Easiest Apple Cobbler

This apple cobbler recipe is as classic-tasting as they come, but it’s got the easiest, tastiest topping ever.


When it comes to dessert, I cut a lot of corners. I just don’t love baking as much as cooking. So if there’s a shortcut, I take it. The shortcut in this apple cobbler recipe is to use a tube of crescent roll dough, chopped up, as the topping. It’s that easy (and delicious).

The apple part of the cobbler is completely from scratch. I’ve used tart, firm apples, cored and chopped. I mixed it quickly with some brown sugar, flour, lemon juice, ground ginger, cinnamon and chopped walnuts. That apple mixture goes into a greased casserole dish. My go-to casserole dish for this is my old, trusty, stand-by corning ware, like this.

Then unroll the crescent rolls and cut the dough into strips. Cut each strip into small pieces and place the pieces over the apples in a single layer. Bake until the topping is well browned and the apples are tender. It takes 45-60 minutes. I wish I could find a shortcut on that baking time, but sadly you need those apples to cook and soften.

I really think you’re going to love this recipe. Let me know what you think in the comments below. Have a great day!

Christine xo


Easiest Apple Cobbler

  • Author: Christine Pittman
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 6 servings
  • Cuisine: Dessert


This apple cobbler recipe is as classic-tasting as they come, but it’s got the easiest, tastiest topping ever.


  • 5 tart, firm apples, peeled, cored and chopped (about 6 cups)
  • 1/2 cup brown sugar
  • 1/4 cup all-purpose flour
  • 1 Tbsp. lemon juice
  • 2 tsp. ground ginger
  • 1/2 tsp. cinnamon
  • 1 cup roughly chopped walnuts
  • 1 tube (8 oz.) of refrigerated crescent roll dough
  • 3/4 cup whipped cream or ice cream (for serving)


  1. Preheat oven to 350ºF. Grease a 2.5 quart casserole dish.
  2. In a medium bowl combine apples, brown sugar, flour, lemon juice, ginger and cinnamon. Pour into the prepared casserole dish. Top with the walnuts.
  3. Open the crescent roll dough. Unroll the dough onto a cutting board. Cut the dough into 1/2 inch strips. Cut strips into 1/2 inch pieces. It’s alright if pieces stick together. Pulling off clumps of two to four pieces at a time, arrange the dough over the walnuts in a single layer.
  4. Bake until topping is very well-browned browned, 45-60 minutes. Allow to rest for 15-20 minutes. Scoop into dessert bowls and top each serving with 2 tablespoons of whipped cream or ice cream.
Disclosure: This post contains an Amazon affiliate link meaning that if you click it and buy something I will receive a small commission. This is at no additional cost to you. All opinions are my own.
This post originally appeared in February, 2014 and was revised and republished in September, 2017.