Cast-Iron Apple Cobbler

Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
For a small gathering, halve the recipe and bake in a 12-inch cast-iron skillet.
Yield: 10 servings (serving size: about 3/4 cup)
Ingredients
- 6.75 ounces all-purpose flour (about 1 1/2 cups), divided
- 12 cups thinly sliced peeled Fuji apple (about 4 pounds)
- 2/3 cup sugar, divided
- 2 tablespoons butter, melted
- 2 teaspoons vanilla extract
- 3/4 teaspoon salt, divided
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup water
- 2 teaspoons baking powder
- 1/4 cup chilled butter, cut into small pieces
- 1 cup low-fat buttermilk
Preparation
1. Preheat oven to 375°.
2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine 2.25 ounces (about 1/2 cup) flour, apple, 1/3 cup sugar, 2 tablespoons butter, vanilla, 1/2 teaspoon salt, cinnamon, and nutmeg in a large bowl, tossing well. Spoon into a large cast-iron Dutch oven. Add 1/2 cup water.
3. Combine remaining 4.5 ounces (about 1 cup) flour, remaining 1/3 cup sugar, remaining 1/4 teaspoon salt, and baking powder in a medium bowl; cut in 1/4 cup butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk; stir until just moist. Drop batter by tablespoonfuls over apple mixture. Bake at 375° for 1 hour or until bubbly and browned. Serve warm.
Nutritional Information
- Calories:
- 257 (26% from fat)
- Fat:
- 7.4g (sat 4.5g,mono 1.9g,poly 0.4g)
- Protein:
- 3.2g
- Carbohydrate:
- 46.1g
- Fiber:
- 2.3g
- Cholesterol:
- 19mg
- Iron:
- 1.1mg
- Sodium:
- 349mg
- Calcium:
- 96mg




