Make this apple cobbler recipe, with sweet Honeycrisp apples, for a delicious fall treat. Works perfectly when baked in a 10 inch cast iron skillet.
Keyword apple cobbler
Prep Time 30minutes
Cook Time 45minutes
Total Time 1hour15minutes
10 inch cast iron skillet
6largeHoneycrisp apples(or your favorite apples)
1tablespoonfresh lemon juice(optional)
1/4 cupbrown sugar
For the top crust
1 1/2cupsall purpose flour
Peel (if desired) and slice 6 large Honeycrisp apples. Place sliced apples in a large bowl.
Add lemon juice and toss to mix.
Add the white and brown sugars. Stir to mix well.
Place sugared apple slices in an oiled 10 inch cast iron skillet. Set aside.
Preheat oven to 375 degrees F.
In the bowl of a stand mixer, or a large mixing bowl, add flour, baking powder, sugar, and salt. Mix or whisk to combine.
Thinly slice the 6 tablespoons butter. Add them to the flour mixture.
With the paddle attached to your mixer, on the lowest speed, blend the butter into the flour mixture. Alternately, the flour mixture and butter can be combined with a pastry blender or your clean hands.
Add the heavy cream, a little at a time, mixing until the dough forms and comes together.
If using a stand mixer, turn it up to medium speed to fully combine the dough.
Stop mixing as soon as the dough is formed.
Put the dough out onto a floured surface. (If there are crumbs on the bottom of the bowl that didn't get mixed in, just add them to dough.)
With floured hands, gently press the dough together and form a disc.
Roll the dough to make a 12 inch circle, turning the dough often so it doesn't stick.
Gently place the dough on the apple filled skillet.
Fold the edges under. Cut 4 slits in the center of the dough.
Place a cookie sheet, or piece of foil, in the preheated oven. Place the skillet in the oven.
Bake for 45 minutes.
Remove from oven. Serve warm or at room temperature.
Will keep, covered, in the refrigerator for 2 to 3 days.