Best 8 Sour Cream Apple Cobbler Recipes

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Indulge in the irresistible goodness of Sour Cream Apple Cobbler, a delightful dessert that harmonizes the flavors of sweet, tangy apples, velvety sour cream, and a crispy, golden crust. This classic cobbler recipe promises a symphony of textures and flavors that will tantalize your taste buds. With three variations to choose from, this article offers a culinary adventure for every palate. Dive into the classic Sour Cream Apple Cobbler, featuring a comforting blend of apples, sour cream, sugar, and spices, all nestled under a flaky, buttery crust. Discover the unique charm of the Sour Cream Apple Cobbler with Streusel Topping, where a crunchy oat streusel topping adds an extra layer of texture and flavor. And for those seeking a gluten-free option, the Gluten-Free Sour Cream Apple Cobbler provides a delightful alternative with its almond flour and coconut flour-based crust. Each recipe is meticulously explained with step-by-step instructions and helpful tips to ensure your cobbler turns out perfect every time. So gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you and your loved ones craving more.

Check out the recipes below so you can choose the best recipe for yourself!

SOUR CREAM APPLE BARS



Sour Cream Apple Bars image

Apple bars with a sweet, creamy apple filling layered between a crunchy oat crust and topping.

Provided by Land O'Lakes

Categories     Bar     Sour Cream     Apple     Sweet     Baking     Fruit     Cream     Dairy     Dessert

Yield 32 bars

Number Of Ingredients 16

Crust
1 cup Land O Lakes® Butter softened
1 cup firmly packed brown sugar
2 cups uncooked quick-cooking oats
1 cup all-purpose flour
1 cup chopped walnuts
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
Filling
1 cup sour cream
3/4 cup sugar
2 tablespoons all-purpose flour
1 large Land O Lakes® Egg
2 medium (2 cups) apples, peeled, finely chopped

Steps:

  • Heat oven to 350°F.
  • Combine butter and brown sugar in bowl. Beat at medium speed until creamy. Add all remaining crust ingredients; continue beating until well mixed.
  • Press two-thirds of crust mixture into bottom of ungreased 13x9-inch baking pan. Bake 9-11 minutes or until light golden brown.
  • Combine all filling ingredients in bowl; mix well. Pour filling over hot, partially baked crust. Crumble remaining crust mixture over filling and press down lightly.
  • Bake 50-55 minutes or until top is golden brown and center is set. Cool completely. Cut into bars. Store refrigerated.

Nutrition Facts : Calories 180 calories, Fat 10 grams, SaturatedFat grams, Transfat grams, Cholesterol 25 milligrams, Sodium 95 milligrams, Carbohydrate 20 grams, Fiber 1 grams, Sugar grams, Protein 2 grams

SOUR CREAM APPLE SQUARES



Sour Cream Apple Squares image

Mom and I formulated this recipe back in the '50s after visiting a friend's farm where they made the most delicious sour cream ever. Our first try was perfect, and these apple squares soon became a favorite to serve at social functions. Years ago, we made six pans of these squares when a young Johnny Carson presented his magic show at our card club!

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 15 servings.

Number Of Ingredients 12

2 cups all-purpose flour
2 cups packed brown sugar
1/2 cup butter, softened
1 cup chopped nuts
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1 teaspoon vanilla extract
1 large egg, room temperature, beaten
2 cups chopped peeled tart apples
Whipped cream, optional

Steps:

  • In a large bowl, combine the flour, brown sugar and butter; beat at low speed until crumbly. Stir in nuts. Press about 2-3/4 cups into an ungreased 13x9-in. baking pan. , To the remaining crumb mixture, add the cinnamon, baking soda, salt, sour cream, vanilla and egg. Beat until thoroughly combined. Stir in apples. Spoon evenly over crust. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into squares. Garnish with whipped cream if desired.

Nutrition Facts : Calories 320 calories, Fat 14g fat (6g saturated fat), Cholesterol 41mg cholesterol, Sodium 248mg sodium, Carbohydrate 45g carbohydrate (31g sugars, Fiber 1g fiber), Protein 5g protein.

APPLE SOUR CREAM CAKE



Apple Sour Cream Cake image

Love this cake! It is very moist, but not overly sweet. I got this recipe from a friend, who got it from a friend, who got it from a friend...

Provided by Kim127

Categories     Dessert

Time 55m

Yield 15-18 serving(s)

Number Of Ingredients 14

1/2 cup butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sour cream
2 cups chopped apples
1/2 cup chopped nuts
1 teaspoon cinnamon
1/2 cup brown sugar
2 teaspoons melted butter

Steps:

  • Preheat oven to 350.
  • Grease a 13 x 9 x 2 baking pan.
  • Cream butter and sugar.
  • Add eggs and vanilla, beat well.
  • Sift together flour, baking soda, baking powder, and salt.
  • Add dry ingredients to the first mixture alternately with 1 cup sour cream.
  • Stir in chopped apples.
  • Spread evenly in greased pan.
  • Mix together ingredients for nut topping.
  • Sprinkle over batter.
  • Bake for 35-40 minutes.

SPLENDA SOUR CREAM APPLE COBBLER



SPLENDA SOUR CREAM APPLE COBBLER image

another splenda wonder!!!

Provided by April Alvarez @peaches58

Categories     Cakes

Number Of Ingredients 20

COBBLER FILLING:
1/3 cup(s) splenda
2 tablespoon(s) all purpose flour
1/2 teaspoon(s) ground cinnamon
1 cup(s) apple juice, unsweetened
1 tablespoon(s) fresh lemon juice
1 teaspoon(s) fresh lemon zest
1 tablespoon(s) butter
6 medium granny smith apples peeled and diced
1/2 cup(s) golden raisins (optional)
TOPPING:
1 cup(s) all purpose flour
2 tablespoon(s) splenda
1/2 teaspoon(s) baking powder
1/2baking teaspoon(s) baking soda
1/4 teaspoon(s) salt
3 tablespoon(s) cold butter,cut into small pieces
2/3 cup(s) reducded fat sour cream
1/4 cup(s) skim milk
1 teaspoon(s) vanila extract

Steps:

  • Preheat oven to 375. Spray a 8 inch square baking dish with nonstick cooking spray set aside.
  • Whisk together splenda flour,cinnamon,apple juice,lemon juice and zest in a medium bowl. set aside.
  • Melt butter in a large nonstick skillet over medium high heat add apples and cook, stirring often, util softened. * minutes. Stir in apple juice mixture and bring to a boil. stir in raisins(optional) spoon apple mixture into prepared baking dish,
  • Prepare topping: Combine flour, splenda baking powder,soda,and salt in the bowl of a food processor,add butter and pulse until mixture resembles coarse meal.Transfer mixture to a medium bowl.
  • Stir in sour cream,milk and vanilla. Drop dough by spoonfuls onto the apple mixture bake in oven 25 mintues or until topping is lightly brown. I like it warm.

RHUBARB AND APPLE COBBLER



Rhubarb and Apple Cobbler image

Provided by Emeril Lagasse

Categories     dessert

Time 1h55m

Yield 6 servings

Number Of Ingredients 16

1 1/2 cups plus 2 tablespoons bleached all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter, cut into 1/4-inch pieces and chilled
2 tablespoons vegetable shortening, chilled
3 tablespoons ice water, or as needed
1/2 pound rhubarb (2 stalks), peeled and cut into 1-inch thick slices
2 apples, peeled and cut into 1-inch pieces
1 tablespoon extra-virgin olive oil
5 tablespoons sugar
1/4 cup water
1 tablespoon all-purpose flour
1 teaspoon finely grated lemon zest
Pinch table salt
1 1/2 teaspoons unsalted butter, cut into slivers
Vanilla ice cream, for serving

Steps:

  • Crust: Sift the flour, sugar, and salt into a large bowl. Add the butter and shortening. Rub the fats between your fingertips and thumbs, or use a pastry blender, until the mixture resembles coarse crumbs. One tablespoon at a time, work in enough ice water just until the dough comes together, being careful not to overmix.
  • Shape into a smooth ball of dough, flatten into a disk, and wrap in plastic wrap. Refrigerate for at least 30 minutes and up to 2 days.
  • Cobbler: Preheat oven to 350 degrees F.
  • To prepare the cobbler, place the rhubarb and apples in a large, heavy saucepan. Add olive oil, 1 tablespoon sugar and water. Stir over high heat until the sugar has started to dissolve, 1 to 2 minutes. Reduce the heat to medium and cook, stirring often, until the fruit has exuded some of its liquid, about 5 minutes. Transfer mixture to a large bowl with the remaining 4 tablespoons sugar, flour, lemon zest, and salt. Cool slightly; pour into a lightly buttered 1-quart baking dish, and dot with the slivers of butter.
  • When ready to use crust, sprinkle a little flour on a smooth work surface, and using a rolling pin or dowel, roll the pie dough about 1/8-inch thick and large enough to cover the baking dish.
  • Cover cobbler with pie dough. Bake for 35 to 40 minutes, until top is golden. Let cobbler cool for 15 minutes before serving. Serve with vanilla ice cream.

CAKE-TOPPED APPLE COBBLER



Cake-Topped Apple Cobbler image

I was born and raised in the Midwest, and this sweet dessert reminds me of home. The kitchen smells wonderful while it's baking. It's done when you tap on the crunchy topping and it sounds hollow. -Dawn Ace of Berkeley, California

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 9 servings.

Number Of Ingredients 9

6 cups sliced peeled tart apples
1-1/2 cups sugar, divided
1/2 teaspoon ground cinnamon
2 tablespoons butter, softened
1 egg
1/4 cup egg substitute
1 cup all-purpose flour
1 teaspoon baking powder
4-1/2 cups fat-free frozen vanilla yogurt

Steps:

  • Arrange apple slices in an 8-in. square baking dish coated with cooking spray. Combine 1/2 cup sugar and cinnamon; sprinkle over apples., In a small bowl, beat butter and remaining sugar until crumbly, about 2 minutes. Add egg and egg substitute; mix well. Combine flour and baking powder; add to egg mixture and beat until blended. Drop by spoonfuls over the apples and spread evenly. , Bake at 350° for 40-45 minutes or until golden brown. Serve warm with frozen yogurt.

Nutrition Facts : Calories 352 calories, Fat 6g fat (3g saturated fat), Cholesterol 40mg cholesterol, Sodium 137mg sodium, Carbohydrate 72g carbohydrate (0 sugars, Fiber 2g fiber), Protein 7g protein.

APPLE COBBLER



Apple Cobbler image

The cinnamon biscuit topping in this classic cobbler is easy to make, and easily adjustable. Reduce the buttermilk by 2 tablespoons for a crumblier, more streusel-like topping, or add 2 tablespoons to make it softer and cakelike. The cobbler can be made ahead and rewarmed: Tent it with foil and warm it in a 325-degree oven for 10 to 15 minutes.

Provided by Erin Jeanne McDowell

Categories     pies and tarts, dessert

Time 1h

Yield One 9-by-13-inch cobbler (about 12 servings)

Number Of Ingredients 22

4 tablespoons/55 grams unsalted butter (1/2 stick)
6 to 8 medium apples (about 2 1/4 pounds), such as Honeycrisp, Granny Smith or Gala, peeled, cored and cut into 1/2-inch dice (about 6 1/2 cups/1000 grams)
2 tablespoons lemon juice (from 1 lemon)
1 1/2 teaspoons vanilla extract
1 cup/220 grams light or dark brown sugar
1 tablespoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
3/4 teaspoon fine sea salt
1/2 cup/100 grams granulated sugar
1/3 cup/45 grams all-purpose flour
Unsalted butter, at room temperature, or nonstick cooking spray
2 cups/255 grams all-purpose flour
1/3 cup/75 grams light brown sugar
1 tablespoon ground cinnamon
1 1/2 teaspoons baking powder
1/2 teaspoon fine sea salt
6 tablespoons/85 grams cold unsalted butter, cut into ½-inch cubes
1/2 cup/120 milliliters cold buttermilk
1 large egg
1 teaspoon vanilla extract
Turbinado sugar, as needed, for finishing

Steps:

  • Make the filling: In a medium pot, melt butter over medium heat. Add apples, tossing to coat in the butter. Add lemon juice, vanilla, brown sugar, cinnamon, ginger, nutmeg and salt and stir to combine. Continue to cook, stirring occasionally, until the sugar dissolves and the apples start to soften, 5 to 6 minutes.
  • In a small bowl, whisk together granulated sugar and flour. Add to the pot and stir well to combine. Stir constantly until the mixture thickens, 2 to 3 minutes. (If you'd like to make it ahead of time, the filling will keep refrigerated for up to 3 days.)
  • Heat oven to 375 degrees. Lightly grease a 9-by-13-inch pan with a thin layer of butter or a coating of nonstick spray, and scoop the filling into the pan.
  • Prepare the cobbler: In a medium bowl, whisk the flour, brown sugar, cinnamon, baking powder and salt together to combine. Add the butter and toss well until each piece is coated fully with flour. Use your hands or a pastry cutter to cut the butter into the flour until the mixture resembles a coarse meal; the butter should be almost completely worked into the flour.
  • Make a well in the center of the bowl, then add the buttermilk, egg and vanilla. Use a fork or small whisk to first beat the egg lightly, then stir all the ingredients together until well combined.
  • Using a spoon, drop the batter in large dollops all over the cobbler. (Most of the surface will be covered, but some of the filling should still be visible.) Generously sprinkle turbinado sugar over the surface.
  • Transfer to the oven and bake until the filling is bubbly and the biscuit topping is golden brown, 40 to 45 minutes. Cool at least 10 minutes before serving warm.

APPLE COBBLER



Apple Cobbler image

Brown butter and vanilla bean add complexity to the apple filling in this rich cobbler.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 2h

Number Of Ingredients 11

1 1/2 sticks unsalted butter (3/4 cup), 1/2 stick cut into large pieces, remaining 1 stick cold and cut into small pieces
3 pounds Granny Smith apples (6 to 7), peeled, cored, and cut into eighths
1 tablespoon fresh lemon juice
2 1/4 cup all-purpose flour, divided
Coarse salt
1/2 cup plus 1 tablespoon granulated sugar, divided
1/2 cup packed light-brown sugar
1 vanilla bean, seeds scraped
2 teaspoons baking powder
1 cup plus 2 tablespoons heavy cream, plus more for brushing
Sanding sugar, for sprinkling

Steps:

  • Preheat oven to 375 degrees. Melt 1/2 stick butter in a small saucepan over medium-low heat and cook, swirling pan occasionally, until butter is golden brown and fragrant, about 8 minutes; let cool. Toss together apples and lemon juice in a large bowl. Combine 1/4 cup flour, 1/2 teaspoon salt, 1/3 cup granulated sugar, brown sugar, and vanilla-bean seeds in another bowl, breaking up clumps and combining with a fork or fingers. Add browned butter to apples. Stir in flour mixture.
  • Transfer apple mixture to a 9-by-13-inch baking dish, cover tightly with parchment-lined foil. Place a parchment-lined baking sheet on bottom rack of oven to catch juices. Bake apples on middle rack directly over the baking sheet, 10 minutes. Remove and discard parchment-lined foil.
  • Whisk remaining 2 cups flour, baking powder, 1/2 teaspoon salt, and remaining 1/4 cup granulated sugar in a medium bowl. Cut remaining 1 stick butter into flour mixture using a pastry blender or 2 knives to form clumps that are no larger than small peas. Add cream to flour mixture; stir until a soft, sticky dough forms. Divide dough into 10 equal pieces; arrange over filling. Brush dough with cream, and sprinkle with sanding sugar.
  • Return cobbler to oven on middle rack directly over the baking sheet until topping is golden brown and juices are bubbling, about 55 to 65 minutes. If topping is browning too quickly, cover loosely with foil. Let cool 20 minutes on a wire rack before serving.

Tips:

  • To achieve the perfect balance of tart and sweet, use a combination of sweet and tart apples, such as Granny Smith, Honeycrisp, and Pink Lady.
  • To ensure a crispy, flaky crust, use a combination of all-purpose flour and butter. Be sure to work the butter into the flour until it resembles coarse crumbs.
  • For a creamy, tangy filling, use a combination of sour cream, sugar, and cornstarch. Be sure to whisk the ingredients together until smooth to avoid lumps.
  • To prevent the crust from getting soggy, pre-bake it for 10-15 minutes before adding the filling.
  • For an extra-special touch, sprinkle the top of the cobbler with a mixture of brown sugar, cinnamon, and nutmeg before baking.

Conclusion:

This sour cream apple cobbler is the perfect dessert for any occasion. With its combination of sweet and tart apples, creamy filling, and flaky crust, it's sure to be a hit with everyone at the table. Plus, it's incredibly easy to make, so you can enjoy this delicious treat without spending hours in the kitchen.

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