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Cast-Iron Apple Cobbler

Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
Yield 10 servings (serving size: about 3/4 cup)
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.

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

Nutrition 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

How to Make It

  1. Preheat oven to 375°.

  2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine 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 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.

Cook's Notes

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