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Homemade Skillet Apple Cobbler with Buttery Biscuit Topping

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This Homemade Skillet Apple Cobbler features tender, spiced apples topped with golden, flaky buttermilk biscuits. It’s a forgiving, crowd-pleasing dessert that comes together in about an hour and is perfect for fall gatherings or cozy nights in.

Ingredients

Scale
  • 6 cups peeled and sliced apples (about 6 medium apples, mix of Granny Smith and Honeycrisp or Fuji)
  • 1/2 cup granulated sugar (100g)
  • 1/4 cup packed brown sugar (50g)
  • 2 tablespoons all-purpose flour (16g)
  • 1 tablespoon lemon juice (15ml)
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • Pinch of salt
  • 2 tablespoons unsalted butter (28g), cut into small pieces
  • 1 1/2 cups all-purpose flour (190g)
  • 1/4 cup granulated sugar (50g)
  • 2 teaspoons baking powder (8g)
  • 1/2 teaspoon baking soda (3g)
  • 1/2 teaspoon salt
  • 6 tablespoons cold unsalted butter (85g), cut into small cubes
  • 3/4 cup cold buttermilk (180ml)
  • 1 teaspoon vanilla extract (5ml)
  • 1 tablespoon coarse sugar (like turbinado or demerara) for sprinkling

Instructions

  1. Preheat your oven to 400°F (200°C). Place your cast iron skillet in the oven while it preheats.
  2. Peel, core, and slice your apples into roughly 1/4-inch thick slices. You should end up with about 6 cups of sliced apples.
  3. In a large bowl, combine the sliced apples, granulated sugar, brown sugar, flour, lemon juice, cinnamon, nutmeg, allspice, and a pinch of salt. Toss everything together until the apples are evenly coated. Let this sit for about 10 minutes while you make the biscuit dough.
  4. In a medium bowl, whisk together the flour, 1/4 cup granulated sugar, baking powder, baking soda, and salt. Add the cold butter cubes to the flour mixture. Using a pastry cutter or two forks, cut the butter into the flour until the mixture resembles coarse meal with some pea-sized butter pieces still visible.
  5. Make a well in the center of the flour mixture and pour in the cold buttermilk and vanilla extract. Stir with a fork just until the dough comes together. It will be sticky and a little shaggy. Don’t overmix.
  6. Line a small baking sheet with parchment paper. Using a small cookie scoop or two spoons, drop 8 to 10 mounds of biscuit dough onto the prepared baking sheet, spacing them about an inch apart. Bake for 8 minutes. You want them to be just starting to set and puff up slightly, but not fully cooked or browned.
  7. Carefully remove the hot skillet from the oven. Add the 2 tablespoons of butter to the hot skillet and let it melt, swirling it around to coat the bottom. Pour the apple mixture into the skillet and spread it into an even layer.
  8. Carefully arrange the par-baked biscuit mounds on top of the apple filling. Sprinkle the tops of the biscuits with the coarse sugar.
  9. Place the skillet back in the oven and bake for 25 to 30 minutes, until the filling is bubbly and thickened and the biscuits are deep golden brown. If the biscuits are browning too quickly, loosely tent the skillet with foil for the last 10 minutes of baking.
  10. Remove the skillet from the oven and place it on a cooling rack. Let it cool for at least 15 to 20 minutes before serving.

Notes

Use a mix of apple varieties for best flavor. Don’t skip the par-baking step for the biscuits. Keep butter cold for flaky biscuits. Let apples macerate for 10 minutes to create syrupy base. Watch your oven as baking times may vary.

Nutrition

Keywords: apple cobbler, skillet cobbler, buttermilk biscuits, fall dessert, apple dessert, cast iron skillet, comfort food

Find it online: https://tinastirs.com/homemade-skillet-apple-cobbler-with-buttery-biscuit-topping/