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Apple Cobbler Skillet

Tender and jammy apple filling with a buttery scone topping.

Course Dessert
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 8 servings
Author Taavi Moore

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

  1. Preheat oven to 350℉. Grease a 10” cast iron with butter or nonstick cooking spray.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. Bake for 35–40 minutes, or until the scone topping is golden brown and the apple filling is bubbling around the edges.
  7. 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.