If you have ever wanted a dessert that tastes like you spent all day on it but takes about ten minutes of actual work, this Apple Bourbon Dump Cobbler is it.

We are talking warm, bubbly apple pie filling spiked with bourbon and cinnamon, topped with a golden, buttery cake mix crust, all kissed with a little smoke. No mixing bowls, no pie crust, and no stress.

This recipe is a close cousin to my Peach Bourbon Dump Cobbler, and if you loved that one, this is the fall version you have been waiting for. Fire up the smoker, dump everything in a skillet, and let the pit do the work.

Jump to:

Why I Love This Recipe
Ingredients
Instructions
Pro Tips
Frequently Asked Questions
Final Bite.
Related
Apple Bourbon Dump Cobbler

Why I Love This Recipe

Just a handful of ingredients. Pie filling, brown sugar, cinnamon, cake mix, butter, and bourbon. That's it.
No mixing the topping. You pour the dry cake mix right over the fruit and smooth it out. The butter melts down and does all the work.
Smoky, buttery, and a little boozy. The bourbon adds warm vanilla and caramel notes that pair perfectly with apples and smoke.
Perfect for cookouts, holidays, and tailgates. It feeds a crowd and holds up great on the smoker while the main course rests.

Ingredients

Apple pie filling
Brown sugar
Ground cinnamon
Yellow cake mix
Butter
Bourbon (optional)

See recipe card for quantities.

Instructions

Step 1: Build the Apple Filling

Get your smoker or pellet grill up to 225°F.

In your skillet, combine the apple pie filling, brown sugar, cinnamon, bourbon, and a few pats of butter. Stir until the filling is evenly mixed and the sugar is dissolved into the fruit.

step 2: Dump on the Cake Mix

Pour the dry cake mix evenly over the top of the apples. Use the back of a spoon or a spatula to smooth it into an even layer.

Do not stir. Keeping the layers separate is what creates that cobbler style crust.

Step 3: Cover with Butter

Arrange the remaining butter pats across the top of the cake mix, covering as much of the surface as you can.

Any dry spots will stay powdery, so fill in the gaps.

Step 4: Smoke at 225°F for 1 Hour

Place the skillet on the smoker and cook for 1 hour at 225°F.

This low and slow stage lets the smoke flavor settle in while the butter slowly melts through the cake mix.

Step 5: Raise the Heat and Finish

Increase the smoker temperature to 350°F and cook for another 30 minutes.

This is where the topping turns golden brown and the filling gets hot and bubbly.

Step 6: Rest Before Serving

Remove the skillet and let it rest for 10 to 15 minutes.

The filling needs a little time to set up, and the cobbler will be much easier to scoop.

Serve warm.

Pro Tips

Use a cast iron skillet. It holds heat well and gives you a nice browned edge on the bottom and sides.

Watch the topping at 350°F. Every smoker runs a little different. You want deep golden brown, not dark brown.

Let it rest. Skipping the rest means a runny, messy scoop. Patience pays off here.

Frequently Asked Questions

Can I make Apple Bourbon Dump Cobbler in the oven?

Yes. Bake at 350°F for about 45 to 55 minutes, until the topping is golden brown and the filling is bubbling. You will miss the smoke flavor, but it is still a delicious dessert.

Do I stir the cake mix into the apples?

No. Pour the dry cake mix over the fruit and smooth it out. The butter melts into the mix as it cooks and creates the cobbler crust.

Does the alcohol cook out of the bourbon?

Much of it cooks off during the long cook, but a small amount can remain. If you are serving kids or anyone avoiding alcohol, swap the bourbon for apple juice or apple cider.

Final Bite.

This Apple Bourbon Dump Cobbler proves that a great dessert does not need to be complicated. Dump, smooth, butter, smoke, and you have a golden, bubbly, bourbon kissed cobbler that disappears fast.

Make it once and it will be on your fall cookout menu every year. If you try it, leave a comment and a rating below, and be sure to check out the Peach Bourbon Dump Cobbler next!

Looking for other recipes like this? Try these: