This skillet apple cobbler layers cinnamon-spiced apples with a soft biscuit topping baked until golden. As it cooks, the apples soften into a warm, syrupy base while the topping develops a tender texture with lightly crisp edges. Made in one pan and served warm, this recipe is simple to prepare and works well as a dessert to share, especially when paired with ice cream or whipped cream.
Cinnamon apples baked in a skillet with soft biscuit topping
Ingredients
Apple Filling
- 7 Autumn Glory apples, peeled and sliced
- 1 teaspoon cinnamon
- ½ cup sugar
- 1 teaspoon fresh lemon juice
- 1 teaspoon cornstarch
- 1 teaspoon vanilla
Shortcake
- 2 cups self-rising flour
- 2 tablespoons sugar
- 1 cup heavy cream plus 1-2 tablespoons if needed
- 1 teaspoon vanilla
- 2 teaspoons cinnamon sugar (1 teaspoon cinnamon, 1 teaspoon sugar mixed together)
Vanilla Ice Cream or Whipped Cream for Topping
Directions
- Preheat the grill to 425°F or bake in the oven.
- Combine apples, cinnamon, sugar, lemon juice, cornstarch, and vanilla in a cast-iron skillet and toss to combine.
- Place the skillet on the grill and close the lid, stirring a few times until the apples begin to soften. Move to indirect heat at this time to prevent the apples from burning.
- While apples begin to cook, mix together flour, sugar, 1 cup heavy cream, and vanilla in a bowl, stirring with a wooden spoon until the mixture just comes together; add an additional tablespoon of heavy cream if needed for moisture.
- Turn the dough out onto a floured surface, form it into a smooth disc, and pat it until it is about ¼-½ inch thick. Reform the dough and repeat until you have 8 shortcakes.
- Place shortcakes on top of the apples, brush with the remaining heavy cream, and then sprinkle with cinnamon sugar.
- Close the grill lid and bake for 35-40 minutes, until shortcakes are cooked through, over indirect heat.
- Serve with homemade ice cream or whipped cream.
Recipe created by My Diary of Us for Superfresh Growers.
