I told you I’d be cooking up a cobbler with those cinnamon apples! And lucky for you, it’s just in time for Thanksgiving. There’s always the traditional pumpkin, pecan and apple pie but this dessert would be a great detour from your standard Thanksgiving sweets. And it’s cooked and served out of a cast iron skillet. Rustic perfection!
So I altered my standby cobbler recipe that was given to me many years ago and turned it into THIS. I’ll explain to you how much I enjoyed eating this. Typical night in my house goes like this. After the kids are in bed, my hubs and I cuddle on the couch, watching TV and eating dessert. Together, alone, nice and quiet, no interruptions. Well, of course, I happened to let the dog out before I sat on the couch and just as I’m digging in and going “yum”, she’s scratching at the door to be let in. Hubs says he’ll get up and let her in. I pause the DVR, he lets her in, and goes upstairs to close her crate. By the time he gets back, I have ONE bite left. And not only was there cobbler in my bowl, but I also had a scoop of vanilla ice cream and milk poured all over it. Yes, I’m a glutton. But the plan had been to eat dessert while watching TV. That really didn’t happen but I’m happily blaming that on this delicious cobbler, and not the fact that I’m a sweet tooth pig. But seriously, it’s good. And don’t save it just for holidays because although it will make everyone ooh and ahh on Thanksgiving (it’s pretty in that skillet!), you’ll get that reaction any day of the year. YUM.
P.S. I reduced the cooking time on the apples since they’ll cook in the oven, omitted the alcohol and held off on adding the nuts until the cobbler was assembled. Aside from that, the apples are the same 🙂
Skillet Cinnamon Apple Cobbler (uses a 12″ cast iron skillet)
- 2 large apples, peeled, cored and sliced in thin slices (any variety apple will do)
- 5 tbsp. butter
- 2 tbsp. brown sugar
- 1/4 tsp. cinnamon
- 1/4 c. chopped nuts of your choice (I used almonds, but pecans are screaming at me to use them next time)
- 1/2 c. white sugar
- 1 1/2 c. Bisquik (I used the Heart Smart)
- 3/4 c. milk
Preheat oven to 400 degrees. Heat a 12″ cast iron skillet over medium heat. Add 1 tbsp. butter and let melt. Add in apples and cook for about 2 minutes. Then add in the brown sugar and cinnamon. Stir. Remove apples into a bowl and set aside.
Add in the remaining 4 tbsp. butter. Reduce heat to low and let melt. Once melted, turn heat off and add in the sugar, milk and Bisquik. Stir together until combined, but leave slightly lumpy. Evenly spoon the apples from the bowl over the batter. Sprinkle with the nuts and then sprinkle with a little bit more cinnamon. Bake in the oven for 20 minutes.
Remove the skillet from the oven, making sure to use a pot holder or something on the handle since it will be HOT. Let cool and serve with your favorite vanilla bean ice cream.