It’s National Apple Month, ya’ll! I don’t know about you, but I prefer apples over pumpkin spice any day! Most fall apple treats lend the same warm spicy flavors of fall that pumpkin spice does. There’s something special about apples, tho. Whether fresh or baked, their texture is always inviting and the tartness of the apple pairs so well with the warm spices of all.
I like apples in just about any form. Apple cider is one of my favorites. I also love apple pie. My Grandma Lillie made the BEST apple hand pies! I can eat a bowl of applesauce faster than any 5 year old, and fresh apples are fantastic with peanut butter or cookie butter. Can you tell I like apples?
I teamed up with Alyssa Raymond of WTHR to make apple cobbler. Peach cobbler is my absolute favorite, but apple cobbler can stand up on its own just fine. This cool fall weather makes me want to bake it in a cast-iron skillet, but there’s no temperature that can stop me from topping it with vanilla ice cream.
Do yourself a favor and try this recipe today! I’d love to hear how you like it! Comment below or post it on Instagram and tag me! (@tanorriastable)
6 Honeycrisp or Gala Apples, Peeled, Cored, and Chopped
1 Lemon, Juiced
1/2 c Sugar
1 Tbs Cinnamon
1/2 Tbs Nutmeg
1/2 Tbs Vanilla
2 Tbs Corn Starch
1/4 tsp Salt
1/2 c Butter
1 1/2 c Self-Rising Flour
1/2 c Sugar
1 1/2 c Whole Milk
Preheat Oven to 375 degrees.
Combine filling ingredients in a bowl and toss around until coated in seasoning, sugar, and corn starch.
Meanwhile, place 1/2 butter into a 10” cast iron skillet and place in oven. Heat butter until melted, bubbly, and browned.
While butter is melting combine crust ingredients in a bowl and whisk until smooth. The mixture should resemble pancake batter. Pour batter into cast iron skillet with melted butter.
Spoon apple mixture over batter being sure to include juice at the bottom of the bowl.
Place cast iron dish in the oven and bake for 25-30 minutes or until edges of crust are golden brown.
Spoon into a bowl. Top with vanilla ice cream.