Skillet Honeycrisp Apple Snickerdoodle Cobbler

Snickerdoodles lend their cinnamon-sugar charm to this skillet cobbler, a cozy American dessert classic. Honeycrisp apples bake tender under a buttery spiced topping that echoes the beloved cookie.

Serves 6 · 20 min prep · 40 min cook

Estimate for one serving

• 385 cal
• 4g protein
• 62g carbs
• 15g fat

Every recipe here is free to read.

Ingredients

• 4 medium Honeycrisp apples
• 3/4 cup granulated sugar
• 1/2 cup light brown sugar
• 2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tbsp fresh lemon juice
• 1 1/4 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp kosher salt
• 8 tbsp unsalted butter
• 2/3 cup whole milk
• 1 tsp pure vanilla extract
• 1 tbsp coarse sugar for topping
• optional vanilla ice cream for serving

Instructions

1. 1Preheat the oven to 375°F and place a 10-inch cast-iron skillet on the stovetop over medium heat to warm while you prep the fruit.
2. 2Peel, core, and slice the apples into thin half-moons about 1/4-inch thick so they soften evenly without turning to mush.
3. 3Toss the apple slices in a bowl with half the granulated sugar, the brown sugar, most of the cinnamon, the nutmeg, and the lemon juice until every piece looks glossy and coated.
4. 4Melt half the butter in the warm skillet, then tip in the sugared apples and cook, stirring occasionally, for 5 to 6 minutes until the edges start to soften and the juices bubble and smell fragrant.
5. 5In a separate bowl whisk together the flour, remaining granulated sugar, baking powder, salt, and remaining cinnamon until no streaks remain.
6. 6Melt the rest of the butter and stir it into the dry mixture along with the milk and vanilla until a thick, spoonable batter forms; a few small lumps are fine.
7. 7Drop large spoonfuls of batter over the hot apples in the skillet, leaving some fruit peeking through so steam can escape and the topping bakes golden.
8. 8Sprinkle the coarse sugar over the batter mounds, then transfer the skillet to the oven and bake 28 to 32 minutes until the topping is puffed, deeply golden, and a toothpick inserted in the biscuit parts comes out clean.
9. 9Let the cobbler rest on a cooling rack for 10 minutes so the juices thicken slightly; the center should still look jammy and bubbling at the edges.
10. 10Scoop into bowls while still warm and top with a scoop of vanilla ice cream if desired so it melts into the cinnamon-scented sauce.