Skillet Apple Cobbler

a bowl of apple cobbler with a scoop of ice cream

4.67 from 6 reviews

Fresh apples baked under a cream biscuit topping with a hint of vanilla. Apple Cobbler baked in a cast iron skillet couldn’t be easier to make. It’s the perfect dessert for casual dining.

Prep Time40

Bake Time40

Macerating Time20

Total Time1 40

Servings:12 servings

Ingredients

Apple Filling

3 pounds apples (peeled, cored and cut into 1/2" cubes)
8 oz apple cider (1 cup)
4 oz granulated sugar (½ cup)
4 oz brown sugar (½ cup)
2 oz rum (¼ cup (optional))
1 teaspoon ground cinnamon
½ teaspoon vanilla extract
⅛ teaspoon salt
1 tablespoons cornstarch

Topping

5 oz all-purpose flour (1 cup, see note)
3 ½ oz cake flour (¾ cup)
2 oz granulated sugar (¼ cup)
2 teaspoons baking powder
½ teaspoon table salt
4 oz unsalted butter (cold, cut into ¼" slices)
1 large egg
½ teaspoon vanilla extract
8 oz heavy cream (1 cup)

Instructions

Combine 3 pounds apples with 8 oz apple cider, 4 oz granulated sugar, 4 oz brown sugar, 2 oz rum, 1 teaspoon ground cinnamon, ½ teaspoon vanilla extract, and ⅛ teaspoon 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 1 tablespoons cornstarch 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 5 oz all-purpose flour, 3 ½ oz cake flour, 2 oz granulated sugar, 2 teaspoons baking powder and ½ teaspoon table salt. Toss the 4 oz unsalted 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 1 large egg with ½ teaspoon vanilla extract and 8 oz heavy 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.

Notes

If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.

For a smaller group, the recipe can be halved and baked in an 8" skillet.

Nutrition