Southern Apple Cobbler – Easy Cracker Barrel Copycat

This Cracker Barrel Southern Apple Cobbler is a simple, feel-good dessert made with buttery crust squares and soft, spiced apples. It’s super cozy, not fussy, and great for using up apples you forgot about in the fridge. Bonus: it’s budget-friendly and makes your kitchen smell amazing.

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Quick Summary

• Prep time: 15 mins
• Cook time: 30 mins
• Flavor: Sweet, buttery, cinnamon-warm
• Great for: Chilly nights, dessert without drama, old apple cleanouts

Why I Like This Recipe

Didn’t plan to bake. Just needed a break from thinking. Had some apples, a stick of butter, and a quiet Sunday. This cobbler’s not fancy — but it tastes like you tried. And that’s enough some days.

Ingredients

Cobbler Crust:

• 1½ cups all-purpose flour
• 8 oz cold butter (cubed)
• ¼ tsp salt
• 2 tbsp sugar (divided)
• 4 tbsp cold water
• 1 tbsp milk

Cinnamon Apples:

• 4 tbsp butter
• 4 golden delicious apples, thinly sliced
• 1 tsp lemon juice
• ¼ cup brown sugar
• ⅛ tsp salt
• 1 tsp cinnamon
• Pinch nutmeg

Garnish:

• 2–4 tbsp caramel sauce

How To Make Southern Apple Cobbler 

1. Preheat the oven: 350°F. You know the drill.
2. Make the dough: Toss flour, butter, salt, and 1 tbsp sugar in a food processor. Pulse into crumbs. Add water just ‘til it clumps. Chill the dough for 10–15 mins.
3. Roll and bake the crust: Roll into a rectangle. Brush with milk, sprinkle with last tbsp of sugar. Cut into 2″ squares. Bake 15 mins, or until golden.
4. Cook the apples: Melt butter in a skillet. Add apples, lemon juice, brown sugar, and salt. Cover and cook low for 15 mins. Stir in cinnamon and nutmeg.
5. Assemble and serve: Spoon apples into bowls. Drizzle caramel. Add crust squares around the edges. Eat warm. Add ice cream if you’re not on the clock.

Tips for Success

• Cold butter is non-negotiable for flaky crust
• Chill the dough to keep it from falling apart when baking
• Let apples cook low + slow so they don’t turn into mush
• Don’t worry about perfect square crusts — rustic still hits
• Caramel hides all sins. Use it generously

Storage and Reheating

• Fridge: Cool first. Store in sealed container. Keeps 2–3 days.
• Freezer: Cool completely. Wrap tight. Freeze up to 2 months.
• Reheat: Oven at 325°F for 10–15 mins. Add a spoonful of ice cream after, if you’re feeling it.

Frequently Asked Questions

• Can I use other apples?
  Yep. Fuji, Honeycrisp, Gala — whatever holds shape when cooked.
• Do I have to use a food processor for the dough?
  Nope. A pastry cutter or even your hands work. Just move fast to keep the butter cold.
• Can I double the recipe?
  Absolutely. Great for holidays or “oops I invited 6 people” moments.
• What if I don’t have caramel sauce?
  It’s optional. Still delicious without — or just melt a little brown sugar + butter as a drizzle.
• Can I make it all ahead of time?
  You can make the crust and apple filling a day ahead and store separately. Bake the crust fresh for best texture.

Common Mistakes and How to Dodge Them

• Using warm butter for crust
  You’ll end up with soggy, greasy dough. Cold butter = flaky win.
• Skipping dough chill time
  The crust needs it to hold shape and get golden, not melty.
• Overcooking apples
  They’ll go from tender to mush if you rush it. Low heat. Covered. Trust the process.
• Underseasoning apples
  Cinnamon and nutmeg bring the cozy. Don’t skip or skim them.
• Forgetting to taste the apples
  They’re the star. Give ‘em a bite before plating.

Nutrition Facts (Per Serving)

• Calories: 874 kcal
• Total Fat: 45g
• Saturated Fat: 27g
• Cholesterol: 120mg
• Sodium: 405mg
• Potassium: 250mg
• Total Carbohydrate: 108g
• Dietary Fiber: 4g
• Sugars: 60g
• Protein: 6g

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