Apple Pie Cobbler Skillet is a mix between apple pie and cobbler. Filled with tart granny smith apples and cinnamon sugar topped with a thick crust thats a cross between pie crust and a biscuit. A favorite Apple Cobbler.

It's an apple pie, it's a cobbler, it's an Apple Pie Cobbler.

I spent all weekend trying to decide what to call this bad boy. It's a bit like a thick flaky pie crust top with a little bit of a fluffy biscuit underneath with lots of cinnamony apple goodness.

Colt and the kids just kept saying how amazing it is but still wouldn't help name the cinnamon apple deliciousness..

So we're just going to call it Apple Pie Cobbler, the best of both worlds with a butter cinnamon sugar topping..

Hello deliciousness! 

Other then trying to name this little deliciousness we didn't seem to accomplish much of anything this weekend except a lot of loafing. We may or may not have been in PJ's until 2PM and by we I mean me and Colt. Hey don't judge you should try it out once in awhile, it was so nice.

Here's how we made this Apple Cobbler.

Mix together until well combined:

• 3/4 cup Sour Cream
• 2 tablespoon Milk or Cream
• 1 teaspoon Vanilla Extract
• 1/3 cup Sugar 

In a medium/large bowl mix together:

• 2 1/2 cups All-Purpose Flour
• 1 teaspoon Salt
• 3 teaspoons Baking Powder 

Until well combined.

 Cut in 1 cup Cold Butter  using a pastry cutter until butter is the size of small peas.

Add all of the sour cream mixture and stir together until combined using a fork, and a tossing motion.

Form dough into and disk. Cover dough in plastic wrap and place in freezer for 10 minutes.

In a large bowl combine:

• 8 cups Peeled, Seeded and Diced Granny Smith Apples
• 1/2 cup Sugar
• 3 tablespoons All-Purpose Flour
• 2 teaspoons Ground Cinnamon

Mix Apple Pie filling until well combined and set aside.

Roll dough between 2 pieces of parchment paper or plastic wrap to about 1/2" thickness.

Cut dough into 2" circles using a biscuit cutter to make a total of 8 biscuits.

Place apples into a large cast iron skillet or 9x13 baking dish. 

Cover apples with rounds of dough and brush dough with butter.

In a small bowl mix 1/4 cup sugar and 1 teaspoon cinnamon until well combined. 

Sprinkle evenly over the top.

Bake in a 375 degree oven for 45 minutes or until biscuits are lightly brown, cooked through and apples are tender.

Then I strongly suggest eating these warm out of the oven with a large scoop of vanilla ice cream.

Our other Family Favorite Cobbler Recipes are:

• Caramel Apple Cobbler Recipe
• Best Apple Crisp Recipe
• Pumpkin Cobbler
• Blueberry Cobbler
• Blackberry Cobbler
• Strawberry Rhubarb Cobbler
• Easy Peach Cobbler

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American, Southern

Yield: 8

Author: Serena Bakes Simply From Scratch

Apple Pie Cobbler

Apple Cobbler with a thick flaky pie crust hybrid flaky biscuit crust and apple pie filling is a favorite dessert recipe from Serena Bakes Simply From Scratch.

5 out of 5 based on 1 user ratings

prep time: 20 Mcook time: 45 Mtotal time: 65 M

ingredients:

Cobbler Biscuit Crust

• 3/4 cup Sour Cream
• 2 tablespoons Milk or Cream
• 1/3 cup Sugar
• 1 teaspoon Vanilla Extract
• 2 1/2 cups All-Purpose Flour or Whole Wheat Pastry Flour
• 1 teaspoon Salt
• 3 teaspoons Baking Powder
• 1 cup Cold Butter, Cut Into 1 Tablespoon Sized Pieces

Apple Pie Cobbler Filling

• 8 cups Granny Smith Apples, Peeled and Diced
• 1/2 cup Sugar
• 2 teaspoons Cinnamon (optional)
• 3 tablespoons All-Purpose Flour

Cinnamon Sugar Topping

• 3 tablespoons Butter, Melted
• 1/4 cup Granulated Sugar
• 1 teaspoon Cinnamon

instructions:

How to cook Apple Pie Cobbler

1. Preheat oven to 375 degrees.

Cobbler Biscuit Crust

1. In a medium sized bowl combine sour cream, milk or cream, 1/3 cup sugar, and vanilla. Mix until well combined and set aside.
2. In a medium-large bowl combine flour, salt and baking powder. Mix until well combined. Using a pastry cutter cut in butter until the size of small peas.
3. Add the sour cream mixture to the flour mixture. Mix until flour is moistened and sticks together to form a ball. If needed add additional milk or cream 1 tablespoon at a time until dough sticks together.
4. Form dough into a disk and cover in plastic wrap. Place in freezer for 10 minutes.

Apple Pie Cobbler Filling and Assemble

1. In a large bowl combine apples, 1/2 cup sugar, 2 teaspoons cinnamon and 3 tablespoons flour. Mix until well combined.
2. Pour apples into a large cast iron pan or 9"x13" pan.
3. Roll dough between 2 sheets of parchment paper or plastic wrap into 1/2" thickness.
4. Cut dough with a 2" round biscuit cutter. Reroll any remaining dough and cut to make a total of 8 rounds.
5. Cover apples with dough rounds and brush with melted butter using all of the melted butter.
6. Combine 1/4 cup sugar with 1 teaspoon cinnamon and sprinkle evenly over the top of the butter.
7. Bake in preheated oven for 45 minutes or until biscuits are lightly brown, cooked through and apples are tender.
8. Serve warm with a scoop of vanilla ice cream if desired.

Calories
651.68

Fat (grams)
32.31

Sat. Fat (grams)
19.65

Carbs (grams)
86.27

Fiber (grams)
4.60

Net carbs
84.27

Sugar (grams)
38.94

Protein (grams)
6.91

Sodium (milligrams)
675.17

Cholesterol (grams)
85.48

Calories are estimated.

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© 2014 Serena Bakes Simply From Scratch

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