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
How to Make It
Preheat oven to 375°.
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.
For a small gathering, halve the recipe and bake in a 12-inch cast-iron skillet.
I agree with Missie's review. The recipe was OK-ish, so I made a few modifications: added extra cinnamon and nutmeg, doubled the topping recipe for extra crust, added a little water to the apple mixture, and baked in a very deep cast iron skillet. The topping was quite runny for a cobbler (almost as runny as pancake mixture!) so I added more flour and sugar to get a thicker texture. The apple mixture had very little liquid in it, so I added a little additional water to the skillet. With these modifications, I'd give it 4 stars. Without the modifications, I can't imagine that it would taste much like cobbler.
I thought this was wonderful and so did our guests! I made it ahead as we were going out first, and when it cooled off there wasn't much liquid left, so the next time I make it I will add just a bit more water and try that. Also, I used a mixture of Fuji and Granny Smith apples for a little extra flavor. I also made the whole recipe in a 12" skillet as I don't have a cast iron dutch oven and it worked perfectly. Thanks once again CL!! Great, quick recipe!
I actually made this with peaches and blueberries rather than apples. I halved the recipe for the filling because I was making it in a 12-inch skillet, but I made the full recipe for the topping because that's my favorite part. The filling probably could have used a bit more sugar, but the texture was really good (not too runny) and the cobbler topping was excellent. I took mine out of the oven after about 40 minutes because it was definitely nice and brown and bubbly.
The dough was runnier than I thought it would be although it turned out good. The apple part could be sweeter and needs more cinnamon. With these additions I think this would be worthy of 4 stars. Raisins would be good too.
Love it! Made it for the second time today. Couldn't wait to eat it. Great to have when it's still warm and with ice cream or alone. Both times, I halved the recipe as suggested since we have just two people enjoying it. Second time, I used a deep glass pie dish instead of the cast iron skillet. Using the glass dish is much easier to manage. Very easy to prepare. Will do this instead of standard apple pie in the future. May add some raisins next time for some additional color and flavor.
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