Cast Iron Apple Cobbler

Southern Kitchen

Cast Iron Apple Cobbler

Serves: 8

Hands On Time: 1 hour and 40 minutes

Total Time: 1 hour and 40 minutes



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.

About the recipe

Fewer dishes are more comforting in fall than a warm apple cobbler. The tartness of Granny Smith apples provides a nice contrast to the sugar in the filling. These apples also maintain some of their texture throughout the baking process. Pre-cooking the apples allows for some of the moisture to be cooked out before baking, making the filling more lush and thick.