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
Member Ratings and Reviews
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I thought this was wonderful and so did our guests! I made it ahead as we were going out first, and when it cooled off there wasn't much liquid left, so the next time I make it I will add just a bit more water and try that. Also, I used a mixture of Fuji and Granny Smith apples for a little extra flavor. I also made the whole recipe in a 12" skillet as I don't have a cast iron dutch oven and it worked perfectly. Thanks once again CL!! Great, quick recipe!07/18/09
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I actually made this with peaches and blueberries rather than apples. I halved the recipe for the filling because I was making it in a 12-inch skillet, but I made the full recipe for the topping because that's my favorite part. The filling probably could have used a bit more sugar, but the texture was really good (not too runny) and the cobbler topping was excellent. I took mine out of the oven after about 40 minutes because it was definitely nice and brown and bubbly.06/09/09




