This Skillet Apple Cobbler recipe is made with fresh apples baked under a biscuit topping with a hint of vanilla. The apples are mixed and baked in a cast iron skillet. It’s the perfect dessert for your next autumn gathering.
I love a great fruit cobbler almost as much as I love a great fruit pie, and this is a great fruit cobbler.
This skillet apple cobbler, with the juices still bubbling from the oven, is exactly the warm and cozy dessert you want to serve as the weather turns cooler.
This recipe makes a big cobbler than can feed about 12 people. For a smaller group you can halve the recipe and bake it in an 8″ skillet.
Tips for making the best Skillet Apple Cobbler:
- Macerating the apples with the sugar will draw out the juices and the apple chunks will also take in some of the sugar. Macerating prevents the fruit from breaking down as the cobbler bakes so you’ll have distinct bits of apple in your cobbler rather than apple sauce. I love to bake and serve this cobbler in a cast iron skillet. If you don’t have a large skillet you can use a 13″x9″ baking pan.
- Cooking the apple filling right in the skillet will cut down the baking time. If you use a 13″x9″ pan you can cook the apples in a large pot then transfer it to the baking pan.
- The filling can be made several days ahead and stored in the refrigerator. You can rewarm the filling in the cast iron skillet on the stove top while you make the biscuit dough.
- The filling for this cobbler is looser than a pie filling. I like the apples really juicy and the biscuits will absorb some of the juice as the cobbler bakes.
- I like to sprinkle the biscuits with a little sugar before baking. This not only adds a little extra sweetness, but also give the biscuits a crunchy topping.
- Because we’re using a lot of apples in the filling, the juice may boil over a bit while the cobbler bakes. To make cleanup easier, place a sheet of aluminum foil on the shelf beneath the pan to catch the juices.
Scroll through the step by step photos to see how to make this Apple Cobbler Recipe:
Hey apple lover, try some of the my other recipes using fresh apples: Apple Maple Pie, Apple Cinnamon Bread, Apple Cider Caramels, Apple Bourbon Pot Pie, Apple Frangipane Tart, Apple Upside Down Layer Cake, Apple Walnut Linzer Tart, Dutch Apple Tart, Iced Apple Oatmeal Cookies, Apple-filled donuts.
If you love this recipe as much as I do, I’d really appreciate a 5-star review.
- 3 pounds (1.3 kg) apples, peeled, cored and cut into 1/2" cubes
- 1 cup (8 oz, 240 ml) apple cider
- 1/2 cup (4 oz, 113g) granulated sugar
- 1/2 cup (4 oz, 113g) brown sugar
- 1/4 cup (2 oz, 60 ml) rum (optional)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 tablespoons cornstarch
- 1 cup (5 oz, 140g) all-purpose flour
- 3/4 cup (3.5 oz, 98g) cake flour
- 1/4 cup (2 oz, 56g) granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon table salt
- 1 stick unsalted butter (4 oz, 112g), cold, cut into 1/4" slices
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 cup (8 oz, 240 ml) heavy cream
- Combine the chopped apples with the cider, granulated sugar, brown sugar, rum, cinnamon, vanilla and salt. Set aside to macerate for at least 1 hour and as long as 3 hours. Drain the apples, saving the juice. Combine 1/4 cup of the juice with the corn starch and set aside.
- Preheat the oven to 375°F. Put the apples and the rest of the juice into a 12" cast iron skillet. Cook over medium-high until the juices begin to boil. Reduce the heat to medium-low and continue cooking until the apples are crisp-tender, stirring often. The apples should still hold their shape. The exact time will depend on the type of apple, estimate 10 minutes.
- Add the corn starch mixture to the apples. Increase the heat to medium-high and return to a boil, stirring constantly. Cook until the juices are slightly thickened and become translucent. Turn off the heat and set the skillet aside while you make the topping. If you are using a 13"x 9" baking pan to make the cobbler cook the apples in a large pot then transfer the warm apples to the baking pan.
- In a large mixing bowl, whisk together the all purpose flour, cake flour, sugar, baking powder and salt. Toss the butter slices into the flour. Use your fingers to work the butter into the flour until the pieces are no larger than a pea.
- Whisk the egg and vanilla extract into the cream. Pour the cream into flour mixture. Toss the mixture with a spoon or spatula until it forms a wet dough.
- Use an ice cream scoop or large spoon to drop dollops of batter over the apples. Generously sprinkle the top of the biscuits with granulated sugar.
- Slide the pan into the oven. Place a sheet of foil on the shelf beneath the cobbler in the oven to catch any juice boil over.
- Bake until the topping is golden brown and the juices are bubbling, about 20 minutes.
- Serve warm or room temperature.
For a smaller group, the recipe can be halved and baked in an 8" skillet.
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