Tender and jammy apple filling with a buttery scone topping.
This cozy Apple Cobbler Skillet features tender cinnamon-spiced apples baked under a buttery, golden scone topping. Sweetened with maple syrup and brown sugar, then finished with pecans, flaky salt, and a scoop of vanilla ice cream. The perfect warm dessert for fall!
Why you’ll love this Apple Cobbler Skillet:
Easy one-pan dessert. Juicy, cinnamon-spiced apples bake right in a skillet under a buttery scone topping for a simple dessert with minimal cleanup.
Warm & cozy. Maple syrup, brown sugar, cinnamon, ginger, and nutmeg create the perfect blend of warm fall flavors!
Golden & delicious. Tender apples are topped with a golden, crisp scone topping and finished with crunchy pecans, flaky salt, and vanilla ice cream.
Ingredient Breakdown + Recipe Modifications:
- Apples: The star of the cobbler! Honeycrisp, Pink Lady, or Granny Smith apples all work well, depending on your preferred sweetness and tartness.
- Maple syrup & brown sugar: Add sweetness to the apple filling while creating a delicious caramelized flavor.
- Cornstarch: Helps thicken the juices from the apples into a scoopable filling.
- Lemon juice: Adds a touch of acidity to balance the sweetness and brighten the apple filling.
- Vanilla: Adds warm, subtle sweetness and enhances the flavor of the apples and spices.
- Cinnamon, ginger, nutmeg & allspice: Create a warm, cozy blend of fall spices that pairs perfectly with the apples.
- All-purpose flour: Forms the base of the buttery scone topping and gives it a tender, biscuit-like texture.
- Granulated sugar: Adds sweetness to the scone topping and helps it become golden as it bakes.
- Baking powder: Helps the scone topping rise and become light and tender.
- Cold butter: Creates a rich, buttery scone topping with tender layers and crisp edges. Keeping the butter cold is key for the best texture.
- Milk: Brings the scone dough together while keeping the topping soft and tender.
- Vanilla & lemon juice: Add flavor and a subtle brightness to the scone topping.
- Turbinado sugar: Adds a crunchy, sparkly finish to the top of the scones.
- Pecans: the perfect crunchy finishing touch.
- Flaky salt: A finishing touch that balances the sweetness and brings out the flavors of the cobbler.
- Vanilla ice cream: Melts over the warm cobbler for the perfect creaminess to the tender apples and crisp, buttery topping.
How to make Apple Cobbler Skillet:
- Preheat oven to 350F. Grease a 10” cast iron with butter or nonstick cooking spray.
- In a large saucepan, combine the chopped apples, maple syrup, brown sugar, cornstarch, lemon juice, vanilla, cinnamon, ginger, nutmeg, allspice, and salt. Cook over medium heat for 5–7 minutes, stirring occasionally, until the apples begin to soften and the mixture becomes thick and glossy. Add apple filling to cast iron skillet.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold butter and use your fingertips to work it into the flour until the butter pieces are about pea-sized.
- Add the cold milk, vanilla extract, and lemon juice. Gently stir with a wooden spoon or rubber spatula until a thick, shaggy dough forms. Do not overmix.
- Add scone topping over the filling. Sprinkle with raw/turbinado sugar.
- Bake for 35–40 minutes, or until the scone topping is golden brown and the apple filling is bubbling around the edges.
- Let cool for 10 minutes before serving with a scoop of vanilla ice cream. Drizzle over salted caramel and garnish with chopped pecans and a pinch of flaky sea salt.
Pro Tips:
- Keep the butter cold: For a tender, flaky scone topping, use cold butter and cold milk. Work the butter into the flour just until pea-sized pieces remain.
- Don’t overmix the dough: Mix the scone topping just until the ingredients come together. Overmixing can make the topping dense and tough.
- Let it rest before serving: Give the cobbler about 10–15 minutes to cool slightly after baking. This allows the apple filling to thicken while the topping stays crisp.
Frequently asked questions:
What are the best apples to use for apple cobbler?
Honeycrisp, Pink Lady, Granny Smith, or a combination work well.
Can I use a different type of milk?
Yes! Whole milk, 2% milk, or your preferred dairy-free milk can be used in the scone topping.
Can I make this cobbler ahead of time?
Yes. You can prepare the apple filling and scone topping separately, then assemble and bake when ready. For the best texture, bake it the same day you plan to serve it.
Can I use store-bought biscuit dough instead of the scone topping?
Yes, although the texture and sweetness will be slightly different. Cut the biscuit dough into pieces and arrange over the apple filling before baking.
Storage + Reheating:
Refrigerator: Let the cobbler cool completely, then cover tightly and refrigerate for up to 4 days.
Reheating: Reheat individual portions in the microwave for 30–60 seconds, or place the skillet in a 350°F oven for 10–15 minutes until warmed through. For the crispiest topping, the oven is preferred.
Freezing: The baked cobbler can be frozen for up to 2–3 months, although the topping may lose some of its crispness. Thaw overnight in the refrigerator and reheat in a 350°F oven until warmed through.
If you loved this Apple Cobbler Skillet, you’ll also enjoy these delicious fall dessert recipes:
- Pumpkin Cream Cheese Streusel Bread
- Salted Caramel Apple Pie Cake
- Individual Healthier Apple Crisps
- Chocolate Chip Pumpkin Scones
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Apple Cobbler Skillet
Ingredients
Apple Filling
- 5-6 cups honey crisp apples, peeled and chopped
- ¼ cup maple syrup
- 3 tbsp brown sugar
- 2 tbsp cornstarch
- 2 tsp vanilla extract
- 1 ½ tsp lemon juice
- 1 ½ tsp cinnamon
- ¾ tsp ground ginger
- ¼ tsp nutmeg
- ¼ tsp ground allspice
- ¼ tsp salt
Scone Topping
- 1 ½ cups all-purpose flour
- ¼ cup granulated sugar
- ¾ tsp baking powder
- ¼ tsp salt
- 6 tbsp unsalted butter cold and grated or cubed
- ½ cup + 1 tbsp cold milk
- 1 tsp vanilla extract
- 1 tsp lemon juice
- Raw/turbinado sugar for topping
- Vanilla ice cream for serving
- Flaky salt for serving
Instructions
- Preheat oven to 350℉. Grease a 10” cast iron with butter or nonstick cooking spray.
- In a large saucepan, combine the chopped apples, maple syrup, brown sugar, cornstarch, lemon juice, vanilla, cinnamon, ginger, nutmeg, allspice, and salt. Cook over medium heat for 5–7 minutes, stirring occasionally, until the apples begin to soften and the mixture becomes thick and glossy. Add apple filling to the prepared skillet.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold butter and use your fingertips to work it into the flour until the butter pieces are about pea-sized.
- Add the cold milk, vanilla extract, and lemon juice. Gently stir with a wooden spoon or rubber spatula until a thick but scoopable batter forms. Do not overmix.
- Spoon scone topping over filling. Use your fingertips to gently spread the dough over the surface of the apples, if preferred. Sprinkle over raw/turbinado sugar.
- Bake for 35–40 minutes, or until the scone topping is golden brown and the apple filling is bubbling around the edges.
- Let cool for 10 minutes before serving with a scoop of vanilla ice cream. Drizzle over salted caramel and garnish with chopped pecans and a pinch of flaky sea salt.
