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Apple Cobbler Recipe

A caramel apple cobbler baked in a 10-inch cast iron skillet, with cinnamon-spiced Honeycrisp apples under a tender biscuit topping. Serve it warm with vanilla ice cream.
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Servings: 8 servings
Calories: 256kcal
Author: Lucy Brewer

Ingredients

For the apple filling

  • 6 medium apples, peeled and diced
  • ½ cup brown sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 2 tablespoons all-purpose flour
  • 2 tablespoons lemon juice
  • ½ cup caramel sauce

For the cobbler topping

  • 1 cup all-purpose flour
  • ¼ cup granulated sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 6 tablespoons cold unsalted butter, cubed
  • ⅓ cup milk
  • 1 teaspoon vanilla extract

For serving

  • Caramel sauce, for drizzling
  • Vanilla ice cream

Instructions

Apple filling

  • Preheat the oven to 375 degrees F.
  • Add 6 medium apples, peeled and diced to a large bowl and toss them with 1/2 cup brown sugar, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 2 tablespoons all-purpose flour, and 2 tablespoons lemon juice until evenly coated.
    Glass bowl containing chopped apples, brown sugar, flour, and spices on a light surface, viewed from above.
  • Transfer the apple mixture to a 10-inch cast iron skillet and spread it into an even layer.
    Cubed, seasoned potatoes are spread evenly in a black cast iron skillet on a light-colored surface.
  • Drizzle 1/2 cup caramel sauce over the apples.
    A black cast iron skillet filled with cubed apples coated in cinnamon and a brown sauce, placed on a light-colored surface.

Biscuit topping

  • In a medium bowl, whisk together 1 cup all-purpose flour, 1/4 cup granulated sugar, 1 teaspoon baking powder, and 1/4 teaspoon salt.
    A glass bowl filled with white flour sits on a light-colored surface.
  • Cut 6 tablespoons cold unsalted butter, cubed into the flour mixture with a pastry blender or a fork until the mixture resembles coarse crumbs.
    A glass bowl contains flour and several pieces of butter, with a metal fork resting inside, on a light-colored surface.
  • Pour in 1/3 cup milk and 1 teaspoon vanilla extract. Stir just until a soft dough forms.
    A glass bowl containing mixed dough sits on a light-colored surface.
  • Drop spoonfuls of the topping over the apples, leaving a few gaps for steam to escape while it bakes.
    A black skillet filled with diced apples and topped with dollops of biscuit dough, ready to be baked.
  • Bake for 40 to 45 minutes, until the topping is golden brown and the filling is bubbling around the edges of the skillet. The apples should be fork-tender.
    A black cast iron skillet filled with baked cobbler topped with golden-brown biscuit crust, sitting on a light-colored surface.
  • Cool for 10 minutes before serving. Drizzle with additional caramel sauce and serve warm with vanilla ice cream.
    A wooden spoon drizzles caramel sauce over a golden-brown cobbler in a black skillet, with apple slices blurred in the background.
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