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Today we’re sharing with you a scrumptious Sweet Potato and Apple Cobbler that is sure to make you feel the coziness of fall! Made with fresh sweet potatoes, tart apples and a homemade cobbler crust, this is a fall dessert you won’t be able to resist!
Sweet Potato Apple Cobbler Recipe
There’s something about the changing of the leaves and the cool air that makes me want to whip up something warm and sweet to eat. This sweet potato apple cobbler definitely hits the spot for me! It’s sweet, but not too sweet, and the warm apple and sweet potato filling is so comforting.
The filling is thick and delicious while the cobbler topping is golden and biscuit like. Serve the cobbler warm out of the oven, or let it cool to room temperature. Don’t forget to ad a scoop of vanilla ice cream!
Why we love it
- It satisfies the sweet tooth without being overly sweet.
- It’s a healthier dessert, loaded with fruit and veggies.
- You can totally make it less healthy by topping with vanilla ice cream!
How to Make Sweet Potato Apple Cobbler
I love desserts that look like they took forever to make but are actually quite simple. this is one of those desserts!
- Mix the filling. Grate some sweet potatoes and dice up some granny smith apples. You can use a different apple if you want, but the best apples for a pie filling like this are going to be sweet, tart and crisp, like honeycrisp, braeburn or pink lady. Add some cold butter, brown sugar, flour (for thickening), vanilla and pumpkin pie spice.
- Make the cobbler crust. Using a fork or better yet, a pastry cutter, mix together flour, softened butter, sugar, milk and an egg yolk to form the dough. The simplest route is to just go rustic and break off piece of dough with your fingers. You could also get fancy and roll out the dough and cut it into cute little shapes with cookie cutters.
- Bake the Sweet Potato Apple Cobbler. Preheat your oven to 425 degrees and bake the cobbler for about 40 minutes. the crust should be golden and a little crunchy and the filling bubbly.
Make Ahead & Freezing Tips
If you want to make your apple cobbler ahead of time, you can certainly do so, Either prep everything to just before th4e baking step, then cover tightly and store in the fridge for up to 24 hours Bake as directed; you may need to add 5 minutes to the baking time, just watch closely. You can also bake, cool, and store in the fridge, tightly covered for up to 2 days before reheating and serving.
Leftovers should be used within 3 days. Cover and store in the fridge. For freezing, wrap tightly with 2 layers of foil and store up to 4 months. To reheat, thaw overnight in the fridge and heat in the oven until warmed through.
More fall baking treats:
- Pumpkin Dump Cake
- Apple Spice Cake
- Easy Homemade Apple Butter
- Sweet Potato Casserole Recipe
- Sweet Potato Cake with Marshmallow Frosting
Sweet Potato and Apple Cobbler
- 1/2 pound sweet potatoes, peeled and grated about 2 medium sized; 2 cups grated
- 4 granny smith apples peeled and diced
- 3 tablespoons unsalted butter cut into small pieces
- 1/2 cup packed brown sugar
- 2 tablespoons all purpose flour
- 2 teaspoons vanilla extract
- 1 teaspoon pumpkin pie spice
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 1/4 cup unsalted butter at room temperature
- 1/2 teaspoon salt
- 1/4 cup milk
- 1 large egg yolk
- Preheat oven to 425 degrees F.
- Grease an 8x8-inch baking dish with butter or nonstick cooking spray.
- In a large bowl stir together grated sweet potatoes, diced apples, cut up butter, brown sugar, flour, vanilla extract and pumpkin pie spice. Once combined pour into prepared baking dish.
- Top with cobbler crust (see below for directions).
- Bake for 45-50 minutes until crust is a golden brown. Check occasionally because baking times may vary.
- Remove from oven serve warm or let cool before serving. Top with vanilla ice cream or whipped cream for an extra special treat.
- In medium bowl stir together flour, sugar and salt.
- In a separate small bowl whisk together milk and egg yolk.
- Combine dry and wet ingredients together, then use a fork or a pastry cutter to blend in room temperature butter. Dough will be crumbly.
- Either sprinkle crumbled dough over cobbler or knead dough until it forms together and roll out to cut with a cookie cutter and add to the cobbler.