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Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross Photo by: Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross

Cast-Iron Apple Cobbler

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.

Cooking Light DECEMBER 2008

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

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

Preparation

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.

Note:

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

Nutritional Information

Amount per serving
  • Calories: 257
  • Calories from fat: 26%
  • Fat: 7.4g
  • Saturated fat: 4.5g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 0.4g
  • Protein: 3.2g
  • Carbohydrate: 46.1g
  • Fiber: 2.3g
  • Cholesterol: 19mg
  • Iron: 1.1mg
  • Sodium: 349mg
  • Calcium: 96mg
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Cast-Iron Apple Cobbler recipe

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