Southern Bourbon-Pecan Apple Skillet Cobbler

Cast-iron skillet cobblers have long been a Southern comfort classic, bubbling on the stove before finishing in the oven. This one folds Honeycrisp apples with a splash of bourbon and crunchy pecans into a warm, buttery dessert.

Serves 6 · 15 min prep · 35 min cook

Estimate for one serving

• 395 cal
• 4g protein
• 54g carbs
• 18g fat

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Ingredients

• 4 medium Honeycrisp apples, peeled and sliced
• 1/2 cup light brown sugar
• 1/4 cup granulated sugar
• 1 Tbsp fresh lemon juice
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 2 Tbsp bourbon
• 6 Tbsp unsalted butter
• 1 cup all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 3/4 cup whole milk
• 1 tsp vanilla extract
• 1/2 cup chopped pecans
• optional vanilla ice cream for serving

Instructions

1. 1Preheat the oven to 375°F. Place a 10-inch cast-iron skillet on the stove over medium heat.
2. 2Add half the butter to the skillet and melt it, then tip in the sliced apples, both sugars, lemon juice, cinnamon, nutmeg, and bourbon.
3. 3Cook the apple mixture, stirring occasionally, for 6 to 8 minutes until the apples begin to soften and the juices turn syrupy and fragrant.
4. 4While the apples cook, whisk the flour, baking powder, and salt in a bowl.
5. 5Melt the remaining butter and stir it into the flour mixture along with the milk and vanilla until a thick, spoonable batter forms.
6. 6Remove the skillet from heat and drop large spoonfuls of batter evenly over the hot apples, leaving a few gaps for juices to bubble through.
7. 7Scatter the chopped pecans over the batter.
8. 8Transfer the skillet to the oven and bake for 25 to 30 minutes until the topping is deep golden brown, the edges are bubbling, and a toothpick in the biscuit topping comes out clean.
9. 9Let the cobbler rest for 10 minutes so the juices thicken slightly.
10. 10Scoop into bowls and top with a scoop of vanilla ice cream if desired, serving while still warm and fragrant.