Houston’s Walnut Apple Cobbler – no one makes food like Houston’s.

When I tried the Houston’s Walnut Apple Cobber, I knew we had recreate the Houston’s Walnut Apple Cobbler. This is wonderful! This is really best when served warm. By far, the Houston’s Walnut Apple Cobbler, has been the best apple cobbler I have tried, we combine many different layers of apple flavor to make it taste just right.

Houston's Walnut Apple Cobbler

Houston’s Walnut Apple Cobbler

Houston's Walnut Apple Cobbler

  • Author:
  • Recipe Type: CopyKat Restaurant Recipes, CopyKat Recipes, Dessert Recipes
  • Prep time:10 minutes
  • Cook time:20 minutes
  • Serves: 6
Houston's Walnut Apple Cobbler

This cobbler is wonderful for any cold winters day!


  • 1 20 ounce Can Sliced Apples
  • Divide into:
  • 1 1/2 cup Apple Juice from the can of apples
  • 1 cup Apples Drained
  • 2 cup English Walnuts (coarsely chopped)
  • 1 tablespoon + 2 teaspoon Cinnamon
  • 1/8 teaspoon Nutmeg
  • 1/8 teaspoon Salt
  • 3 tablespoon Melted Butter
  • 1/4 cup White Corn Syrup
  • 1 cup Brown Sugar
  • Cookie Topping for Cobbler
  • 1/2 cup Flour
  • 1/4 teaspoon Baking Powder
  • 1 Stick of Butter (chilled)
  • 1/2 cup Brown Sugar
  • 1 Egg Yolk
  • 1/4 teaspoon Vanilla
  • 1/4 teaspoon Salt



In Mixing bowl add apple juice, apples drained, walnuts cinnamon, nutmeg, salt, butter, corn syrup, brown sugar ingredients and stir well. If you do not have enough apple juice from can of apples add a little water to make up the difference. Set aside.

Cookie Topping for Cobbler

This is easy to blend in a food processor. Cut butter into four pieces and place in processor, add sugar, vanilla, and egg. Process until blended. Add flour, baking powder, and salt, blend dry ingredients until all is mixed well. Should form a ball very quickly. Remove from processor and place between waxed paper and chill just long enough so dough may be rolled out with out sticking to wax paper.

Spray baking pan with a oil spray and pour walnut mixture in a 8"x11.5"x2" baking dish and cover with rolled out cookie dough topping. Bake at 375 degrees 20 - 24 minutes, top should be golden brown.

Walnut cobbler should be served hot with crust side down with a generous serving of your favorite vanilla ice cream on top.

Please note you divide the can of apples into the apples and the juice. You will have some apples left over. You also may need to add some more apple juice to this.

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  • :) suckers

    i work at hillstone/houstons…the key to the cobbler is a chef pierre Apple cinnamon hi pie. yes you’re paying 8 bucks for 1/6 of a $5 pie.

  • Bheydon

    This recipe was a disaster.

  • Cindy

    I made this last night, I added some rhubarb and it turned out to be the best apple cobbler I have ever made. Will be making it again.

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  • Chris

    You made it to complicated. Here is recipie take it from someone who knows.
    Use Sara Lee “Hi-Pie” Basic apple Pie, remove top and press into baking dish, take aplles and mix with cin, and all spice plus a squeeze of lemon. Toss and place in baking dish with crust, take bottom of pie crust ans place on top, small slits to vent cook per directions. While cooking make a simple caramel, 1 lb no salt butter and one Lb brown sugar, heat on medium and ruduce to caramel cosistancy, remove from heat stir in 1 tbl cin, 1 Tbl water and 1 package walnuts. Pour hot caramel over cooked apple cobbler. Let set at room temp. Cut into squares and reheat in micro. Serve with scoop of “Dreyers” vanilla.

    • http://www.copykat.com Stephanie

      I don’t know what Hi-Pie is, is this a commercial product?

  • jerraherrin

    Where do you buy canned sliced apples?

    • http://www.copykat.com Stephanie

      I bought them at Kroger.

      • jh

        Thanks much! I haven’t been able to find them anywhere!!

        • http://www.copykat.com Stephanie

          I will double check when I go to the grocery store this weekend. If not, I will update the recipe. I normally shop at HEB (a Texas chain of grocery stores), and Kroger.

  • http://copykat.com mary

    Everyone leaves out the best part of the recipe, the caramel sauce! Am I missing something?