Cobbler, apple
Common food
Apple cobbler is a warm, rustic dessert featuring tender, spiced apples beneath a sweet, biscuit-like or cakey topping that bakes to a golden, slightly crisp crust. The texture contrasts beautifully between the soft, jammy fruit and the fluffy, buttery topping. Nutritionally, it's a carb-focused treat with moderate fat, offering a quick energy boost but little protein or fiber.
Calorie split: 4% protein · 61% carbs · 35% fat
↓ Full nutrition💚 Why it's loved
People adore its comforting, homestyle appeal—the warm, cinnamon-spiced apples and buttery topping evoke nostalgia and are perfect for sharing at family gatherings or cozy evenings.
⚠️ Watch-outs & how to enjoy it better
Its high sugar and refined carbohydrate content can cause blood-sugar spikes, making it less suitable for those managing diabetes or insulin resistance. To counteract this, pair a smaller portion with a source of protein or healthy fat (like Greek yogurt or nuts) to slow glucose absorption, and consider using whole-grain flour in the topping for added fiber.
Key benefits
- Quick source of energy from carbohydrates
- Contains small amounts of dietary fiber from apples
- Provides some vitamin C and antioxidants from the fruit
- Comfort food that can support emotional well-being
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The term 'cobbler' likely originated because early American settlers created the topping by 'cobbling' together whatever dough or biscuit ingredients they had, resulting in a rough, uneven surface that resembled a cobblestone street.
Full nutrition (USDA data · scales with serving)
| Water | 55.0 g |
| Energy | 217 kcal |
| Protein | 2.0 g |
| Total lipid (fat) | 8.7 g |
| Carbohydrate, by difference | 33.6 g |
| Fiber, total dietary | 1.6 g |
| Total Sugars | 16.9 g |
| Calcium, Ca | 9.0 mg |
| Iron, Fe | 0.98 mg |
| Magnesium, Mg | 7.0 mg |
| Phosphorus, P | 28.0 mg |
| Potassium, K | 79.0 mg |
| Sodium, Na | 180 mg |
| Zinc, Zn | 0.17 mg |
| Copper, Cu | 0.05 mg |
| Selenium, Se | 2.3 ug |
| Vitamin C, total ascorbic acid | 0.60 mg |
| Thiamin | 0.10 mg |
| Riboflavin | 0.07 mg |
| Niacin | 1.1 mg |
| Vitamin B-6 | 0.03 mg |
| Folate, total | 22.0 ug |
| Folic acid | 15.0 ug |
| Folate, food | 7.0 ug |
| Folate, DFE | 32.0 ug |
| Choline, total | 5.3 mg |
| Vitamin B-12 | 0.00 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 1.0 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 8.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 5.0 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 11.0 ug |
| Vitamin E (alpha-tocopherol) | 0.26 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 2.6 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 2.8 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.08 g |
| SFA 16:0 | 1.6 g |
| SFA 18:0 | 1.0 g |
| Fatty acids, total monounsaturated | 4.1 g |
| MUFA 16:1 | 0.12 g |
| MUFA 18:1 | 3.9 g |
| MUFA 20:1 | 0.05 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 1.1 g |
| PUFA 18:2 | 1.0 g |
| PUFA 18:3 | 0.04 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.01 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 0.00 mg |
FAQ
Is apple cobbler the same as apple pie?
No. While both are fruit desserts, cobbler has a biscuit or cake-like topping instead of a full pastry crust, giving it a more rustic texture and often a higher topping-to-fruit ratio.
Can I make apple cobbler healthier?
Yes. You can reduce sugar in the filling, use whole-wheat flour for the topping, add oats for fiber, and serve with a dollop of plain yogurt instead of ice cream to boost protein.
Why is my cobbler topping soggy?
This often happens if the fruit filling is too juicy or the topping isn't baked long enough. Toss apples with a bit of cornstarch to thicken the juices, and ensure the topping is golden brown before removing from the oven.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 2.17 kcal/g · 4% calories from protein · 1.6 g fiber · 16.9 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 2.28 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.