Cast-Iron Apple Cobbler

Cast-Iron Apple CobblerRecipe
Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
Fuji Apples are a particularly sweet variety, perfect for the filling in this Cast-Iron Apple Cobbler. Try mixing with Granny Smith apples for a more tart flavor profile.


10 servings (serving size: about 3/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 257
Caloriesfromfat 26 %
Fat 7.4 g
Satfat 4.5 g
Monofat 1.9 g
Polyfat 0.4 g
Protein 3.2 g
Carbohydrate 46.1 g
Fiber 2.3 g
Cholesterol 19 mg
Iron 1.1 mg
Sodium 349 mg
Calcium 96 mg


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


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.


For a small gathering, halve the recipe and bake in a 12-inch cast-iron skillet.