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Cast Iron Apple Cobbler

Serves: 8
Hands On Time: 
Total Time: 


4 tablespoons unsalted butter
1 cup light brown sugar, packed
1/2 cup granulated sugar
Juice of 1 lemon
1 tablespoon all-purpose flour
4 pounds Granny Smith apples (about 8 to 10), peeled, cored and cut into 1/2-inch-thick slices
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon kosher salt

1 cup all-purpose flour
1/4 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon kosher salt
1 cup heavy cream
2 teaspoons cinnamon
4 tablespoons unsalted butter, melted


To make the filling: Heat the oven to 375 degrees.

In a 12-inch cast iron skillet, melt the butter over medium heat. Add the brown sugar and granulated sugar, lemon juice and flour, and cook until sugars dissolve, about 5 minutes. Add and continue to cook, stirring occasionally, until the apples have slightly softened, 7 to 10 minutes. Stir in the cinnamon, nutmeg and salt, and remove from the heat.

To make the topping: In a medium bowl, use a fork to mix together the flour, 2 tablespoons of the granulated sugar, the baking powder and the salt. Gradually pour in the heavy cream, and using the fork, to bring mixture together into a sticky dough.

Scatter pieces of the dough over the top of apple mixture in the skillet.

In a small bowl, stir together the remaining 2 tablespoons granulated sugar and the cinnamon.

Brush the top of the dough with the melted butter and sprinkle with the cinnamon-sugar. Place the skillet on a rimmed baking sheet to catch any drips and bake until top is golden brown and both the filling and the topping is cooked through, about 40 minutes. Serve warm.

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