Apple Cobbler for Two

Apple cobbler for two is the warm, cozy dessert you need when the weather turns cold.

I make a point to pick up some baking apples every fall. French apple is one of our all-time favorite pies. Typically, I have a few apples left over for muffins and other treats. I love a small batch dessert for date night or just a random weekend when we want something sweet but don’t need a full-size dessert with lots of leftovers.

Like most apple desserts, this cobbler is at its absolute best when still warm out of the oven. A scoop of vanilla ice cream makes it utterly perfect.


Apples: I like to use baking apples like Haralson, but any crisp apple like Gala or Honeycrisp will also work nicely.

Sugar: Sweetens both the apples and the cobbler.

Cornstarch: Thickens the apple mixture a bit.

Lemon Juice: The tartness of lemon balances out the sweet flavors.

Cinnamon, Nutmeg, & Ginger: These spices flavor the apple beautifully. They make cobbler taste and smell wonderful.

Butter: Adds richness and moisture to the cobber

Flour & Baking Powder: The structure and leavening agents for the cobbler.

Buttermilk: Adds moisture to the cobbler and combines the flour and butter.


Preheat your oven and prep two ramekins by coating the inside with nonstick spray. If you plan to eat the cobbler straight out of the ramekins, the spray isn’t necessary. But if you plan to make it extra wonderful with a scoop of vanilla ice cream, don’t skip this step.

Peel and dice your apples into small, even-sized pieces. Add to a bowl along with the sugar, cornstarch, lemon juice, and spices. Stir until the mixture is combined, and the spices are distributed and spoon into the ramekins.

To make the cobbler, combine the flour and baking powder. Distribute the butter into the flour, until it looks like coarse crumbs.

Slowly stir the buttermilk into the flour and butter mixture until just combined. I typically don’t keep buttermilk around, and I certainly wouldn’t buy a container for a small amount. Simply add a dash of vinegar to the milk.

Spoon the cobbler topping over the top of the apple mixture and sprinkle with cinnamon sugar. It’s a good idea to place the ramekins on a baking sheet in the oven. The juices from the apple mixture might bubble up over the lip of the ramekins, and you don’t want that mess at the bottom of the oven!

Time to enjoy apple cobbler for two. You could certainly just stick a spoon straight in the cobber and enjoy. If you really want to take things up a notch, transfer to a bowl and add a generous scoop of vanilla ice cream. Enjoy!

Try this pumpkin crunch cake for another fall-themed dessert for two.

Apple Cobbler for Two

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 2


Apple Filling

  • 2 medium apples peeled, cored and diced
  • ¼ cup sugar
  • 1 Tbsp cornstarch
  • 1 tsp lemon juice
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • pinch of ginger

Cobbler Topping

  • 2 Tbsp cold butter
  • ½ cup + 1 Tbsp flour
  • 1 tsp baking powder
  • cup buttermilk see note
  • 2 tsp sugar
  • ¼ tsp cinnamon


  • Preheat the oven to 375 ℉.
  • Add the apples to a small bowl and stir in sugar, cornstarch, lemon juice and spices. Divide evenly into two ramekins. Set aside while you make the topping.
  • In a bowl, whisk together the flour and baking powder. Cut the butter into small pieces and work it into the flour mixture using a pastry cutter or your fingers. Stir in buttermilk until dough forms.
  • Divide the biscuit topping in half and arrange on top of the apple mixture. Stir the sugar and cinnamon together and sprinkle over the cobbler topping.
  • Bake for 25-30 minutes until the topping is golden brown and the apple mixture is bubbling.


If you don’t have buttermilk on hand, add a splash of white vinegar to ⅓ cup of milk.
Keyword Fruit, Soft, Sweet

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