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Apple Pie Cobbler

Enjoy the classic flavors of apple pie with this easy-to-make apple cobbler. With a few simple ingredients, you can make this delicious dessert in no time!

60minserves 4-5


  • 5 tbsp (70 g) Tillamook Extra Creamy Unsalted Butter

  • 4 lbs (1.81 kg) baking apples (such as Cosmic Crisp, Honeycrisp. or Granny Smith), peeled and thinly sliced

  • 2 tbsp (30 g) fresh lemon juice

  • 1 ¼ cup (265 g) light brown sugar

  • 1 tbsp (9 g) ground cinnamon

  • 1 tsp (2 g) ground ginger

  • ½ tsp (1 g) freshly grated nutmeg

  • ¾ tsp (3 g) fine sea salt

  • ⅓ cup granulated (65 g) sugar

  • 3 tbsp all purpose flour

  • 2 single-crust pie crusts (about 600 g), prepared and chilled

  • 1 large (56 g) egg, at room temperature 

  • 1 tbsp (15 g) water

  • turbinado sugar, as needed for finishing

  • Tillamook Vanilla Bean Ice Cream


  • 12-inch skillet

  • Rolling pin

  1. In a 12-inch skillet, melt the unsalted butter over medium heat. Add the apples and toss gently to coat in the melted butter. Add the lemon juice and brown sugar and stir until the apples are well coated.

  2. Add the cinnamon, ginger, nutmeg, and salt and continue to cook, stirring occasionally, until the sugar has melted, and the mixture has become saucy. 

  3. In a small bowl, whisk the sugar and flour to combine. Sprinkle this mixture over the surface of the pot and immediately stir to combine. Let this mixture cool completely before continuing.

  4. When the filling is cool, preheat the oven to 400°F/205°C with the oven rack in the center. 

  5. On a lightly floured surface, roll out the pie dough to ¼ in/6 mm thick. Cut the dough into 1-inch-wide strips vertically, then cut into 1-inch strips horizontally, making lots of 1-inch-wide squares of dough.

  6. In a medium bowl, whisk the egg and water well to combine. Add the pie crust and toss well until each piece is
    coated in egg. Transfer the crust squares to the surface of the pie, aiming to apply in a fairly even layer (but allowing some of the apple filling to still peek through).

  7. Garnish the surface generously with turbinado sugar, and transfer to the oven. Bake until the crust is deeply golden brown, and the filling is bubbly, 30-35 minutes. Cool 10-15 minutes, then serve warm with Tillamook Vanilla Bean Ice Cream.

Meet the chef

Erin Jeanne McDowell

Erin Jeanne McDowell is an author and video host specializing in all things baking. Her first book, The Fearless Baker, was named one of the best baking books of the year (2017) by The New York Times. Her second, The Book on Pie, is a New York Times Bestseller. Her newest book, Savory Baking, is all about translating a love of baking to every meal of the day - not just dessert! She hosts the award-winning series Bake it Up a Notch for Food52, where she teaches in-depth baking lessons and troubleshoots common issues. Her work has appeared in The New York Times, Washington Post, Food Network, Bon Appetit, and more.