in the Freezer (I bake Apple slices with spices etc in a casserole alongside whatever may be in the oven, cool then bag up and freeze) so this would be a breeze to prepare. Thankyou for a fun recipe!
What a great idea, Mary! I hope you enjoy this cobbler!
Just to confirm- You pour the flour mixture over the melted butter, and then pour the canned apple pie filling over that. Not mixing any of it. Correct?
Hi Bethany, sorry I missed this! Yes – just be sure to spread it out in the pan but it doesn’t need to be mixed. Thanks!
How much butter is in a stick? I am from Australia and our butter comes in 250gram and 500gram packs. I think I used too much butter!
8 tablespoons
Can you make it ahead of time?
If you want to make it in advance, I would bake it and then just pop it into the oven to reheat before serving.
I stick is 1 half cup
the crust didn’t rise over the apples ,it just was a unbaked layer under the apples, the butter was a wet layer
on top of the apples.won’t be making this again. followed the directions.what a waste of time and ingredients.
Did you use self rising flour?
I used bisquik flour because i didnt have self rising flour. My butter was sitting on top.
Making currently with self rising flour, my butter is also coming on top
I used self-rising and it did not rise up. Also turned a weird gray color and was rubbery. Followed directions exactly.
I don’t know, 1 cup of sugar sounds like an awful lot to pie filling. jmo
I had the same thing happen but I think it was because I tried to make it in an 8 x 8 pan. Looks like it needs more of a 9 x 13 pan.
Made this and instead of baking for 35 to 40 minutes, mine took 55 minutes at 350 in a 8×8 glass baking dish. I also used all purpose flour instead of self rising flour, I just added 2 tsp of baking powder in the dry mix before adding the milk. That’s basically all self rising flour is right….regular flour with baking powder added to it?? Anyways it turned out great. The edges were chewy and crunchy and the center was soft and moist. Did all the same steps just baked longer and used ap flour and 2 tsp baking powder.
Thanks for the tips! Happy you enjoyed it!
I doubled the recipe and baked it in a large pyrex dish for 10 minutes longer. Took it to a fall cookout over the weekend and everyone LOVED it. It was still warm by the time everyone hit the desserts. So easy and sooooo very good!