This four ingredient Apple Cobbler Recipe is super easy to make with apple pie filling, cake mix, pumpkin pie spice, and butter!
This apple cobbler recipe is inspired by a recipe a friend gave me almost 20 years ago. The recipe was called cherry crunch and only had three ingredients cherry pie filling, white cake mix, and margarine.
I decided to make an apple version that is perfect for fall. This is one of those recipes where you can keep the ingredients on hand and make it on short notice when you need a quick dessert.
Where is the apple cobbler recipe? In this post, I will share step-by-step instructions with photos for how to make the dessert, as well as answering FAQs about the recipe and sharing a short video showing the recipe in motion. But you can go directly to the recipe by scrolling down to the bottom of the post.
Start by spreading the apple pie filling out in a greased 9×13 pan. Since I used homemade apple pie filling, my apple slices are small which is how I like them. The recipe works with larger slices of apples as well.
Can I use homemade apple pie filling?
Yes, this apple cobbler recipe works with both homemade and canned apple pie filling.
If you are interested, I have a recipe for homemade apple pie filling that is actually very easy to make and can be stored in the freezer for up to a year!
What kind of cake mix would work for this recipe?
I usually use white cake mix to make apple cobbler because that’s most often when I have on hand. To make the white cake mix taste more like fall, whisk in some pumpkin pie spice.
Or if you prefer, you can buy a spice cake mix which is essentially the same thing. This recipe would also be good with yellow cake mix or butter pecan cake mix.
Sprinkle the cake mix over apple pie filling and spread it out in an even layer.
Drizzle melted butter over the cake mix in the pan and bake for 50-55 minutes.
How can I make a lighter apple cobbler?
To lighten up this apple cobbler recipe, you can use a lite apple pie filling or a no sugar added pie filling instead of the regular version.
For the cake mix, try using a sugar-free cake mix and instead of butter use a light butter alternative.
How to Freeze Apple Cobbler
Apple cobbler can be frozen after baking it. Allow the cobbler to cool completely. Then, cover the pan with foil and plastic wrap. Store in the freezer for up to three months. Thaw in the fridge overnight and bake at 350˚F for 15 minutes to reheat.
What is the difference between apple crisp and apple cobbler?
The main difference between apple crips and apple cobbler is the topping. Apple crisp has a crumb topping that includes oats and sometimes chopped nuts.
On the other hand, apple cobbler does not have oats or nuts. It has more of a streusel topping that is a combination of flour, sugar, and butter. In this recipe, the flour and sugar part comes from the cake mix.
Want more apple recipes? Try these next:
These Mini Apple Crisps have sweet, tender apples and are topped with a crunchy crumb topping. Individual apple crisps are perfect for parties and holidays!
This Caramel Apple Cheesecake Dessert recipe is perfect for fall with a cheesecake layer topped with apple pie filling, caramel sauce, and whipped cream.
Apple Fritters from I Am Baker are made with a cakey batter incorporated with juicy apples are the ultimate homemade treat!
This easy Caramel Apple Nachos recipe with crispy cinnamon sugar tortilla chips, caramel, whipped cream, and fresh apples is the most delicious fall dessert!
Caramel Apple Mousse Cake is layers of apple cake and creamy caramel mousse. This apple dessert is perfect for fall!
Apple Cobbler
This four ingredient Apple Cobbler Recipe is super easy to make with apple pie filling, cake mix, pumpkin pie spice, and butter!
Ingredients
Instructions
- Spread that apple pie filling out in a greased 9x13 pan.
- Whisk together the cake mix and pumpkin pie spice. Dump of the pie filling and spread to cover it.
- Drizzle the melted butter over the cake mix.
- Bake at 350˚F for 50-55 minutes.
Nutrition Information:
Yield: 12 Serving Size: 12 ServingsAmount Per Serving: Calories: 311 Saturated Fat: 6g Cholesterol: 20mg Sodium: 380mg Carbohydrates: 57g Fiber: 1g Sugar: 30g Protein: 2g
Terri Theis says
Can I do this with cans of peaches? If so what size cans and do I use the liquid in the peaches? Thank you
Tonia says
Hi Terri,
Yes, you can make it with cans of peaches (as well as cans of peach pie filling). Canned peaches come in a 15 oz can with 1 3/4 cup of peaches. So to make the same amount, you would need 2 1/2 cans but you would use 3 cans of peaches if you like more fruit.
As far as the liquid goes, I would suggest draining about 1/4 of it off each can so that the filling isn’t too runny since there isn’t a thickener.
Happy Baking! ~Tonia