Rating: 4 stars
9 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0

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.

Lorrie Hulston Corvin
Recipe by Cooking Light December 2008

Gallery

Credit: Becky Luigart-Stayner; Styling: Leigh Ann Ross

Recipe Summary test

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • 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.

  • 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.

Chef's Notes

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

Nutrition Facts

257 calories; calories from fat 26%; fat 7.4g; saturated fat 4.5g; mono fat 1.9g; poly fat 0.4g; protein 3.2g; carbohydrates 46.1g; fiber 2.3g; cholesterol 19mg; iron 1.1mg; sodium 349mg; calcium 96mg.
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