My juicy apple cider doughnut cobbler is topped with a classic cider doughnut dough which gets bathed in butter and showered with cinnamon sugar after baking ~ this creative new apple cobbler wins fall!
Some of you have been with me for a while and know to trust me when I tell you a recipe is really really good, and I’ll tell you what ~ this apple cider doughnut cobbler is the best! This fall dessert is a mashup between an apple cobbler and the most iconic Fall recipe ever: apple cider doughnuts! Only instead of baking up the dough in my doughnut pan, I dollop it over a classic cobbler filling and bake until puffed and golden. I brush liberally with butter and sprinkle with cinnamon sugar just like your favorites from the apple orchard or hay ride. Sink a big spoon right in and give it a taste, I think you’ll be pleased 🙂
more apple cider doughnut recipes
- Apple Cider Doughnut Cake
- Apple Cider Doughnut Muffins
- Apple Cider Doughnut Loaf Cake
- Baked Apple Cider Doughnuts
how to make an apple cider doughnut cobbler
This fun fall apple dessert is easier to make than pie, and so much more fun to serve and eat!
- It starts with a classic apple cobbler filling. Lots of peeled and sliced apples tossed with brown sugar, cinnamon, nutmeg, apple juice or cider, and cornstarch. I stir it up in the pan and then give it a head start in the oven for about 20 minutes. I use Jazz apples, a cross between Gala and Braeburn apples, but hey, use whatever you love, they’ll all work!
- Meanwhile I make the cider doughnut dough, which is super easy. Cream butter and sugar, add eggs, fold in dry ingredients along with the cider.
- Dollop the cider doughnut dough over the par-cooked apple filling. No need to spread it out, it will spread in the oven, and you want that ‘cobbled’ appearance!
- Bake for about 30 minutes, until golden and bubbling.
- We’re not done with this cobbler yet! After it comes out of the oven, let it cool briefly before brushing the top with melted butter and sprinkling liberally with cinnamon sugar. If you’ve ever had an apple cider doughnut, you’ll know how good this is going to be ~ the crunch of the cinnamon sugar is everything!
serving and storing apple cider doughnut cobbler
I think this apple cobbler is best served right out of the oven, while warm. It can definitely stand on its own, but you might add whipped cream or ice cream if you want to gild the lily. I like to add a shot of cinnamon to my whipped cream, like I did with my Cinnamon Apple Coffee Cake.
Store leftovers on the counter, loosely covered with foil. The topping won’t stay crunchy overnight, but it will still be good. You can add a bit extra if you like, and reheat single servings in the microwave, or the pan in a low 300F oven until warm.
make ahead tips
I think this apple cider doughnut cobbler is at its best the day it’s made. You can get a head start on the prep work, though. Prep the apple filling and load your pan. Cover with plastic wrap and refrigerate up to a day ahead. Then whip up the cobbler topping when ready to bake.
the bottom line…
This cobbler is a winner on all levels. The filling is perfectly juicy and the apples are firm but tender. The topping is soft and cider dough-nutty because, well, it is cider doughnuts, without the holes! The combination is not only clever, it’s absolutely delicious!!
This apple cobbler is the perfect for a brunch or to share with friends for that first fall dinner party.
Note that this apple cider doughnut cobbler, like most cobblers, doesn’t showcase its deliciousness ~ it’s not a glamorous looking dessert. But that’s ok, it more than makes up for it when you get a bite of the caramelly apples topped with a soft warm cinnamon sugared doughnut. It’s swoon worthy.
you bet I’ve got more apple dessert recipes!
Cider Doughnut Apple Cobbler
Equipment
- 9×13 baking pan
Ingredients
apple filling
- 4-5 lbs apples, or about 8 large, I used Jazz apples
- 3/4 cup apple cider or apple juice
- 1/2 cup light brown sugar
- 1 pinch salt
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg, freshly grated
- 3 Tbsp cornstarch
- 1 tsp vanilla
apple cider doughnut topping
- 10 Tbsp butter, room temperature
- 3/4 cup light brown sugar
- 1/4 cup white sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp nutmeg, freshly grated
- 3/4 tsp coarse salt
- 1 1/4 tsp baking powder
- 1 3/4 cup all purpose flour
- 3/4 cup apple cider or apple juice
cinnamon sugar topping (you may not need all of it)
- 1/3 cup sugar
- 1/2 tsp cinnamon, or more to taste
- 3 Tbsp melted butter
Instructions
- Preheat oven to 375F
make the apple filling
- Peel and core the apples and slice into medium-thin slices. Toss with the cider, brown sugar, salt, cinnamon, nutmeg, cornstarch, and vanilla. When all the apples are well coated, turn them into your 9×13 pan. Pop in the oven for 20 minutes. Stir once after 10 minutes.
make the cider doughnut topping
- Cream the butter and sugars until fluffy. I do this in my stand mixer, you can also use electric beaters.
- Add the eggs, one at a time, letting the first get incorporated before adding the second. Scrape the bowl as necessary.
- Beat in the vanilla, cinnamon, nutmeg, salt, and baking powder.
- With the mixer on low, add in the flour. Then slowly add the cider. Scrape down the sides and finish with a silicone spoon or spatula to get everything incorporated (especially the bottom of the bowl.) Don’t over beat at this point.
assemble the cobbler
- Dollop the doughnut dough over the hot apple filling. There is no need to spread it out evenly, it will spread in the oven, and you want a slightly 'cobbled' appearance, anyway.
- Bake for about 30 minutes. The apples are already hot and the doughnut dough bakes quickly so keep an eye on it. The top should be pale golden and firm to the touch, the apples should be bubbling. You can use a toothpick test if you like.
- Let the cobbler cool for about 10 minutes, then brush liberally with the melted butter and sprinkle generously with the cinnamon sugar. You may need a couple of layers of the sugar if it sinks in. This topping really makes this cobbler delicious! Note: I work in sections: brush some butter, then sugar that area before moving on.
- Enjoy right away with or without ice cream or whipped cream.
- Leftovers can be stored on the counter, loosely covered with foil. The topping will lose its crunch overnight, so this is best served asap after baking. If you want to reheat you can do individual servings in the microwave, or reheat the pan in a low 300F oven until warm.
I’m a bit confused about the apple cider. The recipe says to add it to the apples before baking and then to add it to the dough The cider is not “divided” in the ingredient list, though, so when should I add it?
Hi Marlene ~ there’s cider listed in the filling ingredients, and then again in the topping ingredients. You’ll have 2 different amounts and will add them according to the recipe instructions. Hope you love it!
Sue this recipe is making me drool!! It looks like the perfect dessert to make for fall! I will most definitely be making this with the apples from out tree! Thank you for doing all the leg work! Love your site!
Hope you love it Lola 🙂
Simple but yet home made. Great recipe
Thanks so much Jean, I’m a proud recipe mom, 😉