Easy Apple-Cinnamon Skillet Cobbler
Somewhere between the perfect apple crisp and apple cobbler, this easy cinnamon-spiced apple skillet cobbler recipe comes together using just one bowl. Pastry chef Shania Broyan recommends a mix of firm, fresh Mutzu apples and Granny Smith apples and suggests picking your own or shopping for them at local farmers markets during fall apple season. Flavored with oats, brown sugar, and sweet cream butter, the cobbler has the crunchy texture and nutty flavor reminiscent of apple crisp but bakes up light and tender thanks to the shortcake-style batter for cobbler.
Broyan is a pastry chef at RT Lodge in eastern Tennessee, a luxe basecamp for exploring Smoky Mountain National Park or a fly fishing excursion on the Clinch River. Returning to the lodge in the evening holds the promise of a delicious dinner from chef Trevor Stockton and a wide selection of American whiskeys in the lodge’s bar, The Morningside Room. Capped off with a seasonal dessert from the pastry team, you’ll sleep like a baby and wake up ready for the next adventure.
No access to an oven? Try this Backcountry Apple Crisp instead.
1. Preheat oven to 350°F. In a medium bowl, toss together apples, granulated sugar, brown sugar, cornstarch, cinnamon, lemon juice, water, and salt. Place mixture in a 12-inch cast iron pan, 3-quart dutch oven, or 9-by-13 inch baking dish. Place on a rimmed baking sheet and bake until bubbling, about 20 minutes.
2. Meanwhile, whisk together flour, baking powder, salt, cinnamon, oats, and sugar. Cut in cold butter, and mix in water until the filling starts to thicken. Remove dish from oven, dollop topping over the baked apples, and return cobbler to the oven. Continue to bake at 350°F until the topping is golden brown, 40 to 50 minutes. Let cobbler cool for 10 minutes. Serve warm with scoops of vanilla ice cream.