This Skillet Apple Cobbler is made with warm, saucy apples that are dotted with pieces of golden, fluffy biscuit-like topping. An easy, fall inspired dessert! A ONE PAN APPLE DESSERT RECIPE Who doesn’t love the magical aroma of cinnamon and apples bubbling away in a cast iron skillet? You’re seeing so many apple recipes right now from me because my two apple trees are bursting at the seams so I apologize if apples aren’t your favorite. I promise we’ll get back to our regularly scheduled program soon – ha! This Skillet Apple Cobbler delivers that classic fall flavor with minimal effort and a one-pan recipe that makes cleanup a breeze. That’s my kind of recipe! It’s great for weeknight desserts too! FREQUENTLY ASKED QUESTIONS:  What if I don’t have an apple corer? If you don’t have an apple corer or peeler, you can slice the apples into wedges, then peel the skin off of the wedges with a paring knife and slice them thinly. What toppings can I add? You can add vanilla extract to the cobbler topping if you like it sweeter. A more coarse sugar like turbinado works well for topping if you want the cobbler to have more of a crunch. You can drizzle with honey, caramel, or serve with a scoop of vanilla ice cream. How should I handle the skillet? Be very careful when handling your cast iron skillet! The handle will become very hot when transferring in and out of the oven, so be sure to use a pot holder or thick cloth when grabbing the handle, to avoid burns. How should I cut the apples? You can cut up the apples however you like, in thick or thin chunks or slices. Whaterver you prefer. Can I make this in a baking dish instead? I do believe this could be done in a baking dish. I would use a 9×9-inch dish or you could use a 2 quart baking dish. You will need to cook the apples on the stovetop first and then transfer it all to a baking dish. How many apples do I have to use? I know it’s easy to get caught up in exactly how much of the sliced apples are necessary. Normally with baked goods, it’s super important but with tihs cobber, it really isn’t all that important or anything you need to worry about. If you have a little less, or a littler more, it won’t affect the outcome. If the apples seem on the smaller side, I would get 7 apples, but for a standard sized apple, 6 will work just fine. Can I use a different biscuit topping? Yes. You could use a Bisquick mix, or even a Homemade Bisquick if you need to. I’ve even used an apple cinnamon muffin mix as a topping like I did in my Easy Apple Cobbler Recipe. Just prep the apples as you did here and then use the directions from that recipe. How do I store leftovers? I recommend transferring leftovers to an airtight container and storing in the fridge for 1-2 days. Reheat in the microwave. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE) apples– Use a crisp, tart variety of apple such as honeycrisp, Braeburn, Cortland, Fuji, or Granny Smith. Avoid Red Delicious, McIntosh, and Gala apples, which can become grainy or mealy while cooking. lemon juice – I always prefer fresh lemon juice. I think the bottled stuff is highly acidic but you could use it in a pinch. butter– I used salted butter because I like a tinge of salted flavor in my apple filling. You can use unsalted butter if you prefer and add a pinch of salt to the apple filling as it cooks (or leave the salt out entirely). If using salted butter, you may want to remove ¼ teaspoon of salt if desired. light brown sugar apple pie spice– I used apple pie spice, but you can use any similar blend, such as pumpkin pie spice. I have a recipe for Homemade Apple Pie Spice if you prefer to make it yourself. cornstarch – it really needs to be cornstarch here. This acts a thickener and blends in much easier than flour. large egg heavy cream – I only tested this recipe with heavy cream. I suppose you could use whole milk but you’d probably need to use a little less since it’s not as thick as heavy cream. Heavy cream is going to give you the nest flavor. white granulated sugar all purpose flour – I never sift my flour but if you prefer to sift, then go for it. Just don’t overmeasure by packing the flour into your measuring cup. Take a spoon and scoop it into the measuring cup than remove the excess from the top by using the flat end of a butter knife and swiping it off. baking powder salt HOW TO MAKE SKILLET APPLE COBBLER: Peel, core, and slice the apples very thinly. Place the apples into a bowl and toss them in the juice of half a lemon. In a cast iron skillet over medium heat, melt the butter. Add the sliced apples and cook for 5-6 minutes, until they start to soften. Add the brown sugar and pie spice and continue cooking for 8-10 more minutes, until the apples are very soft and saucy. Add the cornstarch and stir to incorporate. Cook for another 3-5 minutes, until a thickened sauce develops. Heat the oven to 375F degrees and remove the skillet from the heat on the stovetop. In a mixing bowl, whisk together the egg, cream, sugar, baking powder, and salt until smooth. Use a cookie scoop to portion out the batter onto the cooked apples. Sprinkle about a tablespoon of additional white sugar over the top of the cobbler. Bake in the oven for 15-20 minutes, until the cobbler is set and the apple mixture is bubbly and thickened. Serve warm with cream poured over the top or a scoop of vanilla ice cream. CRAVING MORE RECIPES?  Skillet Peach Cobbler Blueberry Cobbler Banana Cobbler Chocolate Cobbler Apple Pie Bars Easy Apple Crisp Crescent Cherry Cheesecake Cobbler Print Skillet Apple Cobbler A fall flavored apple cobbler made in a cast iron skillet in 45 minutes. Course DessertCuisine American Prep Time 25 minutes minutesCook Time 20 minutes minutesTotal Time 45 minutes minutes Servings 6 Calories 465kcal Author Brandie Skibinski Ingredients6-7 medium sized baking apples (Braeburn, Granny Smith or Fuji)juice of half a lemon (about 1-1 ½ Tablespoons)1 stick (1/2 cup) unsalted butter1 cup packed light brown sugar1 Tablespoon apple pie spice2 Tablespoons cornstarch1 large egg½ cup heavy cream⅓ cup granulated sugar1-¼ cups all purpose flour1 teaspoon baking powder½ teaspoon saltFor topping:1 Tablespoon granulated sugar InstructionsPeel, core, and slice 6-7 medium sized baking apples very thinly.Place the apples into a bowl and toss them in juice of half a lemon. In a cast iron skillet over medium heat, melt 1 stick (1/2 cup) unsalted butter.Add the sliced apples and cook for 5-6 minutes, until they start to soften. Add 1 cup packed light brown sugar and 1 Tablespoon apple pie spice and continue cooking for 8-10 more minutes, until the apples are very soft and saucy. Add 2 Tablespoons cornstarch and stir to incorporate. You may need to stir for a minute or two to get it combined well (if necessary, use a whisk.) Cook for another 3-5 minutes, until a thickened sauce develops then remove the skillet from the heat. Preheat the oven to 375F degrees.In a mixing bowl, whisk together 1 large egg, ½ cup heavy cream, ⅓ cup granulated sugar, 1-¼ cups all purpose flour, 1 teaspoon baking powder and ½ teaspoon salt until smooth. Use a cookie scoop to portion out the batter onto the cooked apples in the skillet. Sprinkle about 1 Tablespoon granulated sugar evenly over the top of the cobbler. Bake in the oven (on the middle rack) for about 15-20 minutes, until the cobbler is set and the apple mixture is bubbly and thickened.Serve warm with cream poured over the top or a scoop of vanilla ice cream. Notes Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions. You can slice your apples thicker if you prefer. You may just need to cook them a little longer on the stovetop. NutritionCalories: 465kcal | Carbohydrates: 96g | Protein: 5g | Fat: 9g | Sodium: 225mg | Fiber: 5g | Sugar: 66g