Skillet Apple Cobbler

A couple weeks ago Jake and I went Apple Picking, which is a seasonal favorite here in Ohio! We went to two different nearby orchards and collected over 30 apples…

Bring on all the apple cakes, cobblers, and pies!

Believe it of not – this cobbler is actually vegan. I don’t use any sort of egg in my cobbler dough, so it is very easy to substitute milk + butter with vegan options. I used Country Crock’s Almond butter sticks and unsweetened almond milk.

I left the skins on for added color and texture, but feel free to skin the apples if you like your apples “naked.” I don’t normally leave all the skins on, I generally go halfsies on the skin (I normally prefer to have some with skin and some without).

Skillet Apple Cobbler

  • Servings: 8
  • Difficulty: Easy
  • Print


Apple Filling:
  • 4-5 Apples, thinly sliced
  • 1 Tbsp lemon juice
  • 1/4 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tsp vanilla
  • 1 Tbsp cornstarch

  • Cobbler Topping:
  • 1/2 cup cold vegan butter
  • 1 cup all-purpose flour
  • 2 tsp baking powder
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1/2 tsp cinnamon
  • 1/2 cup unsweetened almond milk
  • Directions

    1. Preheat oven to 350F.
    2. In a medium size bowl, sift together the flour and baking powder. Cube the cold butter and add in the sugars and cinnamon. Use a pastry blender to mix. Add in milk and continue to mix. Final product should form a sticky dough. Set aside.
    3. In a large bowl, add in all the apple filling ingredients and stir.
    4. Spray a 10 to 12-in cast iron pan with cooking spray and fill the pan with the apple filling. Spoon globs of the dough on top.
    5. Bake for 40-50 minutes or until topping becomes golden brown.
    6. Serve warm with vanilla ice cream or cool whip!

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