This Skillet Apple Cobbler Recipe is a delicious fall dessert! The cast iron skillet adds a beautiful presentation. (Disclaimer: I was paid to develop a recipe for Clabber Girl Baking Powder. As always, all opinions are my own.)
If you follow this blog closely you may notice that this recipe is very similar to my skillet peach cobbler. That’s because not long after I posted it I was hired by Clabber Girl to make a similar cobbler using their cornstarch and baking soda.
Since I already use their products for baking I was happy to collaborate.
This fall dessert is simple to prepare and will surely be a crowd pleaser at holiday parties. Even though I used Clabber Girl cornstarch and baking powder to prepare the recipe, you can obviously use whatever brands you have on hand.
Skillet Apple Cobbler
- 2 pounds apples, cored, peeled and chopped (sweet or tart will work)
- 3 tablespoons unsalted butter
- 3 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon fresh ground nutmeg
- pinch of kosher salt
- 1 tablespoon fresh squeezed lemon juice
- 1 tablespoon cornstarch
- 1 cup all-purpose flour
- 3 tablespoons granulated sugar, divided
- 1 1/4 teaspoon ground cinnamon, divided
- 1/2 teaspoon baking powder
- pinch of kosher salt
- 1/4 cup + 2 tablespoons half & half or heavy cream
- 3 tablespoons unsalted butter, melted and cooled
- 1 teaspoon pure vanilla extract
- optional: vanilla ice cream for serving
- Preheat the oven to 425 degrees F.
- In a large oven safe skillet, combine the apples, butter, brown sugar, cinnamon, allspice, nutmeg and salt over medium heat. Cook for 5-8 minutes, stirring, until the apples have lightly caramelized and are soft but not mushy.
- Mix together the lemon juice and cornstarch and stir it into the apple mixture. Remove from the heat.
- Whisk together the flour, 2 tablespoons granulated sugar, 1 teaspoon cinnamon, baking powder, and salt. In a liquid measuring cup, stir together the half and half, melted butter and vanilla extract. Pour the liquid ingredients into the dry and stir until just combined.
- In a separate small bowl, mix together the remaining 1 tablespoon sugar and 1/4 teaspoon cinnamon. For two smaller cobblers, divide the apple mixture evenly among two 5-inch oven safe skillets. For one large cobbler, leave the apples in the same skillet. Spoon the dough evenly on top of the apples and use a spatula to gently spread it out. The apples do not need to be completely covered. Sprinkle the cinnamon sugar mixture evenly on top of the dough.
- Bake for 18 - 22 minutes or until the sides are bubbly and the dough has cooked through. Serve hot with ice cream on top.
Please read my full post for additional recipe notes, tips, and serving suggestions!
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That looks so delicious!
I pretty much love anything cooked in a skillet. Lovely photos!
I had to come see if there was cardamom in this recipe LOL Looks delicious! (and shouldn’t that be “I was happy to Clabber-ate”?)
This is just so pretty!
Nancy Duggan says
I just made this with the last of my maple sugar: delicious!
Can you make this ahead and refrigerate or freeze.
Savory Simple says
I haven’t tried it personally but I think that should be ok. I would remove the cobbler from the cast iron pan before making any attempt to refrigerate or freeze. The moisture from thawing could create rust.
Just made this, and it is awesome. My wife said that it was the best apple dessert she’s ever had. I used a gluten-free flour mix which made the dough quite dry and almost powdery. It was still delicious when mixed in with the apples, however. Next time I making this gluten-free, I will be adding more liquid to the dough.