Easy Cast-Iron Cinnamon Apple Cobbler

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Easy Cast-Iron Cinnamon Apple Cobbler

Homemade Apple Cobbler is the epitome of comfort food. Warm apples flavored with cinnamon and brown sugar are tucked into a cast-iron skillet, nestled underneath a golden brown buttery crust, and baked until tender. Ideally topped with whipped cream, ice cream, or caramel sauce, this is the perfect dessert for any occasion, whether it's a family meal at home or a dinner party.

Prep25

Cook50

Inactive time15

Total1 30

Course: Dessert

Cuisine: American

Keyword: apple dessert, chef-tested dessert, cobbler topping, how to make apple cobbler, rustic homemade dessert

Servings: servings

Calories: 499kcal

Author: Ari Laing

Equipment

10-inch cast-iron skillet

Ingredients

For the apple filling

¼ cup (4 Tbsp; 55g) unsalted butter
5 Granny Smith apples, peeled, core removed, and cut into slices about ¾ inch thick
¼ cup (50g) packed brown sugar
2 Tbsp (25g) granulated sugar
2 Tbsp fresh lemon juice, about ½-1 medium lemon
1 Tbsp cornstarch
½ tsp ground cinnamon
½ tsp kosher salt

For the cobbler topping

1½ cups (180g) all-purpose flour
⅓ cup (70g) granulated sugar
2 tsp baking powder
1 tsp ground cinnamon
1 tsp kosher salt
¾ cup (12 Tbsp; 170g) cold unsalted butter, cubed
¾ cup (180ml) heavy cream or milk, any kind, plus 2 Tbsp
1 tsp pure vanilla extract
2 Tbsp (25g) turbinado sugar, for sprinkling
Flaky sea salt

For the whipped cream, optional

1 cup (240ml) heavy cream, very cold
2 Tbsp confectioners sugar
1 tsp vanilla extract
¼ tsp ground cinnamon, optional
Can serve with ice cream if preferred!

Instructions

Brown the butter. Preheat an oven to 350F. Place ¼ cup (55g) unsalted butter in a 10-inch cast-iron skillet, then place in the oven to melt for about 5 minutes. Remove from the heat and set aside.
Prepare the filling. In a large mixing bowl, combine sliced apples, ¼ cup (50g) brown sugar, 2 Tbsp (25g) sugar, 2 Tbsp lemon juice, 1 Tbsp cornstarch, ½ tsp ground cinnamon, and ½ tsp kosher salt. Toss to thoroughly coat, then carefully pour into the cast-iron skillet. Bake for 15 minutes.
Prepare the biscuit topping. In a separate bowl, whisk together 1½ cups (120g) all-purpose flour, ⅓ cup (70g) sugar, 2 tsp baking powder, 1 tsp cinnamon, and 1 tsp kosher salt. Add ¾ cup (170g) cubed cold butter, then work it into the flour mixture with a pastry cutter (or your hands) until the butter is the size of small peas. Pour in ¾ cup (180ml) heavy cream or milk and 1 tsp vanilla, then mix with a spatula until the dough just comes together. Do not overmix, it will be sticky. Set aside while the fruit is cooking.
Add the topping. Carefully remove the skillet from the oven then use a large cookie scoop to dollop the batter over the filling. It’s ok (and expected) if it doesn’t entirely cover the top! Brush the batter with remaining 2 Tbsp heavy cream, then sprinkle with 2 Tbsp (25g) turbinado sugar. Return the skillet to the oven and bake for an additional 35 minutes, or until the fruit is tender and bubbling and the top is golden brown. Immediately sprinkle with a pinch or two of flaky sea salt, then allow to cool for about 15 minutes. While the cobbler cools, make the whipped topping (or serve with ice cream!).
Top with whipped cream. Combine 1 cup (240ml) of heavy cream, 2 Tbsp (25g) confectioners sugar, 1 tsp vanilla extract, and ¼ tsp cinnamon in the bowl of a stand mixer fitted with whisk attachment. Whip until stiff peaks form, about 3-4 minutes. Serve the apple cobbler warm with whipped cream!

Notes

Nutrition facts include the apple cobbler only. They do not include whipped cream, ice cream, or any other topping.
If preferred, you can top the cobbler with ice cream instead of whipped cream.
Instead of apples, try peaches, nectarines, or apricots.
To make the cobbler topping in a food processor with blade attachment: pulse the dry ingredients, then add the cold cubed butter. Pulse until the mixture resembles coarse meal. Pour in the cream and vanilla extract, then pulse until the dough just comes together, trying hard not to overmix. Dollop on top of fruit, brush with remaining cream, and sprinkle with coarse sugar. Return to the oven, then bake as instructed.
To make-ahead: In theory, you can prepare the filling and the topping in advance and store separately. However, I think the biscuit-topping has a better texture when prepped just before baking.
Leftovers and storage: Store leftover cobbler in the refrigerator, covered tightly with plastic wrap or in an airtight container, for up to 4 days.
To freeze: To freeze before baking, assemble the cobbler, cover it tightly with plastic wrap and aluminum foil, and freeze for up to 3 months. To bake, thaw it in the fridge overnight and bake as directed. If freezing after baking, allow the cobbler to cool completely, then wrap it tightly and freeze. However, the texture of the biscuit topping will not be as good upon thawing. Reheat in the oven at 350°F until warmed through.
Tip for reheating! If you're serving individual portions, reheat in a microwave. I do this in 30-60 second increments until warm. If you're reheating the entire cobbler, however, it's best to do this in the oven at 350°F for about 15 minutes, or until heated through.

Nutrition

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