Single skillet caramelized apple cobbler

One oven-proof skillet is the only dish you need to make this rustic apple cobbler. And provided you don’t eat it all in one sitting- entirely possible, especially if you have help- you won’t even have to wash the skillet until tomorrow!

I was inspired by this skillet cookie to turn the idea into a breakfast or dessert-worthy cobbler. Despite the sugar, it’s not an overly sweet recipe and pairs well with a spoon of whipped cream or a good ‘ole-fashioned scoop of vanilla ice cream.

**Note: If you are short on time, you can substitute equal parts brown sugar for the white sugar and only cook long enough to soften the apples. It will produce a less caramelized but slightly sweeter flavor, and still altogether delicious.

Single skillet caramelized apple cobbler

 serves 6


  • 1/2 cup (4 oz) unsalted butter (if using salted butter, omit the additional salt)
  • 2 apples, cored and chopped
  • 1 1/2 cups white granulated sugar **see note above
  • 1 egg
  • 1 tsp vanilla paste or extract
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup all-purpose flour
  • 1 cup oats
  • 1/2 cup chopped pecans (no need to toast- they’ll toast as cobbler bakes)


1. Preheat oven to 350F. On the stovetop, melt butter in ovenproof skillet over medium heat.

2. Add chopped apples and sugar. Cook over medium-high heat, stirring constantly, until the sugar begins to have a slight brown color. This will take several minutes. Don’t let the sugar burn. See note above**

3. Remove from heat, stirring occasionally, until pan cools somewhat but is still slightly warm.

4. Whisk in the egg quickly and add vanilla.

5. Whisk in baking soda and salt. Mixture will become bubbly.

6. Stir in flour, oats and pecans.

7. Smooth top with spatula, spoon or clean hands and place, uncovered, in oven.

8. Cook 10-12 minutes or until top is golden brown. I used a 12-inch skillet; if using a smaller one your cooking time will be longer.

9. Serve warm with whipped cream or ice cream, or eat straight out of the pan, family style! Chill any leftovers- not too shabby rewarmed the following day.



20 thoughts on “Single skillet caramelized apple cobbler

    • Thank you so much, PC 🙂 Just looked through your site and it’s fabulous!! Everything that inspires… that just make me happy. You have such a carefree style of writing that sucks me in. I’m impressed! Ill be back… with a glass of watermelonade.

  1. No extra dishes! I’m totally sold. Is your pot enameled cast iron? Do you use a wire whisk in it? I’m always afraid of scratching mine but if you tell me I can use metal in it, I will have a lot more choices when cooking! Also, I loved your photos of the Flatirons. It’s fun to be able to visit other places virtually, and it made me wish I could get out for a hike today! Maybe a short urban one, at least. 🙂

    • No extra dishes is sooo nice. As I look at bread dishes in my sink from yesterday… 🙂 Yes, it is enamel coated cast iron- I do use a wire whisk ‘tentatively’ sometimes. I don’t do brisk work with it, because I’m a little scared too. But I haven’t had any trouble so far.
      Glad you enjoyed the photos. Almost didn’t do that post at all because it wasn’t very food-centered, but I think people liked that more than my usual food rambles :).
      I hope you’re getting weather suitable for a nice urban hike 🙂 Enjoy!

      • Funny, I think we are up at the same hour. 🙂 I like your food rambles a lot and just left you a question about kneading bread. What a good opportunity to learn from a pro, thank you! 🙂

        • yes, you’re right… we must be! And I’m taking a friend to the airport in just a few hours. I’m going to regret this when the alarm goes off 😉 You are too kind- I’m far from pro. But it is sure fun to learn from everyone on here! I’ll have to let you know what beer breads I put together soon. You’ve motivated me! And I love your photo with all four loaves crust to crust… 🙂

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