This Apple Cobbler recipe is made with fresh apples baked under a biscuit topping with a hint of vanilla. The apples are mixed and baked in a cast iron skillet. It’s the perfect dessert for your next autumn gathering.

a cast iron skillet with biscuit topped apple cobbler

I love a great fruit cobbler almost as much as I love a great fruit pie, and this is a great fruit cobbler.

This skillet apple cobbler, with the juices still bubbling from the oven, is exactly the warm and cozy dessert you want to serve as the weather turns cooler.

This recipe makes a big cobbler than can feed about 12 people. For a smaller group you can halve the recipe and bake it in an 8″ skillet.

Ingredients

Ingredient Notes

Apples – I like to use tart, firm apples such as granny smith for this cobbler. Use any firm apple that won’t break down completely when baking. You can use frozen apple slices in this recipe. Skip the macerating step if you use frozen apples.
Apple Cider – Tangy cider will spark the flavor of the fruit and create a delicious sauce under the biscuit topping.
Rum – The rum is optional, but remember that alcohol enhances flavor.
Egg – Adding an egg to the biscuit dough makes the topping cakey and light so it can absorb more of the apple juice.
Heavy Cream – Makes the biscuit topping extra rich and tasty.

How to make Apple Cobbler

See the recipe card for detailed measurements and instructions.

a bowl of chopped apples with sugar and cinnamon

Toss the apples with the sugar, cider, rum, cinnamon, vanilla and salt.
Let it macerate for 1 hour before cooking.

Cook the apples with the juice until the apples are crisp-tender.
Pour the corn starch into the apples to thicken the juice.

apple cobbler with biscuit dough ready to go into the oven

Drop the biscuits over the apples then bake the cobbler until the biscuits are golden brown.

Pastry Chef Tips for making the best Skillet Apple Cobbler:

Macerating the apples with the sugar will draw out the juices and the apple chunks will also take in some of the sugar. Macerating prevents the fruit from breaking down as the cobbler bakes so you’ll have distinct bits of apple in your cobbler rather than apple sauce. I love to bake and serve this cobbler in a cast iron skillet. If you don’t have a large skillet you can use a 13″x9″ baking pan.
Cooking the apple filling right in the skillet will cut down the baking time. If you use a 13″x9″ pan you can cook the apples in a large pot then transfer it to the baking pan.
The filling can be made several days ahead and stored in the refrigerator. You can rewarm the filling in the cast iron skillet on the stove top while you make the biscuit dough.
Sprinkle the biscuits with a little sugar before baking. This not only adds a little extra sweetness, but also give the biscuits a crunchy topping.
Because we’re using a lot of apples in the filling, the juice may boil over a bit while the cobbler bakes. To make cleanup easier, place a sheet of aluminum foil on the shelf beneath the pan to catch the juices.

Storage

Apple Cobbler is best enjoyed warm from the oven or within a few hours of baking. Leftovers can be refrigerated for 3-4 days. Rewarm refrigerated cobbler in the oven before serving.

More Apple Recipes

More Cobbler Recipes

If you love this recipe as much as I do, I’d really appreciate a 5-star review.

a bowl of apple cobbler with a scoop of ice cream

Print Recipe

4.67 from 6 reviews

Skillet Apple Cobbler

By: Eileen Gray

Fresh apples baked under a cream biscuit topping with a hint of vanilla. Apple Cobbler baked in a cast iron skillet couldn’t be easier to make. It’s the perfect dessert for casual dining.

Prep Time40

Bake Time40

Macerating Time20

Total Time1 40

12 servings

Save Recipe

Ingredients

Apple Filling

3 pounds apples (peeled, cored and cut into 1/2″ cubes)
8 oz apple cider (1 cup)
4 oz granulated sugar (½ cup)
4 oz brown sugar (½ cup)
2 oz rum (¼ cup (optional))
1 teaspoon ground cinnamon
½ teaspoon vanilla extract
⅛ teaspoon salt
1 tablespoons cornstarch

Topping

5 oz all-purpose flour (1 cup, see note)
3 ½ oz cake flour (¾ cup)
2 oz granulated sugar (¼ cup)
2 teaspoons baking powder
½ teaspoon table salt
4 oz unsalted butter (cold, cut into ¼" slices)
1 large egg
½ teaspoon vanilla extract
8 oz heavy cream (1 cup)

Instructions

Combine 3 pounds apples with 8 oz apple cider, 4 oz granulated sugar, 4 oz brown sugar, 2 oz rum, 1 teaspoon ground cinnamon, ½ teaspoon vanilla extract, and ⅛ teaspoon salt. Set aside to macerate for at least 1 hour and as long as 3 hours. Drain the apples, saving the juice. Combine 1/4 cup of the juice with 1 tablespoons cornstarch and set aside.
Preheat the oven to 375 °F. Put the apples and the rest of the juice into a 12" cast iron skillet. Cook over medium-high until the juices begin to boil. Reduce the heat to medium-low and continue cooking until the apples are crisp-tender, stirring often. The apples should still hold their shape. The exact time will depend on the type of apple, estimate 10 minutes.
Add the corn starch mixture to the apples. Increase the heat to medium-high and return to a boil, stirring constantly. Cook until the juices are slightly thickened and become translucent. Turn off the heat and set the skillet aside while you make the topping. If you are using a 13"x 9" baking pan to make the cobbler cook the apples in a large pot then transfer the warm apples to the baking pan.
In a large mixing bowl, whisk together 5 oz all-purpose flour, 3 ½ oz cake flour, 2 oz granulated sugar, 2 teaspoons baking powder and ½ teaspoon table salt. Toss the 4 oz unsalted butter slices into the flour. Use your fingers to work the butter into the flour until the pieces are no larger than a pea.
Whisk 1 large egg with ½ teaspoon vanilla extract and 8 oz heavy cream. Pour the cream into flour mixture. Toss the mixture with a spoon or spatula until it forms a wet dough.
Use an ice cream scoop or large spoon to drop dollops of batter over the apples. Generously sprinkle the top of the biscuits with granulated sugar.
Slide the pan into the oven. Place a sheet of foil on the shelf beneath the cobbler in the oven to catch any juice boil over. Bake until the topping is golden brown and the juices are bubbling, about 20 minutes.
Serve warm or room temperature.

Equipment

My Book

Kitchen Scale

Lodge 12 Inch Cast Iron Skillet.

Ice Cream Scoop

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Notes

If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.

For a smaller group, the recipe can be halved and baked in an 8″ skillet.

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