Skillet Apple Cobbler is full of old-fashioned goodness with a warm, spiced apple filling, and topped off with a sweet biscuit crust for a skillet dessert that is sure to become a family favorite!
There’s something so delicious about warm fruit topped off with a delicious sweet crust that makes it irresistible, especially when you pair it with vanilla ice cream! This recipe utilizes our very favorite cobbler crust, which is a sweet biscuit crust. It’s soft on the inside, crunchy on the outside, and it is truly the best part of any cobbler. If you’ve never made a sweet biscuit crust, you will be happy to hear that it is super easy to make! The hardest part truly is slicing all of those apples.
What kind of apple should I use?
When choosing an apple for a cobbler or pie, you should pay attention to the recipe. A good recipe will tell you what kind of apple to buy. There are hundreds and hundreds of varieties of apples so you don’t have to have an exact match, but if you understand a little bit about the variety it calls for, then you’ll be able to get a good match. This recipe calls for Granny Smith apples, which are a green, tart apple. A tart apple balances out the sweetness in the recipe. Granny Smith apples also bake really well and don’t release too many liquids or become mushy when baked.
Apple Peeling Tip for Skillet Apple Cobbler:
This recipe would go so much faster if you invest in a good peeler, corer, slicer. It should run you $20 or less, and really takes the hard work out of it.
Butter:
You can either dice your cold butter or you can use a box cheese grater to grate your butter. Whichever method you choose, be sure your butter is extremely cold.
What is the difference between a cobbler and a crisp?
A cobbler is a baked fruit dessert dish that has a batter or biscuit crust. A crisp is a bake fruit dessert dish that is topped with a mixture that resembles a streusel, and often contains a mixture of oatmeal, butter, and sugar.
What if I don’t own a cast iron skillet?
If you don’t own a cast iron skillet, you can always use a regular 9×13 pan.
Storage and Reheating Instructions:
Store any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat single serving portions in the microwave in 30 second increments until warmed through.
If you like this recipe, you may be interested in these other delicious crisp and cobbler dessert recipes:
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
Wonderful.
Ohmygosh ohmygosh ohmygosh.
While at a farm-stand, we bought a new (to us, anyway) variety of apple. Pink Pearl. The flesh varies from pink to red. We found they are truly not an eating apple – way too tart. So I tried this recipe this afternoon. Too fabulous for words. I used GF flour in the topping and a dusting of turbanado sugar. Can’t wait to make again.
Just a quick question:
Can this apple mixture be used for a pie without making the crust soggy?
Im from Australia and regulary follow your posts, but could you pls tell me what half and half is
Half and half is half cream and half milk.
It’s basically 1/2milk 1/2light cream I would say.