This irresistible apple skillet cobbler by blogger From Scratch Fast gets assembled and baked in a cast-iron skillet! It features tender almond shortcakes on top and caramelized apples, and Golden sugar.
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Meet the Chef: Nicki Sizemore
Nicki a trained chef, recipe developer, cookbook author, host and educator. Her mission is to help you make wholesome, delicious and gluten-free dishes from scratch, without having to spend hours in the kitchen!
- 2 1/4 cups almond flour 2 1/4 cups almond flour
- 1/4 teaspoon fine sea salt 1/4 teaspoon fine sea salt
- 1/2 teaspoon baking powder 1/2 teaspoon baking powder
- 2 large eggs 2 large eggs
- Domino® Golden Sugar 1/4 cup 1/4 cup Domino® Golden Sugar
- 1/8 teaspoon almond extract 1/8 teaspoon almond extract
- 4 tablespoons butter, melted and cooled 4 tablespoons butter, melted and cooled
- 2 tablespoons butter 2 tablespoons butter
- 2 1/2 pounds crisp apples, such as Fuji or Honeycrisp (5 large apples), peeled and sliced into 1/4-inch thick wedges 2 1/2 pounds crisp apples, such as Fuji or Honeycrisp (5 large apples), peeled and sliced into 1/4-inch thick wedges
- Domino® Golden Sugar 1/4 cup plus 1 teaspoon 1/4 cup plus 1 teaspoon Domino® Golden Sugar
- 3/4 teaspoon ground cinnamon 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom
- 1 teaspoon vanilla extract 1 teaspoon vanilla extract
- 1 tablespoon heavy cream 1 tablespoon heavy cream
- Ice cream or whipped cream Ice cream or whipped cream
Preheat the oven to 400F.
Make the topping
In a large bowl, whisk together the almond flour, salt and baking powder (be sure to break up any lumps of almond flour). In a separate bowl, whisk together the eggs, Domino® Golden Sugar, almond extract and butter. Make a well in the dry ingredients and pour in the wet ingredients. Stir to combine (the batter will be quite thick). Set aside.
Make the filling and assemble
Melt the butter in a 10-inch cast iron skillet over medium-high heat. Add the apples, and toss to coat (it will look like a lot of apples, but they will cook down). Cook, stirring occasionally, until the apples start to soften, about 5 minutes.
Add 1/4 cup of the Domino® Golden Sugar, along with the cinnamon, cardamom and vanilla. Continue cooking, stirring occasionally, until the apples are soft and the juices are syrupy, 4-5 minutes longer.
Turn off the heat and spread the apples in an even layer. Using an ice cream scoop (or you can use two spoons), scoop the shortcake topping over the fruit in 6 mounds. Use your fingers to flatten the mounds slightly. Brush the shortcakes with cream (you won't need all the cream) and sprinkle the tops with the remaining 1 teaspoon of Domino® Golden Sugar.
Bake the cobbler until the shortcakes are golden brown, about 18-20 minutes. Serve the cobbler warm with a scoop of ice cream or a dollop of whipped cream, if you'd like.
Do Ahead: The cobbler can be baked up to 4 hours in advance (let it sit, uncovered, at room temperature). Reheat it gently on the stovetop until the apples are warmed through. Refrigerate any leftovers (p.s. the leftover cobbler makes for an awesome breakfast with plain yogurt!).
This cobbler gets assembled and baked in a 10-inch cast-iron skillet, but you could use a regular ovenproof 10-inch skillet if you don’t have one.
If you don’t have an ice cream scoop with a lever, you can use two spoons to scoop the shortcake dough over the cobbler. Be sure not to compress the dough too much, otherwise, the biscuits could turn dense.
Brushing the shortcakes with heavy cream helps them to brown, but you can use an egg wash instead (or you can skip this step, but the biscuits will be lighter in color).