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.
- 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)
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**